Monday, May 25, 2009

So many mushrooms!

and I used them all up! Stuffing, broiling, sauteing, marinating, roasting, there's so many ways to use up too many mushrooms! So I settled on broiling, stuffing and baking them!

First up was "Stuffed Mushrooms a la Chase!" I usually make my mushrooms the same way, except I never used green onions or cheddar cheese. I used shallots and parmigiano-reggiano! These came out great. I love the addition of the cheddar!


Stuffed Mushrooms
recipe from Chase at the CF
Printable Recipe

20 large white mushrooms
1/3 cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 cups bread crumbs more or less if needed

Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor.) Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.

Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven. which is what I usually do.)

Bake at 375 for 12-15 minutes or until the caps are nice and soft.

and then on to Broiled Mushrooms in Snail Butter, which sounds so much better in French, Beurre d'Escargots! Talk about a great lunch! I'm all about the nibbles, rather than a meal! Soak the butter up with a nice crusty piece of baguette from the bakery, freshly baked, doesn't get any better! Serve along with a small salad. and don't forget the wine!

The family got a little gaggy at the thought when I first mentioned snail butter, but once they realized no snails were involved, it was fine! Now to work on blue cheese with them!

Broiled Mushrooms in Snail Butter

Printable Recipe

White Mushrooms, Cremini, whatever you like. Discard the stems, clean the caps however you do
3 garlic cloves (or more if you like)
1 stick of butter (mine comes straight from the frig and into the food processor, cut it in pieces to help it mush up better!)
1 shallot (chopped)
salt and fresh ground pepper
a bunch of fresh parsley, chopped
1 lemon (Meyer, if you can find one!)

Make sure you use a broiler-safe dish!

Whiz it all except the parsley, in the food processor until smooth, and then spoon into mushroom caps. Squeeze lemon juice on top, as much as like, we like a lot! and broil until it's bubbling and the caps have softened! Sprinkle the chopped parsley over it and serve with a crusty bread to sop up the juices! Best part! You can freeze the snail butter and use it on anything if you have left over. Great on steak, fish or vegetables!

and when you're stuffed and have to get the dishes done, here's a tip to make cleaning up that buttered bowl and blade from the food processor. Put a drop, and I'm not kidding only a drop, of liquid dish detergent and a little bit of warm water in the food processor and then whizz away! You'll have a very clean bowl and blade when you're done. and bubbles galore!

It was a really nice day for a mushroom lunch, but then we're not too picky, anything goes, so lunch the other day was Ravioli from a can! You can gag if you want to, but hey, I like airplane food, too. Sometimes.



  1. Carol, both mushroom recipes sound delicious... However, the next time I buy mushrooms, I'll be making the stuffed ones from Chase. That version will definitely make John a happy camper.

  2. Love mushrooms - will definitely try the stuffed ones..wouldn't know where to get snail butter!!!

  3. Carol, both sound great! My mom was trying to use up some mushrooms, and asked my sister if she could put them in pasta salad. Yuck! I think I better share your recipes with her :-)

  4. Delicious recipe ideas! I love stuffed mushrooms, when I make them I usually eat the whole
    I was a little iffy on your snail butter when I read the name, but alas there are no snails in it! The name really grabs your attention! Thanks for sharing.
    - Brittany

  5. What about the mushrooms I find in my yard, can I cook those?? Should I test them on an enemy first?;)
    No good bakeries out here, you would have to BAKE! :)
    They look very good, Carol..

  6. Yum, both recipes sound great, Carol! Thanks for the great tip on cleaning the food processor too. I would have never thought of that!

  7. Great recipes...Why is it called snail butter? I have never heard of the term.

    I loved the FP cleaning tip too.

  8. So many tasty looking mushrooms!

  9. Snail butter! Thanks for linking this in as well. Cheers


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top