Stuffed mushrooms are a popular feature of any party platter.
Trays full of mouth-watering appetizers are standard fare at all kinds of receptions, social and business gatherings and cocktail parties. Stuffed mushrooms are a perennial favorite among these tasty finger foods. A little lemon juice treatment prevents discoloration and helps the mushrooms maintain their fresh, appealing appearance to tempt your guests with delectable morsels.
Apple Stuffed Mushrooms
At harvest time, the crunch of fresh apples can lend a touch of sweetness to stuffed mushroom appetizers that will delight fruit lovers. Remove button or crimini mushroom stems and chop finely. Saut in butter with chopped celery. Mix with finely chopped apples, bread crumbs, walnuts, crumbled bleu cheese, parsley and lemon juice. Spoon stuffing into mushroom caps. Bake at 375 degrees for 15 to 20 minutes.
Crab Stuffed Mushrooms
Crab bestows the air of elegance and gourmet cuisine on your stuffed mushroom party platter and satisfies the seafood aficionado in the crowd. Chop the button or crimini mushroom stems and saut with melted butter and green onions. Remove from heat and blend with lemon juice, crab meat, bread crumbs, egg, dill and Monterey Jack cheese. Cover the bottom of a casserole dish with melted butter and stir in the mushroom caps until well-coated. Stuff crab mixture into the caps and sprinkle with grated Monterey Jack cheese. Pour some wine into the casserole dish and arrange the caps in the liquid to cook. Bake uncovered at 400 degrees Fahrenheit for 15 to 20 minutes.
Prosciutto Stuffed Mushrooms
Fans of Mediterranean cuisine will find culinary comfort in mushroom appetizers stuffed with the thin-sliced Italian ham known as prosciutto. Remove button or crimini mushroom stems and chop finely. Brush caps with olive oil. Saut stems with onion and garlic butter. Mix the bread crumbs and prosciutto into the mushroom saut and brown. Add oregano, lemon juice and pepper. Stir until combined and spoon the filling into mushroom caps. Top with mozzarella and parmesan cheeses. Bake for 15 to 20 minutes at 400 degrees Fahrenheit.
Salmon Stuffed Mushrooms
Salmon-stuffed mushrooms give tribute to the harvest of the sea and offer seafood lovers another choice to satisfy their taste buds. Remove button or crimini stems and dip caps in lemon juice. Chop the stems and saut with onion, green pepper and garlic. Remove from heat and stir in cream cheese, sour cream, salmon, romano cheese and dill. Bake at 375 degrees Fahrenheit for 20 to 30 minutes.
Sausage Stuffed Mushrooms
With either sweet or hot Italian sausages, you have two more appetizer options to appeal to those with a taste for Italian or spicy foods. Remove the button or crimini mushroom stems and dice them. Saut the stems with onion, lemon juice, basil, salt and pepper until the liquid is mostly absorbed. Combine with Italian sausage and parsley. Stuff the mushroom caps with the mixture. Stir dry bread crumbs and parmesan together and sprinkle over the stuffing. Bake for 20 minutes at 400 degrees Fahrenheit or until sausage is cooked through.
Cheese Stuffed Mushrooms
Cheese is a tried and true favorite to dress up a party platter with appetizers that appeal to a diverse crowd of guests. Whisk together melted butter and lemon juice. Remove button or crimini mushroom stems and soak in the lemon butter for a few minutes. Stir together garlic, soft butter, shallots, parsley, Parmesan cheese, salt and pepper. Arrange the mushrooms in a casserole dish and spoon the filling into the caps. Drizzle any remaining lemon butter over the stuffed mushrooms. Bake at 400 degrees Fahrenheit for 10 to 12 minutes.
Tags: lemon juice, button crimini, button crimini mushroom, crimini mushroom, crimini mushroom stems