Stuffed Mushrooms, Two Ways

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The Game is On: Football Party Appetizers, Please

Appetizers, like preseason football, are great beginnings and whet our appetite for what’s to come.  Rookie quarterbacks and questionable player trades stir conversation, but football party food wouldn’t be complete without appetizers to munch on while we anticipate kick-off.  These Crab Stuffed Mushrooms and Sausage Stuffed Mushrooms recipes are sure to satisfy any appetite—man-sized or otherwise.  Preseason begins next weekend, so now is the time to plan to feed the crowds that gather.

Crab Stuffed Mushrooms Recipe

24     large button mushrooms
1       cup flaked crab, canned is fine
8       ounces cream cheese, softened
1       teaspoon lemon juice
2       dashes Worcestershire sauce
1/4   teaspoon basil
1/4   teaspoon garlic powder
1/4   cup green onions, minced
1/8   teaspoon lemon pepper
1/4   cup Parmesan cheese, grated
1       tablespoons butter

1. Wash mushrooms and remove stems. Use the small end of a melon baller to hollow out the mushroom.

2. Mix cream cheese, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper until well blended.  Fold in crab.

3. Fill mushroom caps with the crab mixture and place in a buttered baking dish.  Top with the parmesan cheese.  (If the mushrooms caps are too rounded to sit straight, slice a small amount off the top of the cap to create a flat surface).

4. Bake at 425° for 15-20 minutes and serve warm.

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Sausage Stuffed Mushrooms Recipe

1 1/2  pounds crimini mushrooms
(Portobello mushrooms work too)
8         ounces hot Italian sausage
8         ounces sweet Italian sausage
1/4     cup extra virgin olive oil
1/4     cup onions, finely chopped
1/4     cup bell peppers, finely chopped
1/4     cup celery, finely chopped
2         cloves garlic, minced
1/4     cup breadcrumbs
1/4     cup freshly grated Parmesan cheese
3         tablespoons fresh parsley, chopped fine
1/2  teaspoon smoked paprika

Preheat the oven to 400°

Wash mushrooms and remove stems. Use the small end of a melon-baller to hollow out the mushroom. Finely chop stems and reserve 1 cup.

Remove sausage from casings and cook in a medium skillet over medium-high heat until browned.  Remove and drain on paper towels.  Add 2 tablespoons of oil with the onions, bell peppers, celery, and reserved mushroom stems to the skillet and cook until softened, about 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and mix in sausage.

Transfer the sausage-vegetable mixture to the bowl of a food processor.  Add breadcrumbs, Parmesan, parsley, paprika, and 2 teaspoons olive oil. Pulse until the stuffing comes together, about 30 seconds.

Fill each mushroom cap with enough stuffing to fill the cap and form a dome. (If the mushrooms caps are too rounded to sit straight, slice a small amount off the top of the cap to create a flat surface.) Place the mushrooms on a baking sheet brushed with remaining olive oil.  Brush additional olive oil on the sides of the mushrooms.

Bake the mushrooms until browned and tender, 15 to 18 minutes. Remove from the oven and let cool slightly.  Serve warm or at room temperature.

Both of these recipes can be prepared in advance, covered, and refrigerated overnight.

 

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