Best Stuffed Black Mushrooms Recipes

STUFFED BLACK MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop.
• Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
• Mix the breadcrumbs, parsley, herbs and cheese together.
• Add the wine and melted butter to the saucepan, then add the dry ingredients.
• Season to taste with salt and pepper.
• Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
• Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
• Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

BLACK OLIVE AND BLEU CHEESE STUFFED MUSHROOMS

Steps:

• Wash and dry the mushrooms, and remove the stems.
• In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them.
• Remove the mixture from the blender or food processor and place in a bowl.
• Take the mixture and place a generous spoonful in each mushroom cap, on the stem side.
• Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes.
• When removing from the oven, allow to cool for about 3 to 5 minutes before serving.

BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the mushrooms, gill side up. Sear until browned, about 30 seconds. Turn over, season with salt and pepper, and cook 30 seconds longer. Remove the mushrooms from the skillet and set aside. Reheat the same skillet with the remaining 1 tablespoons canola oil over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes. Stir in the ginger, beans, tahini, cilantro, tamari, and sesame oil. Cook, stirring, for 1 minute to combine and blend the flavors. Remove from the heat and set aside until cool enough to handle. Press about ½ cup of the stuffing mixture into each mushroom cap and sprinkle with the sesame seeds. Place the stuffed mushrooms in a lightly oiled baking dish. Cover and bake until the filling is hot and the mushrooms are tender, about 25 minutes.

TEA STEAMED CHINESE BLACK MUSHROOMS STUFFED WITH GARLIC-CHIVE FRIED RICE

Steps:

• Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes.
• Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy.
• Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX