Friday, August 10, 2007

Stuffed mushrooms

I have a problem...

I have leftovers.

I know I inherited my excessive-complusive behavior from my grandma who always insisted that there be extra food on the table when company comes over. Personally, I think she liked leftovers for lunch the next day. But I digress. Today I had steak leftover (again) from my bbq dinner the night before, and decided to use it up in my stuffed mushroom filling.

This is for you, my mushroom-loving friends.

1/2 tube of Jimmy Dean's sausage (used grilled steak this time)
2 cloves garlic
2 shallots
Stems of mushrooms
1 1/2 teaspoons dried oregano
1/4 cup fresh cilantro
1 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 8-ounce package cream cheese, room temperature
Olive oil
24 baby portabella of white button mushrooms, stemmed and cleaned
1/3 cup dry white wine

If using sausage, saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool.

Or in a food processor, mince up the sliced, seasoned, cooked steak. Remove to a small bowl.

To the same food processor, pause the garlic till fine, then add shallots, mushroom stems, herbs, and worchestershire sauce. Heat up a skillet and add this mixture to cook for 3-5 mins. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, then cream cheese. Season filling with salt and pepper.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Note: The kids had fun with this fungi, and these poppers disappeared to the "party" in everyone's tummy! (that's how they said it.)


Little Corner of Mine said...

Fantastic way to use up your leftover! :)

East Meets West Kitchen said...

Thanks C!

KellytheCulinarian said...

How cute! They look great and bite-sized food is so fun.

East Meets West Kitchen said...

Thanks Kelly! :)

Anonymous said...

You used the stems of the mushrooms as fillings? I thot the stems could not be eaten. Are those shitake stems?

East Meets West Kitchen said...

Hi Tigerfish,
Yes, you can use fresh mushroom stems for stuffed mushrooms. No, those are fresh baby portabells. :)

Sue Sue said...

I love mushroom so much.Your stuffed mushroom makes me drooling leh !

East Meets West Kitchen said...

Hi Sue Sue,
LOL! Thanks!