{"id":4344,"date":"2018-01-15T13:47:30","date_gmt":"2018-01-15T20:47:30","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=4344"},"modified":"2024-11-02T15:13:20","modified_gmt":"2024-11-02T21:13:20","slug":"stuffed-mushrooms-two-ways","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/stuffed-mushrooms-two-ways.html","title":{"rendered":"Stuffed Mushrooms Two Ways"},"content":{"rendered":"<p><em>I think you could stuff mushrooms with hay and they would sell!\u00a0 Here are two quick and easy variations.\u00a0 If you are transporting them to an event, use a vegetable peeler to flatten the bottom so they don&#8217;t roll.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>36\u00a0medium to small size mushrooms ( 1 1\/2 lbs)<\/li>\n<li>\u00bd\u00a0c cheese &#8211; jack, cheddar, maybe even pepper jack<\/li>\n<li>1\/2 c sour cream<\/li>\n<li>\u00bd lb crab (or fake crab, or chopped shrimp, or even lobster)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Wash the mushrooms.<\/li>\n<li>Gently remove the stems.\u00a0 (They can be saved to use in dips, sauces, etc.\u00a0 They freeze.)<\/li>\n<li>Mix\u00a0 cheese and sour cream with crab.<\/li>\n<li>Mound in the back side of the mushroom, where the stem came out.<\/li>\n<li>Run under the broiler for a couple of minutes to melt the cheese and brown.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong> Makes 36<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>I made it up.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>36 medium to small size mushrooms\u00a0 (about 1 1\/2 lbs)<\/li>\n<li>1 pkg frozen Stauffer&#8217;s Spinach Souffle<\/li>\n<li>1\/4 c Parmesan cheese<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0\u00a0<\/strong><\/p>\n<ol>\n<li>Prepare spinach souffl\u00e9 according to package.\u00a0 Slightly under cook.<\/li>\n<li>Stir in Parmesan cheese.<\/li>\n<li>Arrange mushrooms, stem side up,\u00a0 on a baking sheet.<\/li>\n<li>Fill with spinach\/cheese mixture, mounding slightly.<\/li>\n<li>Garnish with additional Parmesan cheese.<\/li>\n<li>Bake at 400\u00b0 (10-15 min. or until cheese and mushrooms are lightly browned).<\/li>\n<\/ol>\n<p>One recipe confessed to just cubing the frozen souffle and placing it in the mushroom.\u00a0 Have not tried it, but it should work.<\/p>\n<p><strong>Serves:\u00a0\u00a0<\/strong> Makes 36<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Fromthepod.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I think you could stuff mushrooms with hay and they would sell!\u00a0 Here are two quick and easy variations.\u00a0 If you are transporting them to an event, use a vegetable peeler to flatten the bottom so they don&#8217;t roll. Ingredients: 36\u00a0medium to small size mushrooms ( 1 1\/2 lbs) \u00bd\u00a0c cheese &#8211; jack, cheddar, maybe &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/stuffed-mushrooms-two-ways.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Stuffed Mushrooms Two Ways&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[44],"class_list":["post-4344","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=4344"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4344\/revisions"}],"predecessor-version":[{"id":10423,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4344\/revisions\/10423"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=4344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=4344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=4344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}