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Hall Cook Book

Stuffed Mushrooms

Category: Appetizer / Submtd By: Richard Hall

Yield: 70 Mushrooms

4 Pounds Large FRESH Mushrooms	1 Cup Half & Half
1 Pounds Seasoned Stuffing	1 Cup Dry Cooking Sherry
6 Ounces Pecan Chips	1/2 Teaspoon Cavendars, Optional
8 Ounces Large Shrimp, De-veined	Parmesan Cheese, Optional
4 Ounces Butter

This recipe produces twice as much stuffing as needed for the amount of mushrooms indicated.
Place the excess stuffing in a ziploc bag and freeze for another day.

The mushrooms should be about 1.5 inches in diameter, and not yet completely opened.
Using a moist clean folded paper towel, gently wipe the surface of the mushroom head from the center to the outside.
Cut or break the stem away from the mushroom, leaving room for the stuffing.
Use a grapefruit knife or a spoon so as not to break the mushroom.
Throw out the outside quarter inch of the mushroom stem.
Save the rest of the stem aside for later.
Gently arrange the mushrooms in a shallow baking pan or cookie sheet, cavity side up.
Baste lightly with melted butter.

Use a rolling pin to break up the larger pieces of stuffing until the largest particles are about the size of popcorn.
DO NOT use a blender or food processor for this, or your stuffing will come out with the consistency of mush.
Mix in the pecan chips.

Slice and mince the reserved mushroom stems until you have about 2/3 cup.
Discard any left over stems.
Mince the shrimp.
Saute the mushroom stems in butter.
Add a little of the optional seasoning.
Add the shrimp and continue to saute for another minute.
Do not overcook the shrimp.
Add the shrimp/mushroom mixture to the stuffing/pecan mixture.
Mix together thoroughly.

In a separate bowl, mix the sherry and half & half together.
Pour the sherry mixture over the stuffing in small amounts, stirring after each addition, until the stuffing is moistened enough to make a ball.

Place a rounded mound of stuffing in the cavity of each mushroom.
Baste lightly with butter.
If desired, sprinkle a little cheese on top of the mushrooms.

Bake in a preheated 325 degree oven for 15 minutes or cook for 3 to 5 minutes in a microwave.
Check them periodically during the cooking process. They are ready to serve when brown.


Per Mushroom: 73 Cal (48% from Fat, 14% from Protein, 38% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 7 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 141 mg Sodium; 10 mg Cholesterol

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