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Message
Help needed with stuffed mushroom prep
Posted on 12/22/17 at 6:20 pm
Posted on 12/22/17 at 6:20 pm
I have to bring stuff mushrooms to two different gatherings, one Saturday night and one Sunday night. My stuffing mixture consists of hot pork sausage, onion, garlic, dry white wine, cream cheese, egg yolk, Parmesan, salt, pepper and the chopped stems.
Can I pop the stems and wipe the mushrooms Saturday morning, cook the mixture, fill the mushrooms, refrigerate and bake a batch Saturday evening and bake the other prepped batch Sunday evening? Is that too much lag time in the frig? Will filling the mushrooms that far in advance do something bad to the mushrooms? I am using Baby Bellas if that makes a difference.
Thanks for help you can provide.
Can I pop the stems and wipe the mushrooms Saturday morning, cook the mixture, fill the mushrooms, refrigerate and bake a batch Saturday evening and bake the other prepped batch Sunday evening? Is that too much lag time in the frig? Will filling the mushrooms that far in advance do something bad to the mushrooms? I am using Baby Bellas if that makes a difference.
Thanks for help you can provide.
4
Posted on 12/22/17 at 6:22 pm to skyisfalln
It should be fine. But if you have thirty minutes of free time before the second event , just wait and stuff them then and you'll have no worrries.
Posted on 12/22/17 at 6:24 pm to skyisfalln
I don’t think you’ll have any issues.
Posted on 12/22/17 at 6:29 pm to skyisfalln
Should be fine either way, but you could prep the filling and shrooms, then fill as needed.
I think the mushrooms could handle sitting filled overnight though.
I think the mushrooms could handle sitting filled overnight though.
Posted on 12/22/17 at 6:39 pm to skyisfalln
You shouldn't have any problems with fresh mushrooms. I make a seafood stuffing and stuff a lot at once the day before serving quite often.
ETA: care to share your recipe?
ETA: care to share your recipe?
This post was edited on 12/22/17 at 6:39 pm
Posted on 12/22/17 at 7:08 pm to Gris Gris
For 24 oz of mushrooms. 1/3 lb hot pork sausage. 1/2 whole med onion minced. 4 garlic cloves minced. 1/3 cup dry white wine. 8 oz cream cheese. 1 egg yolk. 3/4 cup grated Parmesan. S and P to taste. Wipe mushrooms, pop stems and finely chop. Brown and crumble sausage. Remove from skillet to cool. Add onion and garlic to same skillet cook over medium about 2 minutes. Deglaze with wine, allow liquid to evaporate. Add stems, cook for 2 minutes. Combine salt, pepper, cream cheese, Parmesan and egg in bowl. Add cooled sausage, stems, onion, garlic. Stir. Smear mixture in mushroom. Bake 350 for 20 to 25 minutes,until golden.
It is a Pioneer Woman recipe.
Thank you everyone who responded. There are some excellent cooks on this board (I am just a good recipe follower). If anyone has any advice on how to make these better I am all ears.
Merry Christmas!
It is a Pioneer Woman recipe.
Thank you everyone who responded. There are some excellent cooks on this board (I am just a good recipe follower). If anyone has any advice on how to make these better I am all ears.
Merry Christmas!
Posted on 12/22/17 at 8:28 pm to skyisfalln
Thanks for sharing. Her recipe says you can make ahead also.
quote:
The great thing is, you can assemble these way ahead of time and keep them in the fridge, unbaked. Or you can freeze them, unbaked, and thaw and bake them later. OR…you can bake them, freeze them, and reheat them later. They’re really very forgiving.
Posted on 12/22/17 at 9:57 pm to Gris Gris
OMG, Gris Gris thank you so much. I never thought to go back and look at the original recipe. I just had the measurements and procedure printed out but not all the commentary. I feel like a fool. My babies are 4, 3, 1 so I often don't think straight (sorry to say). Thank you again.
Posted on 12/22/17 at 11:00 pm to skyisfalln
Used to make the stuffed mushrooms at ruths chris. You should be fine stuffing em before and just popping em in the oven once your ready.
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