Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot!

Serves 4-6

Preheat oven to 375 degrees

1-1/2 lbs. large stuffing mushrooms (14 – 17) – wash to thoroughly remove all dirt, cut off a slice from the stem and discard, now using the tip of a teaspoon, while cupping mushroom firmly in palm, carefully scoop out stem, then widen the opening to fit the stuffing – much like you would do to a melon (if a cap breaks, chop it up with the stems for the stuffing)

sea salt

1-1/2 c. peeled, diced  onion (any type will do)

1 c. cut celery – 1/2 inch segments – wash well to remove all sand

1/2 c. margarine

1 t. sea salt

freshly ground black pepper (lots)

1 c. Madeira wine

1 T. garlic powder

2 t. onion powder

1 t. ground rosemary

1/4 t. ground allspice

1 large fresh French baguette – tear into pieces, place in food processor and process till crumbly; this will take a while, since the bread is mostly crust, so be patient – measure out 4 cups for this stuffing recipe

additional Madeira wine to drizzle in bottom of baking dish

Place mushroom stems, onion and celery into food processor and process into small crumbles.

In large skillet, over medium heat, melt margarine. Add mushroom/onion/celery crumbles, salt and pepper.

Stir and simmer, stirring occasionally, till mushroom darkens and mixture pulls away from sides of skillet when stirred. 

Add Madeira wine, garlic and onion powders, rosemary and allspice, stirring after each addition to prevent clumping. Stir well till liquid comes to a boil. 

Add 4 cups bread crumbs all at once, stirring till all crumbs are thoroughly moistened. Salt to taste. It will need more salt.

Lightly salt inside and outside of mushroom caps. Steam hollow side down in steamer till tender – just a few minutes. Drain hollow side down on plate.

Flip mushroom caps hollow side up on plate. Roll a portion of stuffing in hands like a meatball, then secure it to the hollow of each cap, by pressing the stuffing into it, without breaking the form of the ball.

Place in a 9 x 13 inch baking dish. If you have stuffing leftover, form into balls and place in bottom of dish.

Now, drizzle 2-3 tablespoons Madeira wine around mushrooms in bottom of baking dish. Cover tightly with aluminum foil. Place on middle rack of preheated 375 degree oven and bake for 30 minutes.

Notes: If serving as a main dish, top with your favorite marinara sauce.

You could also use the same recipe with small mushrooms and serve them as an hors d’oeuvre with a fresh lemon wedge.

We steam the mushroom caps prior to stuffing them, since baking them raw will not cook them sufficiently, and we want tender caps.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Browse @ Your Leisure

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: