Sarah Brown
Mushrooms Rockefeller is a dish that originated in New Orleans in the late 1800s. It is a fun, decadent, and inexpensive appetizer that is simple to make. The dish is based on the traditional Oysters Rockefeller recipe, which was created when a chef ran out of escargot and substituted oysters. The name Rockefeller reflects the richness of the dish. While you can use any kind of mushroom, oyster mushrooms are a popular choice due to their flavour and texture.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer |
| Cuisine | American |
| Origin | New Orleans |
| Main Ingredients | Mushrooms, Spinach, Breadcrumbs, Parmesan, Lemon |
| Other Ingredients | Butter, Garlic, Cream Cheese, Mayonnaise, Milk, Breadcrumbs, Scallions, Tarragon, Worcestershire Sauce, Olive Oil |
| Variations | Oyster, Crab, Shrimp, Portobello |
| Cooking Method | Baking |
| Cooking Temperature | 400-450°F |
| Cooking Time | 10-15 minutes |
| Serving Suggestions | Lemon Wedges |
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What You'll Learn
Crab Rockefeller stuffed mushrooms
To make Crab Rockefeller stuffed mushrooms, you will need the following ingredients:
- Crabmeat
- Mushrooms
- Spinach
- Cream cheese
- Mayonnaise
- Milk
- Parmesan
- Tarragon
- Lemon juice
- Worcestershire sauce
- Scallions
- Breadcrumbs
- Olive oil
- Salt and pepper to taste
The process begins by preheating the oven to 425 degrees Fahrenheit. Remove the stems from the mushrooms and arrange the caps on a baking sheet, stemmed side up. Sprinkle the insides with salt and roast for 10 minutes. Flip the caps over and roast for an additional 5 minutes. In a skillet, sauté the crabmeat until it is cooked through and slightly browned. Set this aside and prepare the spinach mixture by combining cream cheese, mayonnaise, milk, spinach, Parmesan, tarragon, lemon juice, Worcestershire sauce, and scallions.
Once the mushrooms are ready, stuff the caps with the spinach mixture and top with breadcrumbs and grated Parmesan. Bake for another 5 to 10 minutes, until the crumbs are deep gold and the sauce is bubbling. Crab Rockefeller stuffed mushrooms are best served immediately with lemon wedges.
This dish is a rich and decadent appetiser, perfect for a festive gathering or as a special treat. The combination of crabmeat, spinach, and creamy sauce creates a unique and indulgent flavour profile.
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Spinach and parmesan
Mushrooms Rockefeller is a dish that originated in New Orleans in the late 1800s. It is believed that a chef ran out of escargots and substituted them with oysters, and the name Rockefeller was given to reflect the richness of the dish. While the original recipe uses oysters, you can make a vegetarian version with mushrooms.
One popular variation of the dish is Spinach and Parmesan Mushrooms Rockefeller. Here is a recipe for this delicious appetizer:
Ingredients
- 7 large cremini mushrooms
- 3 tablespoons of olive oil
- 1 cup fresh breadcrumbs (preferably from a crusty sourdough roll)
- 3 oz. cream cheese, softened
- 3 tablespoons mayonnaise
- 1 tablespoon milk
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 6 tablespoons Parmesan, grated
- 1 teaspoon dried tarragon or 2 teaspoons fresh, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons scallions, minced
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
Preheat your oven to 425°F. Prepare the mushrooms by removing and discarding the stems. Arrange the mushroom caps on a baking sheet, stemmed side up, and sprinkle the insides with salt. Roast for 10 minutes, then flip the caps over and roast for an additional 5 minutes.
While the mushrooms are roasting, prepare the spinach mixture. In a bowl, combine the cream cheese, mayonnaise, milk, spinach, 3 tablespoons of Parmesan, tarragon, lemon juice, Worcestershire sauce, scallions, and season with salt and pepper to taste.
Remove the mushrooms from the oven and leave the oven on. Stuff the mushroom caps with the spinach mixture, distributing it evenly. Sprinkle the remaining 3 tablespoons of Parmesan over the filled caps, followed by the breadcrumbs.
Bake for another 5 to 10 minutes, or until the breadcrumbs are deep gold and the sauce is bubbling. Serve immediately with lemon wedges on the side.
Enjoy your Spinach and Parmesan Mushrooms Rockefeller!
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Breadcrumbs
The breadcrumbs used in Stuffed Mushrooms Rockefeller are typically seasoned with a variety of ingredients to add flavour and texture to the dish. The breadcrumbs are often combined with olive oil, Parmesan cheese, and sometimes, additional seasonings such as salt and pepper.
In terms of the type of breadcrumbs used, some recipes suggest using Panko crumbs, which are a type of Japanese breadcrumb that is known for its light and crispy texture. These crumbs are often tossed in garlic butter to add flavour and moisture, and then topped with additional grated Parmesan cheese.
Other recipes opt for fresh breadcrumbs made from crusty sourdough rolls. These breadcrumbs are processed in a food processor to create a coarse texture. Using fresh breadcrumbs allows for more control over the texture, ensuring they are not too fine and providing a nice crunch to the dish.
The breadcrumbs are typically sprinkled over the stuffed mushroom caps before baking. This adds a golden, crispy topping to the dish, providing a contrast in texture to the softness of the mushrooms and stuffing. The breadcrumbs also help to absorb some of the moisture released during baking, ensuring the dish is not too soggy.
Some variations of the recipe call for the breadcrumbs to be mixed with other ingredients, such as cream cheese, mayonnaise, milk, and various seasonings, to create a creamy and flavourful topping that is then spooned over the mushrooms. This adds an extra layer of richness and flavour to the dish.
Overall, the breadcrumbs play a crucial role in the Stuffed Mushrooms Rockefeller recipe, providing texture, flavour, and a visually appealing golden crust to the finished dish.
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Oyster Rockefeller
To make Oyster Rockefeller, you'll first want to preheat your oven to a temperature between 400°F and 450°F. While the oven is heating up, prepare your mushrooms by removing the stems and arranging the caps on a baking sheet, stemmed side up. Drizzle the caps with olive oil and sprinkle with salt. Roast the caps for about 10 minutes, then flip them over and roast for an additional 5 minutes.
Meanwhile, prepare the stuffing by sautéing the mushroom stems with garlic and onion in butter until softened. Add in spinach, red pepper, lemon juice, and lemon peel, and blend well. You can also add cream cheese, mayonnaise, milk, tarragon, Worcestershire sauce, scallions, and salt and pepper to taste for a creamier and more flavourful mixture.
Once the mushroom caps are ready, stuff them with the spinach mixture and place them in a single layer in a baking dish. Top each cap with breadcrumbs and grated Parmesan cheese. Drizzle any leftover cream sauce over the filled caps.
Finally, bake the Oyster Rockefeller for another 5 to 15 minutes, until the breadcrumbs are deep gold and the sauce is bubbling. Serve immediately with lemon wedges for a delicious and impressive appetizer or side dish.
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Portobello mushrooms
Ingredients
- 4 large Portobello mushroom caps
- 3 oz. cream cheese, softened
- 3 tablespoons mayonnaise
- 1 tablespoon milk
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 6 tablespoons Parmesan cheese, grated
- 1 teaspoon dried tarragon or 2 teasons fresh, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons scallions, minced
- Salt and pepper to taste
- 1/2 cup fresh breadcrumbs (from a crusty sourdough roll)
- 3 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the mushrooms by removing the stems and discarding them. Arrange the caps on a baking sheet, stemmed side up, and sprinkle the insides with salt and pepper.
- Roast the mushrooms for 10 minutes, then flip them over and roast for an additional 5 minutes.
- While the mushrooms are roasting, prepare the filling. In a bowl, combine the cream cheese, mayonnaise, milk, spinach, 3 tablespoons of Parmesan cheese, tarragon, lemon juice, Worcestershire sauce, scallions, and season with salt and pepper to taste. Mix until well combined.
- Remove the mushrooms from the oven and leave the oven on.
- Stuff each mushroom cap with the spinach mixture, distributing it evenly. Top each cap with breadcrumbs and the remaining Parmesan cheese.
- Drizzle olive oil over the breadcrumbs and place the baking sheet back in the oven.
- Bake for another 5 to 10 minutes, or until the breadcrumbs are deep gold and the filling is heated through.
- Serve immediately with lemon wedges.
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Frequently asked questions
Rockefeller stuffed mushrooms are an inexpensive, vegetarian dish that can be served as an appetizer. They are based on the traditional Oysters Rockefeller recipe, which was invented in the late 1800s in New Orleans.
You will need mushrooms, butter, garlic, spinach, lemon, breadcrumbs, and Parmesan. You can also add in extra ingredients like cream cheese, mayonnaise, milk, tarragon, Worcestershire sauce, scallions, and red pepper.
First, sauté the mushrooms in butter until slightly browned. Add in garlic, then spinach, lemon, breadcrumbs, and Parmesan. Stir to combine. Fill the mushroom caps with the mixture and bake for 5-10 minutes. Serve immediately with lemon wedges.
