Stuffed Mushrooms

Cook Time: 25 Min.

Serving Size: 7 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

---

Nutritional Content

Allergens: Onion, AllergenEggs, Garlic, AllergenWheat, Mushroom, AllergenMilk, Carrots

Calories: 150 Kcal

Carbohydrates: 19 g

Protein: 11 g

Total Fat: 5 g

Calcium: 225 mg

Sodium: 280 mg

---

Ingredients

10 Servings

• 2 lb 4 Oz Mushrooms, Cremini Fresh

• 5.5 Oz Onion, Yellow

• 5.5 Oz Carrot, Fresh

• 5.5 Oz Zucchini, Frz

• 1 Oz Garlic, Whole Fresh

• 1 Tbsp Sage, Fresh

• 1 Tbsp Thyme, Fresh

• 1/2 Cup Egg, Liquid

• 1/2 Cup Cheese, Parmesan Grated

• 1 Cup Cheese, Mozzarella Shredded

• 1 1/8 tsp Pepper, Black Ground

• 1 Cup Bread Crumbs, Plain

25 Servings

• 5 lb 10 Oz Mushrooms, Cremini Fresh

• 14 Oz Onion, Yellow

• 14 Oz Carrot, Fresh

• 14 Oz Zucchini, Frz

• 3 Oz Garlic, Whole Fresh

• 2 Tbsp 2 tsp Sage, Fresh

• 2 Tbsp 2 tsp Thyme, Fresh

• 1 1/4 Cup Egg, Liquid

• 1 1/4 Cup Cheese, Parmesan Grated

• 2 1/2 Cup Cheese, Mozzarella Shredded

• 3 tsp Pepper, Black Ground

• 2 1/2 Cup Bread Crumbs, Plain

50 Servings

• 11 lb 4 Oz Mushrooms, Cremini Fresh

• 1 lb 12 Oz Onion, Yellow

• 1 lb 12 Oz Carrot, Fresh

• 1 lb 12 Oz Zucchini, Frz

• 5.5 Oz Garlic, Whole Fresh

• 1/3 Cup Sage, Fresh

• 1/3 Cup Thyme, Fresh

• 2 1/2 Cup Egg, Liquid

• 2 1/2 Cup Cheese, Parmesan Grated

• 1 1/4 Qt Cheese, Mozzarella Shredded

• 1 Tbsp 3 tsp Pepper, Black Ground

• 1 1/4 Qt Bread Crumbs, Plain

100 Servings

• 22 lb 8 Oz Mushrooms, Cremini Fresh

• 3 lb 8 Oz Onion, Yellow

• 3 lb 8 Oz Carrot, Fresh

• 3 lb 8 Oz Zucchini, Frz

• 11.5 Oz Garlic, Whole Fresh

• 2/3 Cup Sage, Fresh

• 2/3 Cup Thyme, Fresh

• 1 1/4 Qt Egg, Liquid

• 1 1/4 Qt Cheese, Parmesan Grated

• 2 /12 Qt Cheese, Mozzarella Shredded

• 3 Tbsp 2 tsp Pepper, Black Ground

• 2 1/2 Qt Bread Crumbs, Plain

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Clean mushrooms. Remove stems and reserve. Remove mushroom gills and set aside caps.

3. Finely mince onion, carrot, zucchini, garlic, and mushroom stems in blender or food processor. Saute on med-low heat until vegetables become tender. Drain excess water from the mix and chill.

4. Combine vegetables with remaining ingredients and mix.

5. Mold the stuffing mixture into each mushroom cap. Add a small amount of water on the bottom of the pan and bake 20-30 min. Remove from oven when caps have become tender.

6. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
   Print Recipe Here