Brunch Portabella Stuffed Mushrooms Food

BRUNCH-STYLE PORTOBELLO MUSHROOMS

Steps:

• Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

STUFFED PORTABELLA MUSHROOMS WITH SALMON

Steps:

• In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
• Melt margarine and mix with bread cubes in a separate bowl. Set aside.
• With a spoon, mix celery, water chesnuts, carrots and green pepper.
• Add bread cubes.
• Place mushrooms, cap side down on greased baking pan.
• Preheat oven 375*.
• Mound filling in each cap.
• Bake 25 minutes.
• Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.

BRUNCH: PORTABELLA STUFFED MUSHROOMS

Steps:

• Heat the butter in a skillet.
• Brown Mushroom caps, both sides, remove and drain on a paper towel.
• Add Onion, chopped stems & garlic to the pan cook until softened.
• Add peppers cook 1 minute.
• Place mushroon caps in an oven proof dish.
• (you can do the recipe up to this point and 10 minutes before serving finish cooking).
• Sprinkle cheese over the mushrooms.
• Bake in 375F degrees oven for 8 minutes.
• Broil for 2 minutes or until the cheese is bubbly.
• Serve.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Saute mushrooms in 4 T butter for about 5 minutes, save remaining butter (in saute pan).
• Place caps in an oven-proof dish.
• Mix Cream Cheese and Bacon and top mushroom caps, heaping the mix a little.
• Top with grated cheese. Pour remaining butter (from saute pan) around mushrooms and bake for about 8-12 minutes at 375 degrees. Cheese on tops should be melted.
• Best when served warm.

SEAFOOD STUFFED PORTABELLA MUSHROOMS

Steps:

• In a Large Skillet place the Butter, Scallops, Shrimp, Onions, Garlic and Celery over a medium heat for 10 minutes.
• Prep the Mushrooms by taking out the Stems and scraping out the gills (this makes more room for the stuffing). Optionally you can cut up the stems and add them to the stuffing mix.
• Add in the Crab meat and Cajun seasoning cook for 5 more minutes.
• Remove from Heat and add bread crumbs and 1/2 cup of Cheddar Cheese, If the mixture is too dry add a little bit of water to the mix.
• Stuff the Portabella Mushrooms with this mixture and top off with the rest of the Cheddar Cheese.
• Place the Stuffed Mushrooms in a shallow baking dish and add about a cup of water or enough to cover the bottom of the dish and bake for 30 minutes at 350 degrees.