Caroline And Brians Stuffed Mushrooms Food

CAROLINE AND BRIAN'S STUFFED MUSHROOMS

Steps:

• Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
• Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
• In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
• Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

STUFFED WHITE MUSHROOMS WITH PECAN BREADCRUMBS

Steps:

• Preheat oven to 350 degrees F.
• For the mushrooms: Rough chop half of the mushrooms. Heat a large saute pan over medium heat. Add 2 tablespoons of the olive oil and when hot, add the diced onion. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the garlic and lower the heat. Add the chopped mushrooms and cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Add half the white wine and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning and adjust as needed. Add the sour cream, thyme and 1 tablespoon of the butter and allow it to melt over low heat. Remove from heat and reserve.
• In a separate pan, heat the remaining 2 tablespoons olive oil over medium heat. When the oil is hot, add the whole stemmed mushrooms stem ends up. Saute for 5 to 8 minutes and then turn over and continue to cook for another 5 minutes. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining tablespoon butter and season with salt and pepper. Remove from the heat and reserve.
• For the breadcrumbs: In a medium skillet over medium heat, add the butter and olive oil. Add the breadcrumbs and pecans and saute the mixture until it's golden brown, about 4 minutes. Season with salt. Set aside.
• Bake and serve: Arrange the reserved stemmed and partially cooked mushrooms on a baking sheet and stuff them with the chopped mushroom and onion mixture. Bake for 12 to 15 minutes. Remove the mushrooms, set the oven to broil, top them with the breadcrumb mixture and place under the broiler until the tops are golden brown, about 1 minute. Serve immediately.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

EASY STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Add hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min.
• Meanwhile, remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 Tbsp. butter in large skillet 5 min. or until lightly browned. Place, rounded-sides down, in shallow baking dish.
• Add stems and peppers to skillet; cook and stir 5 min. or until tender. Add to stuffing; mix well. Spoon into mushroom caps; drizzle with melted butter.
• Broil, 6 inches from heat, 5 min. or until heated through.

PARMESAN-GARLIC STUFFED MUSHROOMS

Steps:

• Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
• Carefully remove stems from mushrooms and chop stems.
• Place butter and garlic into a heated skillet and let butter melt, stirring.
• Add chopped mushroom stems and saute until lightly brown.
• Add parsley,stir,and remove from heat.
• Add cheese and stir to combine.
• Add bread crumbs, stirring until mixture is crumbly.
• Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
• Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

VEGETABLE STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
• Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
• Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
• In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
• Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
• Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
• Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

CLASSIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°
• Remove stems from mushrooms. Finely chop the stems
• Heat 2 tbsp of the olive oil in a skillet over medium heat
• Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
• Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
• Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tbsp olive oil
• Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tbsp of olive oil over the filling
• Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
• Transfer to a serving plate, garnish with parsley and serve warm

ULTIMATE STUFFED MUSHROOMS

Steps:

• Heat oven to 400°F.
• Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
• Bake 15 min. or until heated through.

BRIE AND CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350ºF.
• Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
• In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
• In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
• Bake for 10 minutes or until mushrooms are tender and cheese is melted.

STUFFED MUSHROOMS

Steps:

• Heat grill to 200C. Brush both sides of the mushrooms with oil and place on grill rack.
• Mix together garlic, tomatoes, spinach and cream cheese and in a separate bowl mix the cheddar cheese and breadcrumbs.
• Spoon cream cheese mix into the mushrooms and top with breadcrumb/cheese mix.
• Place under grill for approx 13 mins, serve with salad leaves.

MUSHROOMS STUFFED WITH BRIE

Steps:

• Preheat oven to 350 degreesMelt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted. Note: mushrooms are best when they've been allowed to cool slightly. Delicious

CAROLINE AND BRIAN'S STUFFED MUSHROOMS

Steps:

• Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
• Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
• In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
• Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.