Cheese And Herb Crumbed Mushrooms Food

CHEDDAR STUFFED MUSHROOMS

Steps:

• Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
• In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
• Spoon crumb mixture into mushroom caps.
• Arrange mushrooms in a 15x10x1-inch baking pan.
• Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

ALOUETTE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375º F.
• Place mushroom caps hollow side up on baking sheet. Fill each cap with 1 teaspoons Alouette Garlic & Herbs Spreadable Cheese and sprinkle with seasoned bread crumbs.
• Bake 12-15 minutes. Garnish and serve.

HERBED CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms, and discard stems or reserve for another use.
• Combine softened cream cheese and next 8 ingredients in a small bowl.
• Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
• Bake mushrooms at 350* for 20 minutes.
• Yield: about 1 1/2 dozen Enjoy!

BRANDY CREAMED MUSHROOMS ON HERBY CHEESE TOAST

Steps:

• Cut the baguette into 6 slices.
• Wipe clean the mushrooms and slice.
• Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
• Add the cognac/brandy and stir well.
• Drop the toast into the toaster on a low to medium setting.
• Add the creme fraiche to the mushrooms & stir well.
• Season generously with black pepper and a pinch of salt.
• Spread the toast with the Boursin or herb & garlic cream cheese.
• Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!

CRUMBED MUSHROOMS

Steps:

• Clean mushrooms and remove stalks.
• Push small piece of feta cheese into the space left by stalk and flatten.
• Dip mushrooms in flour (can add pepper).
• Dip in beaten egg.
• Coat in breadcrumbs.
• Chill if time.
• Fry in mix of oil and butter or deep fry if preferred.