Cheese Stuffed Mushrooms Food

CHEESE 'N BACON STUFFED MUSHROOM RECIPE

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms; discard or reserve for another use.
• Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
• Bake 18 to 20 min. or until heated through.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

CREAM CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

CHEESE & GARLIC-FILLED MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
• Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
• Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

FOUR-CHEESE STUFFED-SILLY MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Gently remove the stems from the mushrooms and set both the caps and the stems aside.
• Lightly spray a large baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded sides down. Bake in the oven for 12 to 14 minutes. (Afterward, do not turn the oven off.)
• Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add onion, chopped mushroom stems, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.
• Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
• In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add the cooked veggie mixture, and stir until blended.
• Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top, too!
• In a small bowl, mix Parm-style topping with garlic powder. Sprinkle the stuffed mushrooms with this mixture.
• Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!!!

SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
• For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
• For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

BACON AND CHEDDAR STUFFED MUSHROOMS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 °F.
• Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm. Yields 2 dozen mushrooms.

EASY CHEESE STUFFED MUSHROOMS

Steps:

• Heat oven to 375° degrees Fahrenheit.
• Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
• Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
• Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and freshly ground black pepper on top.

EASY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes.
• Pop the stems and remove them from caps and set aside.
• Chop stems finely along with garlic and onion. Place into a small bowl. Add whole-wheat breadcrumbs, salt, pepper, Parmigiano cheese, and olive oil. Mix all ingredients well. The mixture should be moist, not dry. If needed, add more olive oil until you reached a moist breadcrumb mixture.
• Using a teaspoon, spoon mixture into the caps of each mushroom, creating a slight dome. Continue to stuff until all the mixture is gone, even creating higher dome is fine too.
• Using a foil or glass baking tray, lightly coat the bottom with cooking spray. Carefully arrange the mushroom caps in a single layer on the prepared tray. Sprinkle with extra grated Parmigiano cheese (about a half teaspoon per cap) on top of each mushroom.
• Bake for 30 to 40 minutes in the oven at 350 degrees. Bake until the mushrooms are soft when pierced with a fork and the filling is golden brown. Remove and serve.
• Yields: 23 medium-size stuffed mushroom caps or 45 small ones

SAUSAGE AND CHEESE-STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil, 4 inches from heat, 5 min.
• Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
• Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted. Serve hot.

CHEESE & ONION STUFFED MUSHROOMS

Steps:

• Preheat the broiler.
• Brush the mushrooms with oil, season and place gill side down under the broiler for 5 minutes.
• Meanwhile mix the cheese with the scallions, garlic and parsley. Season well with salt and pepper to taste. Turn the mushrooms over and fill with the cheese mixture. Broil for 5 minutes.
• Serve with a mixed herb salad, cherry tomatoes and crusty bread.

CHEESE STUFFED MUSHROOMS

Steps:

• Wash and de-stem mushrooms.
• Mix parmesan and herb cheese together.
• Stuff cheese in mushrooms.
• Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
• Bake on 450 degrees for 15 minutes.

EASY CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Cut stems out of washed mushrooms, leaving the cap hollow.
• Sautee the stems and add them to your dinner, Mmmm!
• Mix softened cream cheese with parmesan cheese and garlic salt.
• Fill mushroom caps with mixture so they are overflowing a bit.
• Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.

CHEESE STUFFED MUSHROOM APPETIZER

Steps:

• Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
• Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
• Preheat the oven broiler for high heat.
• Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
• Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Saute onion and mushroom stems in bacon fat until tender.
• Drain off excess fat.
• Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
• Stuff each mushroom and bake for 10-15 minutes.
• Finish under the broiler just until tops are golden.

STUFFED MUSHROOMS

Steps:

• In a bowl mix together the cheese, bacon, and mayo.
• Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
• Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
• Serve warm and ENJOY!

CHEVRE CHEESE STUFFED MUSHROOMS

Steps:

• Clean and remove cap from stuffing mushrooms.
• Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
• Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
• Bake in 350° oven for 20 minutes or until cheese is melted.

CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.
• In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
• Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)
• Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)
• Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.

STUFFED MUSHROOMS

Steps:

• Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
• Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
• Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
• Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
• Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.
• Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.
• Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

CHEESY MISO STUFFED MUSHROOMS

Steps:

• Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
• Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
• In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
• Scoop the filling into the mushroom caps and top with grated parmesan.
• Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.