Cheesy Mushroom Bake Food

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CHEESY MUSHROOM BAKE



Cheesy Mushroom Bake image

This is a nice side dish, for almost any meal. Similar to a stuffing. Flavors are best when it is refrigerated several hours or even overnight before baking. Mushroom lovers can experiment with different mushrooms. More can be added of desired.

Provided by Always in the kitch

Categories     Vegetable

Time 3h20m

Yield 5-7 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1/2 lb sliced mushrooms (may add more if desired)
4 cups day old whole wheat bread, cubed
8 ounces shredded cheddar cheese (mild)
2 eggs
2 cups milk
2 teaspoons dry mustard
salt and pepper, to your taste

Steps:

  • In large skillet, melt butter.
  • Stir in celery, onion and mushrooms.
  • Saute over low heat, stirring occasionally, until onions become translucent and mushrooms give up their liquid, about 10 minutes.
  • In bottom of 2 quart buttered casserole, spread half of bread cubes.
  • Top with half of mushroom mixture.
  • Sprinkle with half of cheese.
  • Repeat with remaining bread, mushrooms and cheese.
  • In bowl, beat together eggs, milk, mustard, salt and pepper, Pour over layers in casserole.
  • Refrigerate at least 3 hours or overnight before baking.
  • Bake at 325 degrees, about 50 minutes, until custard is firm.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 356.7, Fat 28.1, SaturatedFat 16.8, Cholesterol 164.2, Sodium 417.2, Carbohydrate 8.3, Fiber 0.9, Sugar 1.8, Protein 19

CHEESY MUSHROOM AND BROCCOLI CASSEROLE



Cheesy Mushroom and Broccoli Casserole image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

ITALIAN STYLE BAKED CHEESY MUSHROOMS



Italian style baked cheesy mushrooms image

I love these rustic baked mushrooms - they make a delicious main meal or a gorgeous side dish

Provided by Jamie Oliver

Categories     Starters     Vegetables     Dinner Party     Italian     Mushroom     Vegetable sides

Time 40m

Yield 4

Number Of Ingredients 14

8 thin slices good-quality ciabatta bread, or a few carta di musica (music bread) broken up into rough pieces
extra virgin olive oil
sea salt
freshly ground black pepper
2 cloves garlic, peeled and finely sliced
8 rashers higher-welfare smoked streaky bacon, roughly chopped
a few sprigs fresh thyme, leaves picked
4 good handfuls mixed wild mushrooms (such as chanterelles, girolles, blewits and morels)
1 dried chilli
125 g scamorza or buffalo mozzarella ball
2 handfuls rocket, washed and spun dry
2 heads dandelion, washed and spun dry
2 handfuls watercress, washed and spun dry
½ lemon

Steps:

  • What's brilliant about this dish is that it's a kind of woodland dinner, made from a bunch of wild mushrooms and weeds from the wood. Serve it as a nice autumn supper with a lovely glass of Chianti, or as a starter for a dinner party.
  • Don't worry if you can't get hold of wild mushrooms - this works just as well with chestnut or field varieties. You can find scamorza, a delicious smoked mozzarella, at Italian delis and most supermarkets, but a good-quality buffalo mozzarella works just as well.
  • Preheat the oven to 180ºC/350ºF/gas 4. Heat a griddle pan and toast the ciabatta slices until they have lovely dark griddle marks. Tear up the toasted bread into chunks or, if using carta di musica, break up into pieces and toss with a drizzle of olive oil and a good pinch of salt and pepper. Get yourself a medium-sized earthenware dish, drizzle it with a little olive oil then add the seasoned, toasted bread.
  • In the same bowl you used for the bread, add the sliced garlic, chopped bacon and thyme leaves, then tear over the mushrooms, leaving any little ones whole. Crumble in the dried chilli, then use your hands to toss everything together and get all those wonderful flavours going.
  • Sprinkle this mixture fairly evenly on top of the bread, then tear over big pieces of the scamorza. Give the whole lot one final drizzle of olive oil, and put it in the oven to bake for about 30 minutes, until the mushrooms are beginning to crisp up and the cheese is melted, bubbling and starting to brown.
  • While that bakes, wash and dry the salad leaves, and make a simple dressing by squeezing the juice of half a lemon into a jam jar. Top with twice as much extra virgin olive oil, and add a good pinch of salt and pepper. Put the lid on and give it a good shake, then put it to one side.
  • Once the mushrooms are ready, drizzle some of your jam-jar dressing over the salad (any leftover dressing will keep happily in the fridge for a few days). Serve your beautiful, baked mushrooms and salad in the middle of the table and let everyone dig in.

Nutrition Facts : Calories 362 calories, Fat 26.4 g fat, SaturatedFat 10 g saturated fat, Protein 15.2 g protein, Carbohydrate 17.1 g carbohydrate, Sugar 1.6 g sugar, Sodium 2.51 g salt, Fiber 2 g fibre

BAKED MUSHROOMS WITH GARLIC AND CHEESE



Baked Mushrooms With Garlic and Cheese image

Make and share this Baked Mushrooms With Garlic and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb mushroom, sliced
4 large cloves garlic, sliced
7 tablespoons butter, plus more for the dish
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
French bread, for serving

Steps:

  • Preheat oven to 400°; butter a shallow 1 1/2 quart casserole.
  • Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
  • Dot with the butter and sprinkle with salt and pepper.
  • Bake, uncovered, for 20 minutes, or until bubbly.
  • Sprinkle with cheese.
  • Serve the mushrooms with slices of French bread.

Nutrition Facts : Calories 87.2, Fat 8, SaturatedFat 5, Cholesterol 21.5, Sodium 258.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.7, Protein 2.9

CHEESY CHICKEN MUSHROOM BAKE



Cheesy Chicken Mushroom Bake image

Make and share this Cheesy Chicken Mushroom Bake recipe from Food.com.

Provided by Monica Lynn

Categories     Chicken Breast

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
10 1/2 ounces condensed cream of mushroom soup
2 1/2 ounces sliced mushrooms
1/2 cup milk
4 slices American cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 dash salt
1 dash pepper
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 375°.
  • Place chicken breasts in a shallow baking dish.
  • Cover chicken breasts with cheese slices.
  • In a small bowl, mix together soup, milk, mushrooms, garlic powder, paprika, salt, pepper, and parmesan cheese.
  • Spoon mixture over chicken breasts.
  • Cover dish and cook for 45 minutes.

Nutrition Facts : Calories 395.5, Fat 17.3, SaturatedFat 7.8, Cholesterol 114.5, Sodium 1136.8, Carbohydrate 12.9, Fiber 0.6, Sugar 2.2, Protein 45.7

MAKE-AHEAD CHEESY HAM-MUSHROOM EGG BAKE



Make-Ahead Cheesy Ham-Mushroom Egg Bake image

This is completely prepared and refrigerated overnight which makes it a great weekend brunch casserole :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups shredded cheddar cheese or 2 1/2 cups swiss cheese, divided
1/4 cup butter
1/2 lb fresh sliced mushrooms
1 small chopped yellow onion (or use 6 green onions, chopped)
1 small green bell peppers or 1 small red bell pepper, seeded and chopped
2 cups fully-cooked cubed ham
8 large eggs
1/4 cup all-purpose flour
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/4 teaspoon seasoning salt or 1/4 teaspoon white salt
fresh ground black pepper (to taste)

Steps:

  • Grease a 13 x 9-inch caserole dish.
  • Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
  • In a skillet melt butter over medium-high heat.
  • Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
  • Sprinkle the mixture over the cheese.
  • In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
  • Cover and refrigerate overnight.
  • Remove from fridge 30 minutes before baking.
  • Set oven to 350 degrees F.
  • Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
  • Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
  • Let stand 10 minutes before slicing.

Nutrition Facts : Calories 361.5, Fat 28.7, SaturatedFat 16.5, Cholesterol 283.4, Sodium 353.9, Carbohydrate 8.3, Fiber 0.7, Sugar 1.7, Protein 18.1

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