VEGAN STUFFED MUSHROOMS
Vegan stuffed mushrooms make for a deliciously meaty, fully of texture and umami festive appetizer. Can be gluten-free.
Provided by Ania
Categories small plates
Yield makes 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 200° C / 390° F.
- Clean the mushrooms with a damp brush or cloth (do not wash them) and cut out all of the stems and save them for the stuffing.
- Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 minutes, flipping them to the other side halfway through.
- Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. You could also slice the garlic thinly first and crush it on a bread board with the side of a knife. Pound the garlic into a smooth paste and then add approximately 2 tbsp of olive oil to it to create a garlicky oil.
- Meanwhile dice the mushroom stems really finely.
- Heat up 15 ml / 1 tbsp of oil in a medium frying pan, add diced shallots and fry them off gently until almost translucent, stirring often.
- Next add in diced garlic, chopped fresh herbs, nutritional yeast, black pepper and ¼ tsp of salt. Continue frying until the shallots are translucent and garlic is fragrant.
- Next stir in diced mushroom stems. Fry off until the stems are cooked.
- Once mushroom caps are done baking, lower the oven temperature to 170° C / 340° F.
- Mix the baking juices into the miso paste. Mix diluted miso paste into the stuffing mixture before adding in lemon zest and juice.
- Stir in breadcrumbs and pine nuts making sure they are evenly distributed.
- Finally stir 15-30 ml / 1-2 tbsp of olive oil through the mixture. Adjust the seasoning and check that the mixture is moist but not overly soggy.
- Brush the insides of the caps with the garlic oil you made earlier before stuffing them with the mixture.
- Bake the stuffed mushrooms for about 15-20 minutes until the tops are browned.
Nutrition Facts : Calories 29.13 calories, Carbohydrate 3.21 grams, Cholesterol 0 milligrams, Fat 1.53 grams, Fiber 0.79 grams, Protein 1 grams, SaturatedFat 0.24 grams, Sodium 71.39 milligrams, Sugar 0.69 grams, TransFat 0 grams, UnsaturatedFat 1.29 grams
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
CHESTNUT STUFFED MUSHROOMS
Sweet baked onions filled with a moist stuffing and tasty gravy. From Rose Elliott's vegetarian supercook. Makes a great starter
Provided by PinkCherryBlossom
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 200°C.
- Cut the onions in half horizontally making sure the root is at the bottom. Trim the root and top to make the onions stand up.
- Using a sharp knife remove the centre parts from the onions leaving 3 good layers to make an onion "cup".
- Place the onions in a casserole dish and brush with olive oil.
- In a pan heat the tbsp olive oil and the butter and fry the celery, garlic and the cuttings from the onion centres. Cover the pan and cook for 15 minutes so soft but not browned.
- Add the chestnuts to the onion mixture breaking them up slightly. Add thyme and polenta and stir together.
- Place the onion mixture into the cups, packing them well. Bake for 30 minutes until the cups are tender (this may vary depending on the size of onion used) If the stuffing seems to be drying cover with foil.
- While the onions are cooking make the gravy. Place the mushrooms in a saucepan with the stock and bring to the boil. Remove from heat and leave to soak for 15 minutes. After 15 minutes remove and chop the mushrooms.
- Fry the onion in the olive oil for 10 minutes until golden. Add the mushrooms and garlic and fry for a further 2 minutes.
- Add flour and mix well. Add the soy and the stock and cook until thickened.
- You can either puree the gravy or leave chunky.
- Simmer the gravy for 10 minutes and serve poured over the baked onions.
Nutrition Facts : Calories 459.3, Fat 10.8, SaturatedFat 2.6, Cholesterol 5.3, Sodium 365.2, Carbohydrate 85.8, Fiber 3.5, Sugar 8.1, Protein 5.6
CHESTNUT AND WILD MUSHROOM STUFFING
Provided by Traci Des Jardins
Categories Mushroom Side Thanksgiving Dinner Stuffing/Dressing Fall Winter Chestnut Sugar Conscious Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
- Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
- On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
- In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
- Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
- In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.
STUFFED MUSHROOMS
Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner
Provided by Member recipe by pigwidgeon
Categories Dinner, Lunch, Starter, Supper
Time 45m
Yield Serves 2 (makes 4-6)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium
ULTIMATE STUFFED MUSHROOMS
Generate some excitement the next time you host with our Ultimate Stuffed Mushrooms recipe. What makes Ultimate Stuffed Mushrooms so superlative? We'll let the crushed buttery crackers, Parmesan cheese, onions, red pepper and Italian seasoning in our Ultimate Stuffed Mushrooms answer that question.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 20 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TINA'S MUSHROOM AND WATER CHESTNUT STUFFING
I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.
Provided by peloquinswife
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
- Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
- Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g
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