Creamy Mushroom Stuffing Egg Bake Food

EASY STUFFING-EGG BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
• Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.

CHEESY MUSHROOM STUFFING

Steps:

• Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
• Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
• Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

SERIOUSLY GOOD MUSHROOM STUFFING

Steps:

• Heat the oven to 350 degrees Fahrenheit (176° C).
• Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
• While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
• Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
• Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
• Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
• Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

MUSHROOM STUFFING

Steps:

• Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
• Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
• In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
• Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

OVEN-BAKED MUSHROOM STUFFING

Steps:

• Set oven to 350 degrees F.
• Butter a 13x9 baking dish.
• In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
• Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
• Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
• Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
• Combine eggs and broth; add to stuffing mixture and mix well.
• Spread into prepared baking dish, (dish will be full).
• Dot with melted butter.
• Cover and bake for 30 minutes.
• Uncover and bake 10 minutes longer, or until lightly browned.

CHEESY MUSHROOM STUFFING EGG BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally.
• Whisk eggs, milk and mayo in large bowl with whisk until blended. Add stuffing mix; stir just until moistened. Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
• Bake 35 min. Top with cheese; bake 15 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

CREAM OF MUSHROOM, CHICKEN & STUFFING

Steps:

• Preheat oven to 350°F. Cook stuffing as directed on box. Put stuffing in small baking pan. Put chicken on top of stuffing.
• Mix cream of mushroom soup, milk, and mushroom in separate dish. Pour soup mix on top of chicken and stuffing.
• Bake 1 hour or until chicken is cooked all the way through.

MUSHROOM AND EGG CASSEROLE

Steps:

• Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
• In a large bowl, beat together the eggs, milk, and pepper.
• Stir in cheese and the mushroom mixture and bacon.
• Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
• Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
• Let stand 5-10 minutes before cutting.
• Serve warm.