Easy Philadelphia Stuffed Mushrooms Food

PHILLY STUFFED MUSHROOMS

Steps:

• Heat oven to 350ºF.
• Clean mushrooms. Remove and discard stems.
• Mix cream cheese, Italian dressing mix, mayonnaise, onion and Parmesan cheese; set aside.
• Put stuffing mix in separate bowl.
• Stuff mushrooms with the cream cheese mixture.
• Press cream cheese side of mushrooms into the stuffing mix until well coated.
• Place mushrooms, cream cheese sides up, on a baking pan, then drizzle with the melted butter.
• Bake for 30 min. Sprinkle with parsley and red pepper. Enjoy!

PHILLY STUFFED MUSHROOMS BY KRAFT

Steps:

• PREHEAT oven to 350ºF.
• CLEAN mushrooms and remove stems; set aside.
• MIX cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside.
• PUT stuffing mix in separate bowl.
• STUFF mushrooms with the cream cheese mixture.
• PRESS cream cheese side of mushrooms into the stuffing mix until well coated.
• PLACE mushrooms. cream cheese sides up, on a baking pan, then drizzle with the melted butter.
• BAKE for 30 minute Enjoy!

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

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.

EASY TWO INGREDIENT STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• With a knife or a spoon fill the mushrooms with the cheese spread.
• Place the mushrooms in an oven safe dish and bake for 10-20 minutes or until mushrooms are tender and cheese is heated through.
• Enjoy!
• Note: you can use any kind of cheese spread that you find in the fancy cheese section of your grocery store, but my personal favorite is the garlic and herb kind. Also the number of mushrooms that will work in this recipe is very subjective as it depends on the size of mushrooms that you use, as well as how much you stuff them. I can get 12 medium-large mushrooms over stuffed with one full container.

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.