Ellies Stuffed Mushrooms Food

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
• Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
• Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
• Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

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.

STUFFED MUSHROOMS

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.

STUFFED MUSHROOMS

Steps:

• Rinse and clean mushrooms, removing the stems. Chop stems and set aside.
• Saute mushroom caps in 2 T of oil for 1-2 minutes until slightly softened. Blot mushrooms on paper towels and remove excess oil from pan.
• Saute mushroom stems in garlic and butter for 1-2 minutes until slightly softened.
• Add chicken stock and bring to a boil.
• Place stuffing mix in a mixing bowl and add chicken stock mixture.
• Add parsley and toss gently.
• Arrange mushroom caps stem side up in a shallow pan. Fill mushrooms with stuffing mix.
• Place in a preheated 350 degree oven for 10-15 minutes or until golden brown.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Line a small baking sheet with foil.
• Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
• In a small skillet, brown Italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
• Add water and tomato paste and stir until blended.
• Simmer over low heat until mixture thickens and is fairly dry.
• Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
• Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
• Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Wash mushrooms.
• Remove stems and chop.
• Brown sausage, stems and onions.
• Drain well.
• Mix sausage mixture ans stuffing with enough mayonnasie to hold together.
• Place caps in baking dish, fill with sausage mixture.
• Cover and chill.
• These can be mae a day ahead.
• At serving time, preheat oven to 450.
• Bake 10 minutes.
• Note: To accompany steak, use 8 very large mushrooms.
• Bake 15 minutes.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Cut stems from mushrooms and set aside.
• Dip mushroom caps in melted butter and then sprinkle them with lemon juice. Set aside while making stuffing.
• Chop reserved mushroom stems very fine.
• Heat a small skillet over medium heat, pour in the remaining 1/4 cup melted butter.
• Saute chopped mushroom stems, parsley and onion together until limp (3-5 minutes).
• In a small bowl combine grated cheese, salt, pepper, 1/2 cup bread crumbs and sherry. Stir in sauted vegetables and toss to combine.
• Shake lemon juice from mushroom caps.
• Fill each mushroom cap with stuffing and then sprinkle with remaining 1/4 cup bread crumbs. Dot with butter and bake for 15-20 minutes or until done and browned.
• Serve hot.