Four Cheese Stuffed Mushrooms Food

FOUR-CHEESE STUFFED-SILLY MUSHROOMS

Steps:

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
• Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 to 14 minutes. Leave oven on.
• Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and cook and stir until wilted, about 2 more minutes. Remove from heat and pat dry.
• In a medium bowl, thoroughly mix ricotta cheese, cream cheese, mozzarella cheese, nutmeg, and salt. Stir in contents of the skillet.
• Pat mushroom caps dry. Evenly distribute veggie-cheese mixture among the caps.
• In a small bowl, mix Parm-style topping with garlic powder. Sprinkle over stuffed mushrooms.
• Bake until topping begins to brown, 8 to 10 minutes. Enjoy!

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

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.

STUFFED MUSHROOMS IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
• In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
• Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
• Bake for 20 to 25 minutes in the preheated oven.

CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

FOUR CHEESE STUFFED MUSHROOMS

Steps:

• Remove the stems from the mushrooms.
• Mince them and set aside.
• Heat the oil in a skillet.
• Add the onions, garlic and minced mushroom stems.
• Cook until soft (about 5 minutes over medium heat).
• Add the basil and wine.
• Simmer until almost dry (about 7 minutes).
• Cool slightly.
• Blend in the cheese.
• Preheat the oven to 350.
• Place the mushroom caps in a lightly greased baking pan.
• Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
• Serve warm.

FOUR-CHEESE STUFFED-SILLY MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Gently remove the stems from the mushrooms and set both the caps and the stems aside.
• Lightly spray a large baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded sides down. Bake in the oven for 12 to 14 minutes. (Afterward, do not turn the oven off.)
• Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add onion, chopped mushroom stems, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.
• Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
• In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add the cooked veggie mixture, and stir until blended.
• Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top, too!
• In a small bowl, mix Parm-style topping with garlic powder. Sprinkle the stuffed mushrooms with this mixture.
• Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!!!

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

HEALTHY CHEESE STUFFED MUSHROOMS

Steps:

• In a small bowl, combine the cheese, egg, bread crumbs, 1 tablespoon butter, garlic and salt; set aside. Remove stems from mushrooms. Place mushroom caps, hollow side down, on a baking sheet coated with cooking spray. Brush with remaining butter., Broil 4 in. from the heat for 4-5 minutes or just until tender. Turn over; stuff with cheese mixture. Broil 2-3 minutes longer or until lightly browned and heated through.

CHEESE STUFFED MUSHROOMS

Steps:

• Wash and de-stem mushrooms.
• Mix parmesan and herb cheese together.
• Stuff cheese in mushrooms.
• Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
• Bake on 450 degrees for 15 minutes.

CHEESE-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems and chop finely.
• In a small pan, cook stems, green onions,garlic and butter over medium heat til tender, about 5 minutes.
• Remove from heat and add all remaining Ingredients except caps.
• Fill caps with mixture, place in baking dish.
• Bake 350°F for 15 minutes.

STUFFED MUSHROOMS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
• In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
• Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS

Steps:

• Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!