Garlic Herb Cheese Stuffed Mushrooms Food

VEGETARIAN GARLIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Break the stalks off the mushrooms, being careful to keep the caps in one piece.
• Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
• Finely chop the stalks.
• Heat 1 tbsp olive oil in a fry pan over medium high heat.
• Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
• Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
• Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
• Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
• Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
• Serve warm or at room temperature.

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

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.

STUFFED GARLIC MUSHROOMS RECIPE

Steps:

• PREHEAT oven to 350 degrees and line cookie sheet with foil
• POUR stuffing mix into a large bowl
• ADD hot water and stir just until moist
• STIR in cream cheese, 1/2 cup shredded cheese and garlic until well combined
• REMOVE stems from mushrooms and clean with a damp paper towel
• FILL mushroom caps with 1-2 tablespoons of stuffing mixture
• PLACE mushrooms on prepare cookie sheet
• ADD additional shredded cheese to top of mushrooms
• BAKE for 20 minutes or until golden and the cheese is melted
• SERVE immediately, store leftovers in refrigerator

STUFFED MUSHROOM CAPS

Steps:

• Preheat the oven to 425 degrees F.
• If the mushrooms need cleaning, wipe any outside dirt off using a damp paper towel.
• Remove the stems from the mushrooms, then toss the mushroom caps with olive oil, salt and pepper.
• In a large bowl, stir to combine the cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, and smoked paprika.
• Stuff the filling evenly into all of the mushrooms.
• Bake the stuffed mushrooms on a sheet pan for about 20-25 minutes, until the mushrooms have shrunk down a bit and the stuffing is golden on top.
• Enjoy promptly, as the mushrooms will shrivel as they sit.

GARLIC, BACON, CHEESE STUFFED MUSHROOMS

Steps:

• Crisp fry the bacon, drain well.
• Drain bacon grease leaving a film of grease.
• Remove stems from mushrooms& chop.
• Clean& finely chop the garlic.
• Place the mushrooms top side down and brown the caps apprx 2 minutes, flip and brown the edges 1 minute.
• Place the mushrooms in an escargot dish or on an oven proof tray.
• Brown the garlic& stem bits.
• Evenly distribute the bacon/ garlic/mushroom bits between the caps.
• If using hot sauce put in a drop or two.
• Place apprx a tsp of butter on top and then a portion of cheese.
• Broil until the cheese has melted and they are heated through apprx 10 minutes.

GARLIC AND HERB STUFFED MUSHROOMS WITH PROSCIUTTO

Steps:

• Heat oil in a pan, season mushrooms to taste.
• Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly.
• Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives.
• Serve immediately.

ALOUETTE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375º F.
• Place mushroom caps hollow side up on baking sheet. Fill each cap with 1 teaspoons Alouette Garlic & Herbs Spreadable Cheese and sprinkle with seasoned bread crumbs.
• Bake 12-15 minutes. Garnish and serve.