Gnarly Oven Baked Mushrooms Food

BAKED MUSHROOMS WITH GARLIC AND CHEESE

Steps:

• Preheat oven to 400°; butter a shallow 1 1/2 quart casserole.
• Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
• Dot with the butter and sprinkle with salt and pepper.
• Bake, uncovered, for 20 minutes, or until bubbly.
• Sprinkle with cheese.
• Serve the mushrooms with slices of French bread.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

GNARLY OVEN-BAKED MUSHROOMS

Steps:

• Preheat the oven to 220°C/425°F/gas 7.
• Peel 8 portobello mushrooms and place cap-side up in a 25cm x 35cm sturdy roasting tray.
• Drizzle over 1 tablespoon of olive oil and season with sea salt and black pepper, then bake for 20 minutes, or until golden.
• Meanwhile, finely grate the zest of ½ a lemon into a large bowl, add 300g of wholewheat couscous, 1 sprig of fresh mint and a pinch of pepper. Pour in just enough boiling kettle water to cover, pop a plate on top and leave to fluff up.
• Peel and finely slice 2 cloves of garlic, then pick and finely chop the leaves from 3 sprigs of fresh rosemary.
• When the time's up, remove the tray from the oven and transfer the mushrooms to a plate.
• Place the roasting tray on the hob over a medium-high heat with 1 tablespoon of olive oil, add the garlic and rosemary and cook for 1 minute, then stir in the 2 tablespoons of baby capers and 2 x 400g tins of cherry tomatoes. Cook for 5 minutes, or until slightly thickened and reduced, stirring occasionally.
• Arrange the mushrooms snugly in the sauce, tear over 80g of halloumi and scatter over 40g of shelled unsalted pistachios, then return to the oven at 200°C/400°F/gas 6 for 15 minutes, or until gnarly at the edges.
• Fork up the couscous, squeeze over the juice from the zested lemon and toss together, discarding the mint. Season to taste.
• Serve the mushrooms and sauce on top of the couscous, then pick and tear over the remaining 2 sprigs of fresh mint.

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.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
• Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
• Roast in the preheated oven for 10 to 12 minutes.

BAKED GARLIC MUSHROOMS

Steps:

• Preheat oven to 200.C.
• Place all ingredients into a baking dish and bake for 15-20 mins or until mushrooms are tender & juicy.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

BAKED MUSHROOMS

Steps:

• Place mushrooms, whole or sliced in a baking dish.
• Pour olive oil over mushrooms.
• Sprinkle on salt, pepper and garlic power.
• Bake at 400 for 15 minutes
• Nothing is measured, just use the amount of olive oil and seasoning that works for you.

ALL-IN-ONE-BAKED MUSHROOMS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
• Drizzle with the remaining oil and seasoning. Bake for 15 mins until soft, then remove from the oven.
• Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 mins until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips.

BAKED CRISP-COATED MUSHROOMS

Steps:

• Heat oven to 450 degrees F.
• Line a jelly roll pan with foil.
• In small bowl, combine egg, onion and hot pepper sauce; blend well.
• Place flour in plastic bag.
• Place crushed cracker crumbs in shallow pan.
• Place mushrooms in bag with flour; shake to coat.
• For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
• Dip or roll in crumbs.
• Place on foil-lined pan.
• Spray lightly with oil.
• Bake for 8-12 minutes or unti hot and crisp.
• To re-heat: Allow mushroom to thaw; bake as directed.
• Note: Can substitute broccoli florets for mushrooms.