Hot Stuffed Cremini Mushrooms Food

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 CREMINI MUSHROOMS

Steps:

• Preheat oven to 400 degrees F, and prepare a baking sheet by lining with parchment paper - set aside.
• Wash and thoroughly dry your cremini mushrooms, then spread out on the parchment lined baking sheet and sprinkle with salt & pepper.
• Combine the jalapeno, onion, garlic, 1/4 C. cornmeal, 1/4 C. butter, and optional kielbasa in your food processor, along with 1/2 of the cremini stems.
• Pulse a few times, until the ingredients are combined - not too much so that they puree. Two or three pulses should be sufficient.
• Stuff the cremini caps with your butter mixture. Sprinkle 1/4 C. parmesan cheese over the stuffed mushroom caps, then sprinkle with remaining 2 Tbsp cornmeal.
• Bake at 400 degrees F. for 15-20 minutes, or until mushrooms have given up their juices.
• If needed, broil for a minute or two to crisp up - as needed.

AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)

Steps:

• STUFFING: Preheat oven to 400 degrees.
• Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
• Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
• Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
• MUSHROOMS: Preheat oven to 400 degrees.
• Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
• Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
• Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

SAUTEED CRIMINI MUSHROOMS

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

PESTO-STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 350°F
• Heat oil in nonstick pan over medium heat.
• Add mushroom stems, and cook 5 minutes, stirring often.
• Break sausage into small pieces, add to skillet and brown 10 minutes, stirring often.
• Transfer mixture to food processor and coarsely chop. Add breadcrumbs and pesto and pulse until just combined. Season with salt and pepper.
• Stuff mushrooms, slightly rounding tops.
• Arrange on an ungreased baking dish.
• Add 1/2 cup water to the dish, tightly cover with foil, and bake 10 minutes. Remove foil and bake 10 minutes more until browned.

SAUSAGE STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400f degrees.
• Remove stems from mushrooms and finely chop stems.
• Mix 2 tablespoons bread crumbs and parmesan in small bowl.
• Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
• Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
• Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
• Stir in remaining bread crumbs and black pepper.
• Remove from heat.
• Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
• Sprinkle with Parmesan mixture.
• Bake until heated through, about 9 minutes.