Italian Style Baked Cheesy Mushrooms Food

ITALIAN STYLE BAKED CHEESY MUSHROOMS

Steps:

• What's brilliant about this dish is that it's a kind of woodland dinner, made from a bunch of wild mushrooms and weeds from the wood. Serve it as a nice autumn supper with a lovely glass of Chianti, or as a starter for a dinner party.
• Don't worry if you can't get hold of wild mushrooms - this works just as well with chestnut or field varieties. You can find scamorza, a delicious smoked mozzarella, at Italian delis and most supermarkets, but a good-quality buffalo mozzarella works just as well.
• Preheat the oven to 180ºC/350ºF/gas 4. Heat a griddle pan and toast the ciabatta slices until they have lovely dark griddle marks. Tear up the toasted bread into chunks or, if using carta di musica, break up into pieces and toss with a drizzle of olive oil and a good pinch of salt and pepper. Get yourself a medium-sized earthenware dish, drizzle it with a little olive oil then add the seasoned, toasted bread.
• In the same bowl you used for the bread, add the sliced garlic, chopped bacon and thyme leaves, then tear over the mushrooms, leaving any little ones whole. Crumble in the dried chilli, then use your hands to toss everything together and get all those wonderful flavours going.
• Sprinkle this mixture fairly evenly on top of the bread, then tear over big pieces of the scamorza. Give the whole lot one final drizzle of olive oil, and put it in the oven to bake for about 30 minutes, until the mushrooms are beginning to crisp up and the cheese is melted, bubbling and starting to brown.
• While that bakes, wash and dry the salad leaves, and make a simple dressing by squeezing the juice of half a lemon into a jam jar. Top with twice as much extra virgin olive oil, and add a good pinch of salt and pepper. Put the lid on and give it a good shake, then put it to one side.
• Once the mushrooms are ready, drizzle some of your jam-jar dressing over the salad (any leftover dressing will keep happily in the fridge for a few days). Serve your beautiful, baked mushrooms and salad in the middle of the table and let everyone dig in.

CHEESY LOADED MUSHROOMS

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
• Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
• Bake 18 to 20 min. or until golden brown.

CHEESY ITALIAN STUFFED MUSHROOMS

Steps:

• Remove and finely chop the stems from the mushrooms. Saute the stems, onions and garlic in just a bit of oil till barely soft, about 1 minute
• In a medium bowl, combine sauteed onion-mushroom stem mixture, bread crumbs, mozzarella cheese, olives, tomatoes, artichokes, mayonnaise and oregano; mix well.
• Brush olive oil on outside of mushroom caps. Place in a shallow baking pan. Spoon filling evenly into caps, mounding as necessary and sprinkle parmesan on top. Bake at 425 for 15 - 20 minutes or until filling is bubbly and tops are browned.
• If you want a softer mushroom consistency, bake the mushrooms about 5 min before stuffing.
• Will make 4 main course or 8 appetizer servings.

BAKED CHEESY MOSTACCIOLI

Steps:

• Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain., Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend., Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

ITALIAN MUSHROOMS

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

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.