Italian Vegetarian Stuffed Mushrooms Food

ITALIAN VEGETARIAN STUFFED MUSHROOMS

Steps:

• Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
• Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
• Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.
• Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
• In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.
• Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
• Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
• Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
• Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
• Serve hot or warm.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350F/180°C.
• Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
• Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
• Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
• With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
• Bake 15-20 minutes until golden and hot.
• Serve warm or at room temperature.

ITALIAN STUFFED MUSHROOMS

Steps:

• Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
• Set aside.
• Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
• Stuff caps with bread crumb mixture, setting in a greased baking dish.
• Drizzle remaining pan oil over the stuffed caps.
• Season with salt.
• Bake at 400 degrees until bubbly.

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

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.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.