Kathys Cheesy Onion Stuffed Mushrooms Food

EASY CHEESE STUFFED MUSHROOMS

Steps:

• Heat oven to 375° degrees Fahrenheit.
• Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
• Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
• Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and freshly ground black pepper on top.

CHEESY STUFFED MUSHROOMS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

STUFFED MUSHROOMS

Steps:

• Clean mushrooms.
• Remove stems and insides and chop.
• Melt butter and add onions and chopped mushroom pieces and saute until tender.
• Add breadcrumbs, cheese, Worcestershire sauce and crabmeat (if using).
• Spoon mixture into mushrooms.
• Sprinkle with paprika and parsley.
• Bake at 400 degrees for 20 minutes.
• You can adjust the amounts of bread crumbs, cheese and Worcestershire sauce to your personal preferences.

CHEESE & ONION STUFFED MUSHROOMS

Steps:

• Preheat the broiler.
• Brush the mushrooms with oil, season and place gill side down under the broiler for 5 minutes.
• Meanwhile mix the cheese with the scallions, garlic and parsley. Season well with salt and pepper to taste. Turn the mushrooms over and fill with the cheese mixture. Broil for 5 minutes.
• Serve with a mixed herb salad, cherry tomatoes and crusty bread.

CHEESY STUFFED MUSHROOMS

Steps:

• Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
• Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
• Carefully remove the stems from the mushroom caps and finely chop.
• Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
• White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
• Saute the chopped stems, stirring until golden (about 5-6 minutes).
• Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
• Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
• Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
• Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
• Delicious!