Lazy Stuffed Mushrooms Food
LAZY STUFFED MUSHROOMS
This was something I put together while trying to come up with a different way to use mushrooms. I know there are scads of stuffed mushroom recipes on the Web, but I wanted to fly without a recipe and see how it went. The result, in my opinion, was fabulous, and surprisingly simple too. We served our mushrooms with a Caesar salad and some crusty sourdough bread, but the options are endless. Have fun with them!
Provided by queenofeats
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Remove the stems from the mushrooms. Place them into a food processor and process until finely minced.
- In a small bowl, mix the minced mushroom stems with the breadcrumbs, Parmesan, rosemary, garlic and onion flakes. Set aside for 5-10 minutes to allow the flavors to blend. 20 minutes is better if you have extra time, but it isn't necessary for the recipe to work.
- Brush a baking sheet with olive oil, then place the mushroom caps onto the baking sheet, stem-side up.
- Add cream cheese to each cap, adjusting the amount as needed depending on how large the caps are.
- Sprinkle the mushroom stem mixture over the top of each mushroom, using a spoon to press it lightly into the cream cheese. This will help it stick.
- Drizzle a little extra olive oil over the tops of the mushrooms. This will aid in browning.
- Bake for 10 minutes or until the tops are golden brown and the cheese is heated through.
Nutrition Facts : Calories 292.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 32.5, Sodium 513.9, Carbohydrate 30, Fiber 3.8, Sugar 6.2, Protein 18.6
STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
- Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
- Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
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- Preheat oven to 350 degrees. Coat a 2-qt casserole dish with a small amount of melted butter and set the remainder aside. Combine the breadcrumbs and Italian seasoning in a medium bowl. Pour about half of the breadcrumbs into the bottom of the dish, spreading into an even layer.
- Evenly layer about ⅓ of the mushrooms on top of the breadcrumbs. Drizzle with about 2 Tbsp of melted butter then very lightly season with garlic powder, salt and pepper. Just a light dusting will do—there is a bit of salt in the Parmesan cheese.
- Sprinkle remaining breadcrumbs over mushrooms then layer ⅓ of the spinach followed by a third of the Parmesan cheese. Distribute ⅓ of the cream cheese by dotting small amounts evenly across the top.
- Repeat the process twice more by adding the next layer of mushrooms and pressing firmly to compress. Drizzle with butter then season lightly with salt, pepper and garlic powder. Evenly distribute spinach, Parmesan cheese and cream cheese until all ingredients are used. Press the ingredients down firmly into the dish to compact them. Don’t worry if it comes up slightly higher than the top of the dish; it will cook down in the oven.
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- Preheat oven to 350 degrees. Coat a 2-qt casserole dish with a small amount of melted butter and set the remainder aside. Pour about half of the breadcrumbs into the bottom of the dish spreading into an even layer.
- Evenly layer about 1/3 of the mushrooms on top of the breadcrumbs. Drizzle with about 2 Tbsp of melted butter then very lightly season with garlic powder, salt and pepper. Just a light dusting will do—there is a bit of salt in the breadcrumbs and Parmesan cheese.
- Sprinkle remaining breadcrumbs over mushrooms then layer 1/3 of the spinach followed by a 1/3 of the Parmesan cheese. Distribute 1/3 of the cream cheese by dotting small amounts evenly across the top.
- Repeat the process twice more by adding the next layer of mushrooms and pressing firmly to compress. Drizzle with butter then season lightly with salt, pepper and garlic powder. Evenly distribute spinach, Parmesan cheese and cream cheese until all ingredients are used. Press the ingredients down firmly into the dish to compact them. Don’t worry if it comes up slightly higher than the top of the dish, it will cook down in the oven.
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