Meat Filled 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.

BEEF STUFFED MUSHROOMS

Steps:

• Soak porcini mushroom in warm water.
• Preheat oven to 200°C.
• Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
• Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
• Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
• Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
• Remove the mushrooms from the oven, and keep warm.
• Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
• Pour sauce over mushrooms and serve with a salad of choice for a complete meal.

ANDIE'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
• In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
• Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
• Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

MEAT-FILLED MUSHROOMS

Steps:

• In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl. Mix well. Lightly dust the mushroom caps with cornstarch. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap. Heat a large non-stick frying pan over medium heat. Add oil, swirling to coat surface. Pan-fry filled mushrooms, meat-side down, until browned. Add braising sauce. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover, and continue to cook until sauce is slightly thickened.

STUFFED MUSHROOMS IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
• In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
• Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
• Bake for 20 to 25 minutes in the preheated oven.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

MEATLESS STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°.
• Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
• Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
• Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
• In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
• In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
• Stir in oil, corn meal, basil, parmesan cheese and salt.
• Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
• Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
• After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
• Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
• Bake at 350° for 20-25 minutes.