STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
MUSHROOM & ONION CRESCENTS
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I've had to get sneaky now when I make them. -Carrie Pommier, Farmington, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 rolls.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley., Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops., Bake 10-12 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 174 calories, Fat 11g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
MUSHROOM CASSEROLE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
MUSHROOM CROISSANTS
I don't remember where I got this recipe, but it is absolutely wonderful. I've made it for my coworkers and they love it. They always ask me to make more. This is best served warm even though it can be reheated.
Provided by Sugar Rush
Categories Vegetable
Time 24m
Yield 8 Crescents, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a large skillet, saute onion in butter until tender. Remove from heat.
- Add pepper, garlic powder and mushrooms. Mix well.
- Gently fold in sour cream until mushrooms are evenly coated.
- Separate crescent dough into 16 triangles.
- To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal.
- Spoon 1/4 cup mushroom mixture evenly over large triangle.
- Beginning at the shortest side of the triangles, roll loosely to opposite point.
- Place rolls, point side down, on ungreased cookie sheet.
- Curve edges to create crescent shape.
- Bake in the oven for 14-18 minutes or until golden brown.
- Yummy!
Nutrition Facts : Calories 223.7, Fat 8.1, SaturatedFat 3.7, Cholesterol 39.1, Sodium 334.8, Carbohydrate 31.4, Fiber 2.5, Sugar 3.2, Protein 6.5
MUSHROOM-STUFFED CROISSANT CASSEROLE
Make and share this Mushroom-Stuffed Croissant Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9-inch square casserole.
- Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
- Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
- Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
- Remove from the heat.
- Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
- Top with the mushroom mixture.
- Top with the cheeses, then pour the remaining liquid over the top.
- Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 350°.
- Bake the casserole for 35-40 minutes, or until set.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 590.6, Fat 37.5, SaturatedFat 21, Cholesterol 292.8, Sodium 649.7, Carbohydrate 33.2, Fiber 2, Sugar 8.2, Protein 30.1
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