Mushroom Stuffed Onions Food

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

FRENCH ONION DIP-STUFFED MUSHROOMS

Steps:

• Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
• Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
• Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.

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.

SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS

Steps:

• Divide stuffing into three bowls.
• In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
• Sauté a cup of minced onion in butter or cooking spray.
• Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
• Preheat oven to 350°F.
• Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
• Add 1 (8-ounce) package cream cheese, softened.
• Mix well and stuff pepper halves.
• Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
• Stuffed Onions: Brush onions with olive oil.
• Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
• Top onion slices with a mound of stuffing and place on a baking sheet.
• Drizzle a bit of butter on top and sprinkle w/ grated cheese.
• Bake 20-25 minutes.
• Stuffed mushrooms: Remove stems from mushrooms.
• Chop stems fine.
• Coat mushroom caps with oil and set aside.
• Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
• Stuff caps with mixture.
• Place mushrooms on baking sheet.
• Drizzle tops with a bit of butter and a sprinkle of grated cheese.
• Bake 20-25 minutes.

GREEN ONION & DILL STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; chop stems.
• Cook stems and onions in butter or margarine till tender but not brown.
• Add bread crumbs, dill, salt and worcestershire.
• Fill mushrooms crowns with onion mixture; place on baking sheet.
• Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).

CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• Heat oven to 400 degrees.
• Spread bread cubes in single layer on a large baking sheet.
• Bake, stirring occasionally about 10 minutes or until golden brown.
• Transfer to a large bowl.
• In a large, heavy frying pan, melt the butter over medium high heat.
• When hot, add onions and cook, stirring occasionally until golden brown.
• About 20 minute.
• Reduce heat to medium and add the mushrooms and celery.
• Cook and stir until tender, about 8 minutes.
• Add this mixture to the bread cubes along with the parsley and tarragon.
• Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
• Add hot stock to the bread mixture and season to taste with salt and pepper.
• Mix in the eggs.
• Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
• Cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and bake until top is golden brown, about 30 minutes longer.
• I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.