Mushrooms Stuffed With Smoked Cheddar Food

CHEDDAR STUFFED MUSHROOMS

Steps:

• Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
• In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
• Spoon crumb mixture into mushroom caps.
• Arrange mushrooms in a 15x10x1-inch baking pan.
• Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

CHEDDAR-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350° F.
• Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
• Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
• Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

CHEDDAR-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
• In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.

MUSHROOM CAPS STUFFED WITH SMOKED SALMON

Steps:

• Clean mushrooms by wiping (do not wash.).
• Take stems out of mushrooms and save for another purpose.
• Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
• Brush insides and outsides of mushrooms with olive oil.
• Stuff mushrooms with cream cheese mixture, mounding it up a little.
• Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
• Bake at 375 degrees for 15 to 20 minutes.
• The bread crumbs should be golden brown.
• Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

BACON CHEDDAR STUFFED MUSHROOMS

Steps:

• De-stem mushrooms and reserve stems.
• Lightly coat mushroom caps with olive oil and place in a small cooking sheet top down.
• Preheat oven to 425.
• in a saute pan over low-medium heat, saute mushrooms and basil until lightly brown. Add chopped cherry tomatoes and all but 3 Tbsp of bacon. Turn off heat and stir until well mixed.
• Place mix inside the cap of each mushroom trying not to over fill.
• Bake for 20 minutes. Then remove and top each with an equal portion of cheese. Set oven to High Broil and return mushrooms to heat watching closely. When cheese becomes slightly brown, remove from oven and top with remaining bacon.
• Allow to cool and Serve.

MUSHROOMS STUFFED WITH SMOKED CHEDDAR

Steps:

• Preheat Oven to 400.
• Heat a small nonstick skillet over medium high heat. Coat pan with cooking spray. Add minced shallots and minced garlic; saute 2 minutes or until tender. Place shallot mixture in a medium bowl.
• Remove stems from mushrooms; chop stems. Add Chopped mushroom stems, breadcrumbs, chopped parsley, salt, freshly ground black pepper, and smoked cheddar cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 tsp water; stir well to combine.
• Spoon about 1 tsp filling into each mushroom cap. Arrange mushrooms, filling side up, on a baking sheet. Bake at 400 for 20 minutes or until filling begins to brown and cheese melts. Serve warm.