Mushrooms With Melted Cheese Food

ITALIAN STYLE BAKED CHEESY MUSHROOMS

Steps:

• What's brilliant about this dish is that it's a kind of woodland dinner, made from a bunch of wild mushrooms and weeds from the wood. Serve it as a nice autumn supper with a lovely glass of Chianti, or as a starter for a dinner party.
• Don't worry if you can't get hold of wild mushrooms - this works just as well with chestnut or field varieties. You can find scamorza, a delicious smoked mozzarella, at Italian delis and most supermarkets, but a good-quality buffalo mozzarella works just as well.
• Preheat the oven to 180ºC/350ºF/gas 4. Heat a griddle pan and toast the ciabatta slices until they have lovely dark griddle marks. Tear up the toasted bread into chunks or, if using carta di musica, break up into pieces and toss with a drizzle of olive oil and a good pinch of salt and pepper. Get yourself a medium-sized earthenware dish, drizzle it with a little olive oil then add the seasoned, toasted bread.
• In the same bowl you used for the bread, add the sliced garlic, chopped bacon and thyme leaves, then tear over the mushrooms, leaving any little ones whole. Crumble in the dried chilli, then use your hands to toss everything together and get all those wonderful flavours going.
• Sprinkle this mixture fairly evenly on top of the bread, then tear over big pieces of the scamorza. Give the whole lot one final drizzle of olive oil, and put it in the oven to bake for about 30 minutes, until the mushrooms are beginning to crisp up and the cheese is melted, bubbling and starting to brown.
• While that bakes, wash and dry the salad leaves, and make a simple dressing by squeezing the juice of half a lemon into a jam jar. Top with twice as much extra virgin olive oil, and add a good pinch of salt and pepper. Put the lid on and give it a good shake, then put it to one side.
• Once the mushrooms are ready, drizzle some of your jam-jar dressing over the salad (any leftover dressing will keep happily in the fridge for a few days). Serve your beautiful, baked mushrooms and salad in the middle of the table and let everyone dig in.

GARLIC MUSHROOM GRILLED CHEESE

Steps:

• Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
• Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
• To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
• Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
• Remove from the pan, slice and serve.

SLICED MUSHROOMS WITH MELTED FONTINA

Steps:

• Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.

CHEEZY MUSHROOM MELT

Steps:

• Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
• For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
• For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
• For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
• For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

SAUTEED MUSHROOMS WITH MELTED STILTON

Steps:

• Preheat oven to 425°F.
• Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
• In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
• Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
• Serve mushrooms with bread for sopping up sauce.

CHEESE & GARLIC-FILLED MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
• Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
• Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

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.

MUSHROOMS WITH MELTED CHEESE (HONGOS CON QUESO)

Steps:

• Preheat oven to 375°.
• In a medium skillet, heat the oil over medium heat, and cook the onion until softened, 3-4 minutes.
• Add in the mushrooms, epazote, salt, and pepper; cook, stirring, until all the moisture has evaporated, 3-4 minutes.
• Grease a shallow ovenproof earthenware plate or gratin dish, then transfer the mushrooms to the plate.
• Spread the cheese on top and bake until the cheese is melted and bubbly, about 6-8 minutes.
• Serve at once with the chips.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

CHEESY AUTUMN MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.