My Favorite Stuffed Mushrooms Food

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

STUFFED MUSHROOMS

Steps:

• In a bowl mix together the cheese, bacon, and mayo.
• Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
• Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
• Serve warm and ENJOY!

BAKED STUFFED MUSHROOMS RECIPE

Steps:

• Preheat oven to 350 degrees
• Clean the mushrooms with a damp paper towel.
• Chop the mushroom stems, dice the onions and celery. In a large skillet over medium heat add the olive oil. When hot add the chopped mushroom stems, onions, celery. Season with salt, pepper and red pepper flakes. Sauté for about 4 minutes until the vegetables just start to soften.
• Add the garlic & saute until it becomes fragrant about 30 seconds, remove from heat. Allow to cool.
• Combine pork, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs and egg. Mix by hand until just combined.
• Stuff mushrooms and set in an oven proof dish or baking sheet. Top each mushroom with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes.
• Remove from the oven. Set temperature to broil and insert under the broiler. Broil until the tops turns golden brown - about 4-5 minutes depending upon your oven.
• Optional - garnish with fresh parsley. Serve and enjoy!

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}

Steps:

• Preheat oven to 375 degrees F.
• Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
• Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
• Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
• Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

AIR FRYER MUSHROMS (KETO + LOW CARB)

Steps:

• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Preheat the air fryer to 400 degrees for 3 minutes. Reduce the heat in your air fryer to 375 and cook for 6-8 minutes, until the cheese is melted and the mushroom is tender.
• Preheat your oven to 350 degrees F.
• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Bake for 18- 20 minutes until cheese is melted and mushroom is tender.

GREEK STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
• Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
• Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.

MY FAVORITE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Wipe mushooms clean and remove stems. Mince stems finely.
• In large skillet over medium heat, heat oil. Saute garlic and mushrooms until soft, and liquid has disappeared. If necessary, turn heat down in order not to burn garlic. Add black pepper, onion powder, cayenne pepper, and Parmesan cheese.
• Once thoroughly combined, add cream cheese to skillet. Stir until thoroughly combined, then remove from heat.
• Fill mushrooms caps liberally with stuffing. Arrange mushrooms on greased baking sheet.
• Bake at 350 degrees for 20 minutes, until liquid forms underneath mushrooms and top is brown and bubbly.

MY FAVORITE STUFFED MUSHROOMS

Steps:

• 1. Wash and de-stem mushrooms. You can try porchinis or portabellas but the white buttons work best with this recipe. Chop up the 1/2 cup of the stems and set aside for stuffing. Place mushrooms in 9x13 glass baking dishes
• 2. chop fake crab to a minced state. One of those hand held chop-chop things works great. take a meat beater to the bag of stuffing mix until it pops(:-) and then poor into a large mixing bowl, finish beating it to death or until very small chunks
• 3. mix room temperature sausage, eggs, crab, stuffing mix, garlic salt measurment is appox. try one teaspoon first, if its not salty enough, just sprinkle more on finished (cooked)product. If for any reason you dont like crab, try ricotta cheese, its an excellent replacement for fish haters or allergics.
• 4. Spoon mixture into each mushroom cap till overflowing. Cook at 350 degrees or until golden brown and the mushroom is wrinkley. Approx 30-45 mins. This is where the greasy sausage comes in to help cook the mushroom for you. If the mushroom looks dry and you used the greasy cheap sausage, its not done yet. There should be plenty of grease run off in the pan when these are done. When they are done turn off oven and cover each mushroom with the quartered provolone. Put the pan back into the oven only long enough for the cheese to melt. Serve immediately. These are terrible left over.
• 5. I apologize, I learned to cook from my Grandmother who never measured a thing, she just added stuff until it looked right. The sausage to stuffing ratio should be just a little more sausage to stuffing. If you have stuffing left over, dig thru the fridge until you find something else to stuff... maybe a bell pepper?