No Meat But All Heat Stuffed Mushrooms Food

ITALIAN VEGETARIAN STUFFED MUSHROOMS

Steps:

• Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
• Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
• Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.
• Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
• In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.
• Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
• Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
• Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
• Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
• Serve hot or warm.

NO MEAT BUT ALL HEAT STUFFED MUSHROOMS

Steps:

• Preheat Oven to 350 Degrees. Spray baking sheet w/ cooking spray. Using a damp paper towel, gently clean mushrooms off, then carefully break off stems. Finely chop the stems up.
• Heat oil in skillet. Add garlic & mushroom stems. Saute until moisture is nearly gone being careful not to burn. Set aside and cool.
• Once mixture cools somewhat, add finely chopped green onions, the cream cheese, parm cheese, pepper, onion powder & cayenne to the mixture and mix by hand until ingredients and cream cheese are comletely incorporated. Mixture should be somewhat thick.
• Using a teaspoon, stuff each mushroom cap with mixture & place on cookie sheet for baking. Bake for 20 minutes or until liquid forms under the mushroom caps. Serve warm! OR another option: once caps are stuffed, cover and refrigerate to bake the following day. *Note, the last few times I've made these, I've placed my mushrooms on a metal cookie cooling rack inside the cookie sheet, letting the mushroom juices flow beneath the mushrooms while they are baking. Can be done either way! Enjoy and Happy Cooking!

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.

STUFFED MUSHROOMS IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
• In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
• Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
• Bake for 20 to 25 minutes in the preheated oven.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 F degrees.
• Clean the mushrooms and gently remove the stems from them.
• Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
• Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
• Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
• Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
• Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
• Bake for 15 minutes.
• Serve warm.

MEATLESS STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°.
• Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
• Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
• Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
• In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
• In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
• Stir in oil, corn meal, basil, parmesan cheese and salt.
• Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
• Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
• After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
• Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
• Bake at 350° for 20-25 minutes.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.