Parmesan Garlic Stuffed Mushrooms Food

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

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.

PARMESAN-GARLIC STUFFED MUSHROOMS

Steps:

• Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
• Carefully remove stems from mushrooms and chop stems.
• Place butter and garlic into a heated skillet and let butter melt, stirring.
• Add chopped mushroom stems and saute until lightly brown.
• Add parsley,stir,and remove from heat.
• Add cheese and stir to combine.
• Add bread crumbs, stirring until mixture is crumbly.
• Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
• Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

GARLIC, PARMESAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F
• Remove stems from mushrooms.
• If you've got a melon baller, scoop out some of the mushroom's insides.
• Chop all mushroom bits finely.
• In medium bowl, combine all ingredients and blend well.
• Add more oil if mixture looks dry.
• Should look shiny.
• Lightly oil an oven proof-serving dish
• Use a spoon to stuff mushroom caps and place in oiled baking dish
• Bake for 30 minutes or until tops are browned and mushrooms are soft
• Serve warm or at room temperature.

PARMESAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushroom caps and chop.
• Cook in 1 tablespoons butter until liquid is evaporated.
• Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
• Dip cap in melted butter and stuff with Parmesan mixture.
• Arrange in a baking dish.
• Bake in a preheated 350º oven.
• Bake for 20 minutes or until golden.

STUFFED MUSHROOMS PARMESAN (FUNGI ALLA PARMIGANA)

Steps:

• Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
• Clean mushrooms.
• Cut off stems and save.
• Place mushrooms in prepared pan, cut side up.
• Finely chop mushroom steams.
• Heat oil in skillet and saute steams, onion and garlic.
• Cook slowly until onions and garlic have slightly browned.
• Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
• Scoop spoonfuls of mixture onto each mushroom.
• Sprinkle a little olive oil on top of mushrooms.
• Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.

GARLIC-STUFFED MUSHROOMS

Steps:

• Preheat oven to 450 degrees F.
• Clean the mushrooms.
• Remove the stems and reserve.
• Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
• Drain well, blot with paper towels, and set aside until needed.
• If the tip of the stems seem woody, trim them away.
• Chop stems coarsely.
• Melt 2 T of the butter in a skillet.
• Toss the chopped mushrooms stems and scallions.
• Saute until tender and most of the mushroom juices have evaporated.
• Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
• Stir until the butter is melted and absorbed.
• Stir in the garlic bechamel.
• Add salt and freshly ground pepper to taste.
• Stuff each mushroom cap with the mixture, mounding it neatly over the top.
• Sprinkle each with some cayenne pepper.
• Put stuffed mushrooms in a lightly oiled, shallow baking dish.
• Bake for 10 minutes or until heated through.
• Serve at once.
• GARLIC BECHAMEL:
• 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
• 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
• Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
• Whisk in the scalded milk.
• Bring to a boil.
• Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
• Add salt and pepper and whisk in the garlic puree.
• Remove from the heat.
• Beat the egg in a bowl.
• Beat some of the sauce into the egg.
• Next beat the egg mixture back into the garlic sauce.
• Taste and correct seasonings.
• Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
• Thin with milk before using if necessary.

GARLICKY PARMESAN & SPINACH-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems, garlic and pepper; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps. Place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.