Resurant Style Stuffed Mushroom Appetizer For Two Food

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.

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS

Steps:

• Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!

STUFFED MUSHROOM APPETIZERS

Steps:

• Wash and dry mushrooms.
• Remove stems and chop fine to measure 1/3 cup.
• In small frying pan, saute chopped mushroom stems, onion and green pepper in 3 Tbl. butter til soft.
• Remove from heat and stir in rest of ingredients except whole mushroom caps.
• Stuff mushroom caps with filling.
• Melt 1 Tbl. butter.
• Pour butter into shallow baking dish.
• Place mushrooms in baking dish.
• Bake 15 minutes in 350º oven.
• Raise oven temp to broil.
• Broil, 3-4" from heat.
• Broil 1-2 minutes.
• Serve hot.
• *You don't have to broil these if you prefer not to.

EASY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes.
• Pop the stems and remove them from caps and set aside.
• Chop stems finely along with garlic and onion. Place into a small bowl. Add whole-wheat breadcrumbs, salt, pepper, Parmigiano cheese, and olive oil. Mix all ingredients well. The mixture should be moist, not dry. If needed, add more olive oil until you reached a moist breadcrumb mixture.
• Using a teaspoon, spoon mixture into the caps of each mushroom, creating a slight dome. Continue to stuff until all the mixture is gone, even creating higher dome is fine too.
• Using a foil or glass baking tray, lightly coat the bottom with cooking spray. Carefully arrange the mushroom caps in a single layer on the prepared tray. Sprinkle with extra grated Parmigiano cheese (about a half teaspoon per cap) on top of each mushroom.
• Bake for 30 to 40 minutes in the oven at 350 degrees. Bake until the mushrooms are soft when pierced with a fork and the filling is golden brown. Remove and serve.
• Yields: 23 medium-size stuffed mushroom caps or 45 small ones

RESURANT STYLE STUFFED MUSHROOM APPETIZER FOR TWO

Steps:

• NOTE: Use the Hottest horseradish you can find, the stuff from Arby's works great! If you open the jar and your eyes water you have the right stuff. Also, for best taste, use freshly made Hidden Valley Ranch dressing, no bottled stuff. If you do use the bottles stuff, you will want to water it down with buttermilk.
• - Mix cream cheese and cheddar cheese thoroughly in small bowl.
• - Mix Hidden Valley Dressing and Horseradish in separate small bowl.
• - Rinse mushrooms and remove stems.
• - Stuff cheese mixture into mushroom caps so about 1/4 inch higher than cap in domed shape.
• Place stuffed caps into smaller/properly sized, oven ready, final serving dish.
• Bake mushrooms caps and cheese mixture in 350 degree oven for about 15-25 minutes, or until cheese is golden brown and mushrooms are about 3/4 cooked, not mushy.
• Place hidden valley ranch dressing and horseradish mixture into 2 small finger bowls or souffle cups that will be used for dipping caps.
• Remove mushrooms from oven, place dishes on larger serving plate and add dipping sauce on the side.
• Enjoy!

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.

APPETIZER STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated., Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.