Seriously Stuffed Mushrooms 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.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

ULTIMATE STUFFED MUSHROOMS

Steps:

• Heat oven to 400°F.
• Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
• Bake 15 min. or until heated through.

SERIOUSLY STUFFED MUSHROOMS

Steps:

• In a large skillet, heat olive oil and add chicken, sausage, onions and garlic
• Saute until chicken and sausage are almost done
• Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
• Remove chicken and chop finely
• Place chicken in a mixing bowl
• Drain sausage mixture onto paper towels
• Chop sausage mixture and place into bowl with chicken
• Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
• Prepare portabellos by rinsing in cool water and blotting dry with a clean towel
• Remove stems from portabellos
• Spray a baking sheet with non-stick spray and heat oven to 350°F Generously stuff mushrooms with chicken mixture
• Place mushrooms on prepared baking sheet and bake for 5 minutes
• Remove from oven and pour tomato sauce over mushrooms
• Sprinkle the top of each mushroom with a pinch of oregano
• Return to oven and bake for 10 more minutes
• Remove from oven and garnish with additional Parmesan cheese