Simple 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.

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.

SIMPLE & EASY STUFFED MUSHROOMS

Steps:

• Cut ends off stems, and wipe mushrooms clean.
• Break off stems at cap. Save to throw in sause.
• Fill caps with Italian sausage (kind of mounded)
• Lay all in large, deep, fry pan or sauce pan.
• Pour tomato sause, wine mixture over.
• Cover, bring to a boil, lower temp to low.
• Simmer 1 l/2 hours,
• The Sausage adheres to the mushroom cap. I put them in a corning wear dish, over a warming candle . You can add different seasoning to taste, but you really don't need to.
• Tips: You can make a day ahead, refrigerate and lift off fat before you reheat in microwave or stove top.
• If you have too much sausage or visa versa, just throw in to sause and cook. Roll sausage into balls:).

SIMPLE STUFFED MUSHROOMS

Steps:

• Clean mushrooms & remove stems. Place hollow side up on baking sheet. Fill each with 1 teaspoon of cheese & sprinkle with bread crumbs. Bake at 375@ for 12-15 minutes. Serve hot.

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.