Simply Delicious Stuffed Mushrooms Food

EASY CHEESE STUFFED MUSHROOMS

Steps:

• Heat oven to 375° degrees Fahrenheit.
• Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
• Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
• Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and freshly ground black pepper on top.

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.

DELICIOUS STUFFED MUSHROOMS

Steps:

• Clean mushrooms with a clean cloth. Remove stems and chop them finely. Brush mushroom tops with olive oil with a brush.
• Saute chopped garlic and green onion in the butter. Add parsley, oregano, chopped stems, salt and pepper. Remove from heat and add bread crumbs, 1/4 cup wine and mix well.
• Stir in the 1/2 cup Parmesan and 1/4 cup of the Fontina cheese to moist enough to stick together. (Add more wine if needed).
• Stuff mushroom caps quite high and top with the rest of 1/4 cup of fontina cheese. Place them in a 12x14 baking dish slightly oiled.
• Take remaining 1/2 cup wine and pour into bottom of baking dish, (it will run off to make a sauce and it is OK to drizzle some extra wine over the top of caps, if you like).
• Bake in pre-heated 350°F oven for about 10 minutes or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.
• Note: these are great at room temperature, or even still oven warm. Enjoy.
• MY PERSONAL UPDATED NOTE: I made this recipe again according with the last review to make the necessary corrections for the wine sauce and adding more cheese to make the sauce thicker and better. Hope this helps to improve this recipe.

SIMPLY DELICIOUS STUFFED MUSHROOMS

Steps:

• remove stems from mushrooms.
• finely chop stems.
• start browning the sausage.
• add in chopped stems the last few minutes.
• add garlic if desired.
• drain sausage and mushroom mixture.
• mix with softened cream cheese.
• spoon mixture into mushroom caps.
• broil for five minutes or until browned.