Stuffed Mushrooms Food

EASY STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Add hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min.
• Meanwhile, remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 Tbsp. butter in large skillet 5 min. or until lightly browned. Place, rounded-sides down, in shallow baking dish.
• Add stems and peppers to skillet; cook and stir 5 min. or until tender. Add to stuffing; mix well. Spoon into mushroom caps; drizzle with melted butter.
• Broil, 6 inches from heat, 5 min. or until heated through.

STUFFED MUSHROOMS

Steps:

• In a bowl mix together the cheese, bacon, and mayo.
• Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
• Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
• Serve warm and 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.

STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and chop fine.
• Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
• Cook until onion is soft, then drain.
• Stir in remaining ingredients.
• Stuff mushroom caps with this mixture.
• Bake on a cookie sheet at 375F degrees for 10 minutes.

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.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

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.

BAKED STUFFED MUSHROOMS RECIPE

Steps:

• Preheat oven to 350 degrees
• Clean the mushrooms with a damp paper towel.
• Chop the mushroom stems, dice the onions and celery. In a large skillet over medium heat add the olive oil. When hot add the chopped mushroom stems, onions, celery. Season with salt, pepper and red pepper flakes. Sauté for about 4 minutes until the vegetables just start to soften.
• Add the garlic & saute until it becomes fragrant about 30 seconds, remove from heat. Allow to cool.
• Combine pork, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs and egg. Mix by hand until just combined.
• Stuff mushrooms and set in an oven proof dish or baking sheet. Top each mushroom with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes.
• Remove from the oven. Set temperature to broil and insert under the broiler. Broil until the tops turns golden brown - about 4-5 minutes depending upon your oven.
• Optional - garnish with fresh parsley. Serve and enjoy!

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.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
• Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
• While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
• Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

STUFFED MUSHROOMS

Steps:

• Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.
• Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.
• Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.
• Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top.
• Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.

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

STUFFED MUSHROOMS

Steps:

• Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool.Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.Pour in wine to deglaze pan, allow liquid to evaporate.Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

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.

CLASSIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°
• Remove stems from mushrooms. Finely chop the stems
• Heat 2 tbsp of the olive oil in a skillet over medium heat
• Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
• Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
• Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tbsp olive oil
• Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tbsp of olive oil over the filling
• Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
• Transfer to a serving plate, garnish with parsley and serve warm

CHEESY MISO STUFFED MUSHROOMS

Steps:

• Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
• Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
• In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
• Scoop the filling into the mushroom caps and top with grated parmesan.
• Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!

STUFFED MUSHROOMS

Steps:

• Heat grill to 200C. Brush both sides of the mushrooms with oil and place on grill rack.
• Mix together garlic, tomatoes, spinach and cream cheese and in a separate bowl mix the cheddar cheese and breadcrumbs.
• Spoon cream cheese mix into the mushrooms and top with breadcrumb/cheese mix.
• Place under grill for approx 13 mins, serve with salad leaves.

AIR FRYER MUSHROMS (KETO + LOW CARB)

Steps:

• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Preheat the air fryer to 400 degrees for 3 minutes. Reduce the heat in your air fryer to 375 and cook for 6-8 minutes, until the cheese is melted and the mushroom is tender.
• Preheat your oven to 350 degrees F.
• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Bake for 18- 20 minutes until cheese is melted and mushroom is tender.