Stuffed Mushrooms Jambalaya Appetizer 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 JAMBALAYA APPETIZER

Steps:

• Heat oven to 325 degrees F.
• Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and sauté 5 minutes.
• Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.
• Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.

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.

APPETIZERS-EASY STUFFED MUSHROOMS

Steps:

• Wash and dry the mushrooms.
• Remove and chop the stems.
• Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion.
• Saute until the onion is translucent, stirring occasionally.
• Stir in the bread crumbs, Worcestershire Sauce and seasonings.
• Mound the stuffing onto the mushroom caps.
• Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.
• If you like mushrooms, you will like this!

STUFFING-STUFFED MUSHROOMS

Steps:

• Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
• Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
• Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
• While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
• In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
• Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
• Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.