Stuffed Mushrooms Leeks White Beans And Pecans Food

STUFFED WHITE MUSHROOMS WITH PECAN BREADCRUMBS

Steps:

• Preheat oven to 350 degrees F.
• For the mushrooms: Rough chop half of the mushrooms. Heat a large saute pan over medium heat. Add 2 tablespoons of the olive oil and when hot, add the diced onion. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the garlic and lower the heat. Add the chopped mushrooms and cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Add half the white wine and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning and adjust as needed. Add the sour cream, thyme and 1 tablespoon of the butter and allow it to melt over low heat. Remove from heat and reserve.
• In a separate pan, heat the remaining 2 tablespoons olive oil over medium heat. When the oil is hot, add the whole stemmed mushrooms stem ends up. Saute for 5 to 8 minutes and then turn over and continue to cook for another 5 minutes. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining tablespoon butter and season with salt and pepper. Remove from the heat and reserve.
• For the breadcrumbs: In a medium skillet over medium heat, add the butter and olive oil. Add the breadcrumbs and pecans and saute the mixture until it's golden brown, about 4 minutes. Season with salt. Set aside.
• Bake and serve: Arrange the reserved stemmed and partially cooked mushrooms on a baking sheet and stuff them with the chopped mushroom and onion mixture. Bake for 12 to 15 minutes. Remove the mushrooms, set the oven to broil, top them with the breadcrumb mixture and place under the broiler until the tops are golden brown, about 1 minute. Serve immediately.

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 WHITE MUSHROOMS WITH PECANS

Steps:

• 1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
• 2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
• 3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
• 4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
• 5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice.

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.

STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.

Steps:

• Preheat the oven to 200/180/Gas 6.
• Melt the butter in a pan and cook the leek until softened and light brown.
• Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
• Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.

FAVA BEANS WITH LEEKS & MUSHROOMS

Steps:

• Heat the butter (margarine) in a skillet.medium heat.
• Add the leeks, mushrooms, chili flakes and garlic.
• Saute for 3 minutes.
• Add the fava beans and water.
• Season with salt and pepper.
• Cover and cook for 5 minutes.
• Stir once or twice.

PECAN-STUFFED MUSHROOMS

Steps:

• Put oven rack in middle position in oven and preheat to 400°F.
• Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish.
• Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half and bring to a simmer, then remove from heat.
• Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps.
• Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices.
• To make ahead:.
• Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

STUFFED WHITE MUSHROOMS WITH PECANS

Steps:

• Heat olive oil in a large sauté pan over medium heat. Add the diced onion. Season with 1/2 teaspoon salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat to medium-low. Add the mushrooms. Season with remaining 1/2 teaspoon salt. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
• Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Add the sour cream, reduce heat to low and allow it the sour cream to melt. Remove 24 of the largest mushrooms from the pan, reserving sour cream mixture in pan. Arrange the mushrooms on a baking sheet and set aside.
• Preheat oven to 350°F Remove remaining mushrooms from pan and place them on a cutting board, allow to cool slightly and roughly chop into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs. Stir in 1/4 cup of cooking liquid.
• Fill each of the reserved mushroom halves with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
• Bake in the oven 12 to 15 minutes or until hot and tops are browned. Place the mushrooms under the broiler for a minute or two to brown tops, if needed. Reheat reserved sour cream sauce and plate with stuffed mushrooms. Drizzle with Balsamic vinegar and serve immediately.
• Notes: Substitute white wine for vermouth, if desired. Use lemon juice as a drizzle in place of Balsamic vinegar.