Stuffed Mushrooms With Sun Dried Tomatoes Goat Cheese And Olive 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.

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 GOAT CHEESE AND SUN-DRIED TOMATOES

Steps:

• Place a wire rack (if using*) on top of a large baking sheet and mist with cooking spray. Carefully remove and transfer the mushroom stems to a cutting board and finely chop. Cluster the mushroom caps close together cavity-side-up on the prepared baking rack. Drizzle the mushroom caps evenly with 1 tablespoon (or more) olive oil and season evenly with a few twists of black pepper and a pinch of sea salt.
• Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add Panko and toss to combine. Cook for 2 to 3 minutes, stirring frequently, until lightly golden. Transfer the Panko to a bowl, then briefly wipe down the sauté pan to remove any remaining crumbs.
• Heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions and sauté for 3 minutes, stirring occasionally. Add the garlic and chopped mushroom stems and sauté for 3 to 5 more minutes until tender. Remove pan from heat.
• Combine the garlic-mushroom mixture, cream cheese, goat cheese, sun-dried tomatoes, pine nuts and basil in a mixing bowl (or you can combine them in the same sauté pan) and stir until evenly combined.
• Heat oven to 350°F (180°C). Use a small spoon to scoop the filling mixture evenly into the prepared mushroom caps, pressing the filling into the cavities as much as possible. Dip the mushrooms upside-down in the Panko mixture so that it coats the filling, then place the mushrooms back on the wire rack spaced at least 1 inch apart.
• Bake for 20 to 25 minutes, or until the mushroom caps are tender. (Baking time will vary based on the size of your mushrooms.)
• Remove baking sheet from the oven and serve the stuffed mushrooms warm, sprinkled with extra fresh basil if you would like. Enjoy!

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE

Steps:

• The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
• Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
• About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
• Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
• Cooking time means to marinate overnight.

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 MUSHROOMS WITH SUN-DRIED TOMATO

Steps:

• Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F. oven for 12 to 18 minutes, or until the filling is heated through.

GOAT CHEESE STUFFED TOMATOES

Steps:

• Cut tomatoes in half.
• Spoon out the juice and seeds (leave the pulp).
• Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs.
• Put under the grill for 10 to 15 minutes until the cheese browns.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATOES, GOAT CHEESE AND OLIVE

Steps:

• Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
• Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
• Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 minutes.
• Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
• Stir in goat cheese and olives until well combined.
• Spoon filling into mushroom caps.
• Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 minutes Garnish with fresh parsley!