Stuffed White Mushrooms With Pecan Breadcrumbs Food

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.

STUFFED WHITE MUSHROOM CAPS

Steps:

• Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
• Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
• Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
• Preheat the oven to 350 degrees F.
• When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. 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.

NUTTY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.

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.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
• Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
• To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
• Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
• Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.

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.

PECAN STUFFED MUSHROOMS

Steps:

• Wash and dry the mushrooms; gently separate stems from mushroom caps, saving the stems for use in another recipe.
• Brush the mushroom caps with the melted butter.
• Fill each cap with the mixture of cream cheese, bacon, pecans, bread crumbs, chives and wine.
• Broil the stuffed mushrooms for 3 to 5 minutes.
• Serve hot.

STUFFED MUSHROOMS

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.