Swiss Stuffed Mushrooms Food

STUFFED MUSHROOMS WITH SWISS CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
• Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
• Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
• Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

MUSHROOMS STUFFED WITH SWISS CHEESE

Steps:

• Combine swiss cheese with softened butter.
• Remove stems from mushrooms.
• Stuff mushroom caps with cheese mixture.
• Place mushrooms on a greased cookie sheet and broil about 6 inches from broiler until mushrooms are cooked and the cheese is melted (2 to 3 minutes).

STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
• Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
• Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
• Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.

SWISS-STUFFED CHOPS

Steps:

• In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks. , In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs. , In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. , Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

SWISS STUFFED MUSHROOMS

Steps:

• Wash and drain mushrooms.
• Chop stems.
• Sprinkle caps with salt.
• In a skillet over medium heat, cook stems.
• Add remaining ingredients and cook through.
• Spoon a little mixture into each cap.
• Place on cookie sheet.
• Bake in oven at 350 degrees for 5-8 minutes.

CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY

Steps:

• Line a plate with two paper towels. Place two small portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate.
• Meanwhile, in a small bowl, mix together mayonnaise, ketchup, worcestershire sauce, garlic salt, and hot chili sauce.
• Place a slice of Swiss cheese down on a counter top, then place a slice of American cheese on top, folding the corners of the American cheese in towards the center. Do the same with Swiss cheese, forming a ball shape.
• Place the cheese ball on one mushroom cap and then sandwich the other on top of it, pressing down to make the mushroom edges touch. Take a piece of clear plastic wrap and wrap it around the mushroom burger, twisting the sides like a piece of candy to release all of the air. Tuck the plastic wrap under the mushroom and refrigerate for 10-15 minutes.
• Put the egg, flour, and bread crumbs into 3 separate bowls.
• Remove plastic and coat mushroom burger in flour, egg, then bread crumbs. Dip in egg wash and bread crumbs one more time.
• Heat vegetable oil in a large pan until it is 375ºF (190ºC) and fry mushroom burger for 1-2 minutes or until golden brown.
• Remove burger onto paper towel to drain excess oil and let cool 1-2 minutes.
• Assemble burger, spread special sauce on buns.
• Nutrition Calories: 5830 Fat: 540 grams Carbs: 215 grams Fiber: 15 grams Sugars: 46 grams Protein: 43 grams
• Enjoy!

BUTTERY STUFFED MUSHROOM BREAD

Steps:

• Heat oven to 350.
• Slice bread diagonally to within 1 inch of bottom, without cutting through completely.
• Place bread on large piece of foil.
• Combine cheese, mushrooms and green onions.
• Stuff mushroom mixture into each cut of bread, being sure to fill each cut.
• Melt butter; add lemon juice, poppy seeds and mustard.
• Drizzle butter sauce over bread just before baking.
• Wrap bread securely in foil.
• Bake for 45 minutes.
• Serve hot.

CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

MUSHROOM AND SWISS STUFFED BURGERS

Steps:

• Heat butter in nonstick skillet over medium heat. Add mushrooms and onion; cook and stir 4 minutes or until mushrooms have softened. Cool completely.
• Mix ground beef and hamburger seasoning. Measure twelve (1/4 cup) portions of beef. Shape into thin 4-inch round patties. Place about 1 tablespoon each of the mushroom mixture and cheese in cente of each of 6 patties. Top with remaining hamburger patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
• Grill over medium heat 4 to 6 mintes per side or until burgers are cooked through (internal temperature of 160°F).
• Serve burgers on toasted rolls. Garnish with desired condiments and toppings.

SLOW-ROASTED STUFFED SWISS BROWN MUSHROOMS

Steps:

• Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
• Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
• Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
• Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.

TUNA-STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
• Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.