Three Cheese Stuffed Mushrooms Food

TRIPLE CHEESE & TARRAGON-STUFFED MUSHROOMS

Steps:

• Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.
• Remove from the tray with a spatula, season and serve with a rocket salad.

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

THREE CHEESE STUFFED MUSHROOMS

Steps:

• cook and crumble the bacon.
• remove stems from the large mushrooms.
• chop stems and cremini mushrooms.
• sautee shallots and garlic in olive oil until tender.
• add chopped mushrooms,thyme and cayenne and sautee until tender.
• stir in cream cheese until melted through.
• mix in crumbled bacon.
• add grated gruyere and half of the parmesan, mix thouroughly until melted through.
• spoon mixture into large mushrooms.
• sprinkle remaining parmesan on top.
• place on a baking sheet and bake at 350 for approx 15 minutes.

CHEESE STUFFED MUSHROOMS

Steps:

• Wash and de-stem mushrooms.
• Mix parmesan and herb cheese together.
• Stuff cheese in mushrooms.
• Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
• Bake on 450 degrees for 15 minutes.

CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Finely chop the mushroom stems; combine with cheeses and parsley.
• Spoon the mixture into mushroom caps.
• Melt the butter and add the minced garlic.
• Pour butter over mushrooms to coat all sides, which keeps them from drying out.
• Bake on parchment paper for 5-10 minutes, till lightly browned.

CHEVRE CHEESE STUFFED MUSHROOMS

Steps:

• Clean and remove cap from stuffing mushrooms.
• Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
• Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
• Bake in 350° oven for 20 minutes or until cheese is melted.

SAUSAGE AND CHEESE-STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil, 4 inches from heat, 5 min.
• Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
• Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted. Serve hot.

HERBED CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms, and discard stems or reserve for another use.
• Combine softened cream cheese and next 8 ingredients in a small bowl.
• Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
• Bake mushrooms at 350* for 20 minutes.
• Yield: about 1 1/2 dozen Enjoy!