Top Secret Stuffed Mushrooms Food

CLASSIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°
• Remove stems from mushrooms. Finely chop the stems
• Heat 2 tbsp of the olive oil in a skillet over medium heat
• Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
• Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
• Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tbsp olive oil
• Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tbsp of olive oil over the filling
• Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
• Transfer to a serving plate, garnish with parsley and serve warm

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

TOP SECRET STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Prepare stuffing according to package instructions.
• Wipe mushrooms with a clean, damp kitchen towel.
• Separate the musroom stems from the caps, putting the stems in a food processor and the caps in a large baking dish.
• Add imitation crab meat, garlic, parmesan and most of the stuffing to the food processor.
• Turn the food processor on and mix until completely blended (no chunks of mushroom stems or crab remaining).
• Fill the mushroom caps with the stuffing mix (the caps should be "over-filled", this step can be messy).
• Break the butter up into small pieces and put them in somewhat evenly between the mushrooms.
• Place baking dish in the oven on center rack, uncovered for 20 - 25 minutes.
• Add a little bit of sprinkled parmesan cheese on top of the mushrooms, place back in the oven and bake an additional 5 - 7 minutes.
• Serve!

STUFFING-STUFFED MUSHROOMS

Steps:

• Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

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 MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
• Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
• Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

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.