MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
EASY BAKED MUSHROOMS
Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PARMESAN MUSHROOMS
This easy-to-make side dish goes well with steak or chicken. --Stephanie Marchese
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in butter for 2 minutes. In a small bowl, combine the sour cream, flour, salt and pepper; stir into mushrooms. Cook just until bubbly, stirring frequently. , Spoon the mushroom mixture into a greased 8-in. square baking dish. Sprinkle with cheese. Bake at 425° for 10-15 minutes or until golden brown. Sprinkle with parsley before serving.
Nutrition Facts :
GARLIC-BUTTER ROASTED MUSHROOMS
Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.
Provided by France C
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Clean mushrooms with a damp paper towel and gently remove and discard stems.
- Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 4.4 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 1.9 g
BAKED GRITS WITH PARMESAN SAUCE, MUSHROOMS AND HAM
Make and share this Baked Grits With Parmesan Sauce, Mushrooms and Ham recipe from Food.com.
Provided by Chuck Hughes
Categories Ham
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- For the grits:.
- In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, slowly add the grits in a slow, steady stream. Continue to cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and stir in the butter and Parmigiano. Stir in white pepper to taste. Stir in the egg.
- Meanwhile, preheat the oven to 375 degrees F. Butter eight to ten 4- to 6-ounce ramekins.
- Divide the grits among the buttered ramekins and place the ramekins in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake until the tops are crusty and begin to brown, about 20 minutes longer.
- For the Parmesan sauce:.
- In a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper and diced ham and bring to a boil. Adjust the heat and simmer until only 1 tablespoon of liquid remains. Reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding a new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano. Season the sauce with lemon juice, hot pepper sauce and salt and pepper to taste. Keep warm.
- For the mushrooms and ham:.
- Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
- To serve, unmold the grits onto plates and turn browned side up. Ladle a little Parmesan sauce around the grits and top with the ham and mushrooms. Garnish with thyme leaves.
Nutrition Facts : Calories 273, Fat 19.4, SaturatedFat 10.9, Cholesterol 68.7, Sodium 417.2, Carbohydrate 17.6, Fiber 1, Sugar 0.5, Protein 4.9
BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN
This is a recipe that I got from Bon Appetit. I just could not believe how good this was! I've always been a fan of grits, but this recipe has just taken them to a whole new level.
Provided by MizEmerilLagasse
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Butter 8x8x2-inch glass baking dish.
- Bring 4 3/4 cups water and salt to boil in heavy medium pot.
- Add corn grits to boiling water in thin steady stream, stirring constantly.
- Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes.
- Pour cooked grits into large mixing bowl.
- Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter.
- Season grits to taste with pepper.
- Whisk in egg.
- Transfer to prepared baking dish.
- Place dish in large roasting pan.
- Fill roasting pan with enough hot water to come halfway up sides of baking dish.
- Bake until grits are firm to touch, about 45 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes.
- Add white wine and cook until almost all liquid is absorbed, about 3 minutes.
- Add whipping cream and cook until slightly thickened, about 3 minutes.
- Stir in fresh thyme.
- Season mixture to taste with salt and pepper.
- Spoon baked corn grits onto plates.
- Top with mushroom and ham mixture.
- Sprinkle with remaining 1/2cup grated Parmesan cheese and serve immediately.
- *Corngrits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets.
- If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.
Nutrition Facts : Calories 401.7, Fat 25.7, SaturatedFat 15, Cholesterol 111.9, Sodium 878.3, Carbohydrate 24.8, Fiber 1, Sugar 1.4, Protein 15.1
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