Blue Ribbon Stuffed Mushrooms Recipes

Steps:

• Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

Steps:

• Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
• Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
• Broil 2 to 3 min. or until golden brown. Serve warm.

Steps:

• Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
• Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
• Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
• Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Steps:

• Preheat oven to 375.
• Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
• In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
• Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
• Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).

Steps:

• Brown pork sausage and crumble well.
• Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
• Return sausage to pan with onions and add cream cheese.
• Over low heat stir sausage, onions, and cream cheese until well blended.
• Remove stems from mushrooms and stuff each mushroom cap with the mixture.
• Top with parmesan if desired.
• Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
• Note: Sauté mushroom stems and use any leftover filling in an omelette.

Steps:

• 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
• 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
• 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

Steps:

• Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
• Carefully remove stems from mushrooms and chop stems.
• Place butter and garlic into a heated skillet and let butter melt, stirring.
• Add chopped mushroom stems and saute until lightly brown.
• Add parsley,stir,and remove from heat.
• Add cheese and stir to combine.
• Add bread crumbs, stirring until mixture is crumbly.
• Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
• Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

Steps:

• REmove the stems of the mushrooms; set the caps aside. Finely chop the mushroom caps.
• In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and saute for 3 to 4 minutes, or until the mushrooms are soft. Add the garlic and saute 30 seconds. Add the thyme, sherry, and salt, and cook until the mixture is dry. Add the cream, Tabasco, and Worcestershire. Cook, stirring often, until the cream is reduced and thickened and the liquid is almost cooked out. The mixture should be paste like.
• Remove from the heat and transfer the mixture to a bowl. Let it cool to room temperature. when cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs.
• Stuff the mushroom caps, dividing the filling evenly among them. (about 2 tsp per mushroom). Press the filling in well and mound it up.
• Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil. Place the mushrooms, not touching, on the baking sheet. (If desired, cover tightly and refrigerate for up to 1 day. Let come to room temp before baking).
• Preheat the oven to 400*F. Bake the mushroom caps for about 10 minutes, or until they are just getting tender and lightly browned and the filling is gooey. Serve immediately.

Steps:

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms; chop finely and set aside.
• In a large frying pan over medium heat, melt butter.
• Add chopped mushroom stems, onions, and garlic.
• Saute approximately 5 to 6 minutes or until onions are translucent.
• Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port.
• Stir until cheeses are melted and well blended.
• Remove from heat.
• Season to taste with salt and pepper.
• Spoon cheese mixture into the mushroom caps, filling generously.
• Place stuffed mushroom caps on a baking sheet with sides.
• Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted.
• Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.

Steps:

• Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
• Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Steps:

• Remove mushroom stems and chop.
• In skillet, melt butter, saute mushroom stems, onion, bell pepper, and garlic until onions are clear.
• Add cracker crumbs, pepperoni, parmesan and seasonings.
• Add enough chicken broth until mixture is stuffing consistency.
• Fill caps with stuffing.
• Place in shallow baking dish with 1/4" water in bottom of pan.
• Bake uncovered@ 325 for 25 minutes.

Steps:

• Prepare the bread by taking the inside out of the half-loaf of Italian bread and soak it in milk.
• For the 12 large mushrooms - with a dry cloth, wipe the mushrooms. Remove the stems and mince the stems and set aside.
• Lay the 12 mushroom caps in a lightly oiled shallow pan. Sprinkle with salt and pepper. Dice the butter and divide it equally among the mushroom's caps.
• The Stuffing - saute diced leek with the olive oil, for about 3 minutes.
• Drain porcini mushrooms, chop them finely and with the minced stems add them to the leeks. Saute for another 5 minutes.
• Squeeze out excess milk from bread you had soaking and chop it small before adding it to the leek mixture. Saute another 3 minutes.
• Remove pan from heat and add the Parmesan cheese, Italian parsley and the pine nuts. Salt and pepper to taste.
• Stuff the mushroom caps with the bread mixture equally. Bake at 375' for about 25 minutes.
• Garnish with a piece of roasted red pepper or a sprinkle of saffron or paprika on each cap.