Cheesy Mushroom Appetizers Recipes

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.

Steps:

• Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
• Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat.
• Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
• Press bread pieces, the buttered side down, into a tiny muffin tins.
• Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
• Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
• Bake in 350f oven for 20 to 25 minutes.

Steps:

• Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
• Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
• Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

Steps:

• Unroll the crescent dough into two long rectangles; seal seams and perforations.
• In a mixing bowl, combine the cream cheese, mushrooms, garlic powder and Cajun seasoning. Spread over the dough to within 1 inch of the edges.
• Roll up each rectangle jelly-roll style; starting with a long side; seal edges.
• Place seam side down on a greased baking sheet.
• Beat egg and water; brush over dough. Sprinkle with cheese.
• Bake at 375 for 20-25 minutes or until golden brown. Cut into slices.

Steps:

• Preheat oven to 350 degrees.
• In a skillet over medium heat, saute mushrooms and butter until they are soft.
• In a medium bowl, mix together cream cheese, Alfredo sauce, and cheeses. Pour into an 8x8" baking pan.
• Top with cooked mushrooms and extra parmesan cheese. Bake for 20 minutes.
• Serve hot with pita bread, crackers, or tortilla chips.

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
• Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
• Bake 18 to 20 min. or until golden brown.

Steps:

• Heat oven to 375°F.
• Heat dressing in large skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until liquid is cooked off. Cool.
• Unroll crescent dough on baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle. Top with vegetable mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side.
• Bake 25 to 30 min. or until golden brown. Cut into 8 slices to serve.

Steps:

• Saute cleaned mushrooms in butter for 5 minute.
• Sprinkle with one of the Good Seasons mix.
• Simmer, not boil, covered, for 1-1/2 hours.
• Serve with party toothpicks, warm or room temperature.
• Servings determined by size of mushrooms used.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.