Cheesy Mushroom Baked Flounder Recipes

Steps:

• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
• Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
• Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
• Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Steps:

• Heat oven to 450°F.
• Place frozen fish in 13x9-inch baking dish; drizzle with dressing.
• Bake 25 min. Top with mushrooms and cheese; bake 5 min. or until cheese is melted and fish flakes easily with fork.
• Sprinkle with parsley.

Steps:

• Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan.
• Place flounder filets in prepared pan.
• Sprinkle filets with thyme and chopped green onion. Scatter sliced mushrooms over top.
• Evenly sprinkle shredded cheese over top.
• In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer.
• Cover and bake for about 30 minutes.
• Uncover and broil for about 2-3 minutes to lightly brown the top.

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

Steps:

• Preheat oven to 350 degrees& spray large baking dish with cooking spray.
• Rub the fillets on both sides with lemon juice, then salt and pepper them to taste.
• Place the fillets in the baking dish& completely dab with butter.
• Then sprinkle evenly with chopped scallions& tarragon.
• Bake for about 5 to 15 minutes until fish is done but NOT OVER COOKED.
• Sprinkle with parsley.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

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 butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
• Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
• Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
• Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.

Steps:

• In large skillet, melt butter.
• Stir in celery, onion and mushrooms.
• Saute over low heat, stirring occasionally, until onions become translucent and mushrooms give up their liquid, about 10 minutes.
• In bottom of 2 quart buttered casserole, spread half of bread cubes.
• Top with half of mushroom mixture.
• Sprinkle with half of cheese.
• Repeat with remaining bread, mushrooms and cheese.
• In bowl, beat together eggs, milk, mustard, salt and pepper, Pour over layers in casserole.
• Refrigerate at least 3 hours or overnight before baking.
• Bake at 325 degrees, about 50 minutes, until custard is firm.
• Let stand 5 minutes before serving.