CHEEZY MUSHROOM MELT
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
- For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
- For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
- For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
- For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.
CHEESY AUTUMN MUSHROOMS
A low-carb treat, ready in 5 mins
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.99 milligram of sodium
CHEESY MUSHROOM MORSELS
There's plenty of happy munching all around the table when I dish up these luscious morsels. Ideal for a large crowd, they taste like quiche without the crust or the fuss.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 12 dozen.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender. Add green pepper and garlic; saute 1 minute longer. Remove from the heat; drain. , In a large bowl, combine the eggs, cheeses, flour, baking powder, salt, basil and nutmeg. Add mushroom mixture. Pour into a greased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 30-35 minutes or until edges are golden and a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into squares.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 162mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CHEESY MUSHROOM STACKS
These cheese-smothered mushroom stacks are a perfect lower-calorie side dish with a piece of grilled chicken or pork tenderloin. They can be thrown together quickly and completely cooked under the broiler in a few minutes.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
CHEESY HASH BROWN CUPS
Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
Provided by Simply Potatoes
Categories Potato
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about 1/4 cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
- Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
- In small bowl combine Better'n Eggs and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
Nutrition Facts : Calories 1207, Fat 108.2, SaturatedFat 51.1, Cholesterol 251.4, Sodium 3729.7, Carbohydrate 13.1, Fiber 1.4, Sugar 4.2, Protein 45.3
CHEESY MUSHROOM MORSELS
There's plenty of happy munching all around the table when I dish up these luscious morsels. Ideal for a large crowd, they taste like quiche without the crust or the fuss.
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the green pepper; saute 1 minute longer. Remove from the heat; drain. In a large bowl, beat eggs. Stir in the cheeses, flour, baking powder, salt, basil and nutmeg. Add mushroom mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are golden and a knife inserted near the center comes out clean. Let stand for 15 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 2.2 g, Cholesterol 53.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 158 mg, Sugar 0.5 g
MUSHROOM CHEESE SAUCE
Make and share this Mushroom Cheese Sauce recipe from Food.com.
Provided by Just Cher
Categories Sauces
Time 18m
Yield 2 cups sauce
Number Of Ingredients 9
Steps:
- Combine cornstarch and milk in a saucepan, whisking until smooth.
- Add 2 tbs butter, basil, salt& pepper.
- cover and bring to a boil.
- Uncover boil 1 minute stirring constantly.
- Reduce heat to low, add sour cream and cheese.
- Stir constantly until cheese melts and mixture is well blended.
- Remove from heat.
- Saute mushrooms in remaining 2 tbs butter till tender.
- Stir mushrooms into cheese sauce.
- Serve over beef or vegetables.
CHEESY MUSHROOM MORSELS
There's plenty of happy munching all around the table when I dish up these luscious morsels. Ideal for a large crowd, they taste like quiche without the crust or the fuss.
Provided by Allrecipes Member
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the green pepper; saute 1 minute longer. Remove from the heat; drain. In a large bowl, beat eggs. Stir in the cheeses, flour, baking powder, salt, basil and nutmeg. Add mushroom mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are golden and a knife inserted near the center comes out clean. Let stand for 15 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 2.2 g, Cholesterol 53.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 158 mg, Sugar 0.5 g
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