Cheesy Mushroom Stuffing Recipes

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.

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:

• Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms; cook 7 min., stirring occasionally. Remove from heat. Add ricotta, Parmesan, basil and half the Italian cheese blend; mix well.
• Drain pasta. Spread 1 cup pasta sauce onto bottom of 2-1/2 qt. casserole. Spoon vegetable mixture into pasta shells; place in casserole dish. Cover.
• Bake 20 min. Sprinkle with remaining Italian cheese blend; bake, uncovered, 10 min. or until shells are heated through and cheese is melted. Meanwhile, warm remaining pasta sauce.
• Serve stuffed shells topped with warmed pasta sauce.

Steps:

• Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

Steps:

• Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
• Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
• Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Steps:

• Heat oven to 350 degrees F.
• Mix cream cheese, garlic, and Worcestershire by hand thoroughly. (I use a few dashes of each type of Worcestershire when I make it, so extra original flavor may be used instead - kraez).
• Finely chop mushroom stems and add to mix.
• (This is optional, but if you have time will keep mushrooms drier: Instead of washing, peel the outer layer from each cap and throw away).
• Fill each cap with mixture, sprinkle with Cheddar, and bake 15-20 minutes until cheese is completely melted.

Steps:

• Cheese -- Mix the seasoning, salt and pepper with the grated cheese.
• Mushrooms -- Put them all on a paper plate and microwave for 1 minute, just whole will the stems removed, open side up. Just to get a head start in cooking.
• Biscuits -- Lay out all the biscuits and make an indentation with a pill bottle or shot glass just in the center. Not all the way down through the bottom, just and indentation where you will insert the mushroom.
• Stuff -- Insert each mushroom into the biscuit and press down well so it fits right inside the biscuit (open side up). Brush the biscuit with the olive oil and then stuff the inside of the mushroom with the cheese mixture. And a little more right on top. Depending on the size of your mushrooms you may need a little more or less cheese. That amount usually works well for me.
• Bake -- according to directions. One brand said 375, another 400. I like to use 375 on a cookie sheet lined with parchment paper until the rolls are good and toasty brown and the cheese is melted. Usually 12-17 minutes. Then just enjoy!

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Remove from skillet.
• Add water and zucchini to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with mushrooms, gravy and cheese; cover.
• Cook on low heat 5 min. or until sauce is heated through and cheese is melted, stirring occasionally.