Delicious Stuffed Mushrooms Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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 an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

Steps:

• Clean mushrooms with a clean cloth. Remove stems and chop them finely. Brush mushroom tops with olive oil with a brush.
• Saute chopped garlic and green onion in the butter. Add parsley, oregano, chopped stems, salt and pepper. Remove from heat and add bread crumbs, 1/4 cup wine and mix well.
• Stir in the 1/2 cup Parmesan and 1/4 cup of the Fontina cheese to moist enough to stick together. (Add more wine if needed).
• Stuff mushroom caps quite high and top with the rest of 1/4 cup of fontina cheese. Place them in a 12x14 baking dish slightly oiled.
• Take remaining 1/2 cup wine and pour into bottom of baking dish, (it will run off to make a sauce and it is OK to drizzle some extra wine over the top of caps, if you like).
• Bake in pre-heated 350°F oven for about 10 minutes or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.
• Note: these are great at room temperature, or even still oven warm. Enjoy.
• MY PERSONAL UPDATED NOTE: I made this recipe again according with the last review to make the necessary corrections for the wine sauce and adding more cheese to make the sauce thicker and better. Hope this helps to improve this recipe.

Steps:

• Heat oven to 400°F.
• Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
• Bake 15 min. or until heated through.

Steps:

• Preheat oven to 425 degrees F. Remove the stems from the mushrooms (set the caps aside), and finely chop them. Put the stems in a large bowl, and add the scallions, bell pepper, bread crumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley, and half the salt. Stir in 2 tablespoons of the olive oil, to moisten all of the crumbs and make a fairly tight stuffing. Combine the white wine and 1/2 cup hot water in a small bowl, and season with the remaining salt.
• Spread the butter all around the bottom of a 9-by-13-inch Pyrex baking dish. Fill the mushroom caps with the stuffing, and fit them in the baking dish. Sprinkle the remaining cheese over the mushrooms, and drizzle on the remaining olive oil. Pour the wine and water around the mushrooms in the baking dish.
• Bake until the mushrooms are crisp on top but tender and the juices are bubbling underneath, about 30 to 40 minutes, depending on the size. If there is too much juice left in the baking dish, pour it into a small pan and reduce to thicken. Otherwise, stir the remaining parsley into the pan and serve sauce with the mushrooms.