Four Cheese Stuffed Mushrooms 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:

• Remove the stems from the mushrooms.
• Mince them and set aside.
• Heat the oil in a skillet.
• Add the onions, garlic and minced mushroom stems.
• Cook until soft (about 5 minutes over medium heat).
• Add the basil and wine.
• Simmer until almost dry (about 7 minutes).
• Cool slightly.
• Blend in the cheese.
• Preheat the oven to 350.
• Place the mushroom caps in a lightly greased baking pan.
• Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
• Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• Gently remove the stems from the mushrooms and set both the caps and the stems aside.
• Lightly spray a large baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded sides down. Bake in the oven for 12 to 14 minutes. (Afterward, do not turn the oven off.)
• Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add onion, chopped mushroom stems, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.
• Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
• In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add the cooked veggie mixture, and stir until blended.
• Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top, too!
• In a small bowl, mix Parm-style topping with garlic powder. Sprinkle the stuffed mushrooms with this mixture.
• Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!!!