Jacks Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 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:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems, garlic and chili powder; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps. Place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.

Steps:

• Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches.
• Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat.
• Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks.
• In a shallow pan, mix together eggs, salsa and salt.
• In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano.
• Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture.
• Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use.
• Serving Day:.
• Unwrap chicken breasts.
• Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees.
• When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter.
• Bake uncovered about 35-40 minutes, or just unitl done.
• Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!

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 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
• Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.

Steps:

• Fry sausage and drain grease.
• Break the stems out of the mushrooms and finely dice up the stems.
• Place the diced stems in a bowl and add the sausage and the cream cheese. Mix well with a spoon.
• Line the mushroom caps, upside down, on a baking pan. Put a scoop of the filling into each cap.
• Squeeze some butter over each mushroom.
• Cover the baking pan with aluminum foil and bake for 20 minutes at 350 degrees.
• Then remove the foil and let bake an additional 10 minutes. If they start looking too dry, add a little bit of water to the bottom of the baking pan.