Mammas Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 325°F.
• Heat oil in a skillet and gently brown the garlic.
• Crumble the sausage into the pan and brown it.
• In a bowl, combine bread crumbs, cheese, parsley and egg.
• Add sausage to bowl and mix well.
• Fill mushroom caps with stuffing.
• Place mushrooms in a baking pan lined with foil.
• Add a little chicken stock to the pan to keep the mushrooms from drying out.
• Bake for 15-30 minutes, depending on the size of the mushrooms.
• Serve hot.

Steps:

• Preheat oven to 375 degrees F.
• Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
• In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil.
• Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil.
• Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.

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 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Steps:

• Pre-heat your oven to 190c.
• Heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes.
• Remove from the heat and add the diced tomato and mixed herbs; mix well.
• Sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps.
• Sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.