STUFFED ASIAGO-BASIL MUSHROOMS
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.
Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM GRATIN
This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.
Provided by fluffernutter
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
- Preheat the oven to 425 degrees.
- Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
- Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7
MUSHROOMS AU GRATIN
This easy-to-prepare side dish brings me rave reviews whenever I prepare it for the holidays. Even when I double the recipe, my family eats every bite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 193 calories, Fat 14g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
ASIAGO & GRUYERE POTATO GRATIN
This grown-up version of potato gratin has the perfect flavor combination your whole family will love. The cottage cheese and half and half mixture is the liquid that cooks the potatoes. It makes the dish nice and creamy with lots of flavor from the fresh thyme and hint of cayenne. What makes this scalloped potatoes recipe...
Provided by Genny Miller
Categories Other Side Dishes
Time 6h20m
Number Of Ingredients 9
Steps:
- 1. In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
- 2. Slowly add half and half while the processor is running. Set aside.
- 3. Combine Gruyere and Asiago cheese; set aside.
- 4. Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
- 5. Pour one-third of cottage cheese mixture over potatoes.
- 6. Top with one-third of shredded cheese mixture.
- 7. Repeat two more times with remaining ingredients.
- 8. Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
- 9. Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
- 10. Remove from oven and allow to stand 15 minutes before serving.
MUSHROOM GRATIN WITH ASIAGO CHEESE
Make and share this Mushroom Gratin With Asiago Cheese recipe from Food.com.
Provided by Epi Curious
Categories Vegetable
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler. In a large skillet, melt the butter over medium heat. Add the shallots and saute, stirring occasionally, until softened, 3 to 5 minutes. Add the mushrooms, wine and salt/pepper mix and cook until all the liquid evaporates. Add cream and reduce to a sauce consistency. Taste for seasoning. Transfer mixture to an ovenproof dish and top with the Asiago cheese. Place under the broiler until the cheese melts.
MUSHROOM AND BLUE CHEESE GRATIN
Make and share this Mushroom and Blue Cheese Gratin recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Melt butter in large skillet. Saute mushrooms and garlic over medium heat until majority of liquid (from mushrooms) cooks away.
- Add wine and cream. Reduce heat to medium low and cook mixture for 3-4 minutes. Add cheese and stir until melted and smooth.
- Pour into medium ovenproof baking dish. Bake 10-12 minutes until browned and bubbly.
Nutrition Facts : Calories 535.6, Fat 50.2, SaturatedFat 31.6, Cholesterol 154.7, Sodium 900.4, Carbohydrate 6.7, Fiber 0.9, Sugar 1.9, Protein 16.4
POTATO AND SHIITAKE MUSHROOM GRATIN
Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.
Provided by Annacia
Categories Potato
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
- Add garlic, thyme, and rosemary; saute; 1 minute.
- Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
- Season with salt and pepper. Cool.
- Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
- Butter a 13x9x2 inch baking dish.
- Peel potatoes, and cut into 1/8 inch slices.
- Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
- Top potatoes with half of the mushroom mixture.
- Sprinkle 1/3 of the cheese over mushrooms.
- Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
- Arrange remaining potatoes atop cheese.
- Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
- Cover loosely with foil.
- Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
- Uncover, using metal spatula, press on potatoes to submerge.
- Sprinkle remaining cheese over potatoes.
- Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
FANTASTIC MUSHROOMS AU GRATIN
This is one of my family's all time favorite mushroom recipes, you can double the recipe, I have left the garlic as optional if you are a garlic lover I suggest to add in and you may adjust the amount to taste --- you will love this! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Grease a shallow baking dish.
- In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
- In a small bowl, blend together sour cream, salt, pepper and flour.
- Add to the mushrooms in the pan.
- Heat until JUST beginning to boil.
- Transfer to a baking dish.
- Sprinkle with chopped parsley and cheese.
- Bake for about 10-15 minutes.
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