Stuffed Button Mushrooms Recipes

Steps:

• In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter. Cook and toss for 5 minutes, until beautifully browned.
• Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
• Toss in the parsley and serve immediately.

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:

• Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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:

• In a large bowl mix the following ingredients: grated celery root and carrot, diced onion, chopped scallions and dill, coriander, thyme, pepper and salt.
• Remove the mushrooms' stems. Don't throw them away. You can make a delicious mushroom rice pilaf out of them.
• Preheat the oven at 375°F.
• Place the mushrooms in an oven tray.
• If you use butter - melt it in a small saucepan then pour a little in each mushroom.
• If you use oil, just pour a few drops in each mushroom.
• Stuff each mushroom with about 1 or 1 1/2 tsp of stuffing.
• Pour 1/4 cup of water in the tray. We want the mushrooms to be moist not dry.
• Cover the tray with some aluminum foil.
• Place it in the oven and let it cook for about 30 minutes.
• Eat!

Steps:

• Pull out the stalk of mushrooms.
• scoop out a bit of the inside if you would like them deeper.
• mix cream cheese and parmesan cheese together (regular parmesan works too but I like extra sharp parmesan).
• add salt, pepper and a little bit of garlic to taste.
• stuff the mushrooms.
• sprinkle a little paprika for colour.
• grill until slightly golden.
• don't put too many on a plate as they are very rich.

Steps:

• Preheat oven to 350 degrees. Quickly rinse off mushrooms under water.
• Gently wiggle the stems out of mushroom caps. Mince stems only and save for later.
• Toss mushrooms in 1 tablespoon olive oil and a pinch each of salt and pepper in mixing bowl. Arrange caps on baking sheet hollow side up.
• Heat remaining tablespoon of oil in skillet on medium heat. Saute garlic and minced mushroom stems for 5-7minutes.Stir with wooden spoon until most of juices are evaporated.
• Transfer garlic and stems to mixing bowl. Add stuffing mix, cheese, and sage. Stir. Add salt and pepper to taste.
• Spoon filling into caps, and bake for 10-12 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
• Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
• Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
• Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
• Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
• Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

Steps:

• Remove and discard mushroom stems. Place stuffing mix in small bowl.
• Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
• Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
• Bake 30 min. Sprinkle with parsley and red pepper.

Steps:

• Place the artichokes in a food processor and process until completely minced.
• In a small sauce pan, add the cream cheese, garlic, heavy cream and minced artichoke hearts.
• Cook on medium heat stirring constantly until the cream cheese is melted and creamy.
• Remove the mixture from the heat and add in the shredded cheese, salt and pepper to taste.
• Stir in the french fried onion crumbs.
• Butter a foil lined baking dish.
• Put a tbsp of the filling in each mushroom and place them on a baking dish.
• Bake on 400degrees F. for 15 minutes or until the cheese is bubbly and golden brown on top.