Stuffedmushroomcapsdoneonthebbq Recipes

Steps:

• Preheat oven to a hot 220C degrees.
• Line a 13x11 oven tray with foil; grease the foil.
• Remove mushroom stalks from the caps; chop finely.
• Arrange caps on tray.
• Heat oil in frying pan, add bacon.
• Cook over medium heat for 3 minutes, stirring occasionally.
• Add chopped mushroom stems.
• Cook over high heat for 2 minutes.
• Remove pan from heat.
• Transfer the mixture to a medium bowl.
• Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
• Divide bacon and mushroom mix evenly into 10 portions.
• Press mix into each cap.
• Bake for 12 minutes or until lightly golden.

Steps:

• Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
• Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
• Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
• Preheat the oven to 350 degrees F.
• When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

Steps:

• Clean mushrooms by wiping (do not wash.).
• Take stems out of mushrooms and save for another purpose.
• Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
• Brush insides and outsides of mushrooms with olive oil.
• Stuff mushrooms with cream cheese mixture, mounding it up a little.
• Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
• Bake at 375 degrees for 15 to 20 minutes.
• The bread crumbs should be golden brown.
• Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
• Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
• Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

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:

• 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!