Yummy Mushroom Caps Recipes

Steps:

• Preheat oven to 375*F. Clean mushrooms and remove stems.
• Brush caps with 2 tbsp melted butter and arrange, hollow side up in 13 x 9 baking dish. Season with salt and pepper.
• Finely chop mushroom stems; saute with green onion in remaining butter 10 - 12 minutes until most of the liquid is evaporated, stirring frequently. Lower heat and stir in flour, cooking for 1 minute. Add cream and simmer until thickened. Stir in Parmesan and parsley.
• Fill mushroom caps with mixture. Top each with 1 tsp swiss cheese. Bake at 375*F for 30 minutes. If taking away, DO NOT COVER WITH ANYTHING THAT FLEXES! It will adhere to the hot cheese and ruin the presentation.
• ***Note: These mushrooms can be made a day in advance. Prepare and stuff mushrooms; top with cheese. Cover and refrigerate until ready to bake and serve.

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).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

Steps:

• Wash mushrooms, and separate the stems from the mushrooms.
• Chop stems and crab up fine and set aside.
• In bowl cream the cream cheese and add the mushroom and crab mix.
• Add garlic and pepper-taste add more if needed.
• Add mozzarella, and cream all together.
• Stuff into mushrooms.
• Pre-heat oven 400 degrees, place mushrooms on cookie sheet and cook until done.
• for a change instead of garlic us emeralds regular sessioning.