Award Winning Stuffed Baby Portabella Mushrooms Cremini Recipes

AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)

Steps:

• STUFFING: Preheat oven to 400 degrees.
• Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
• Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
• Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
• MUSHROOMS: Preheat oven to 400 degrees.
• Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
• Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
• Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

RACHAEL RAY'S STUFFED BABY BELLAS

Steps:

• Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
• Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
• Melt butter in a 10" skillet over medium heat.
• Cook onion and broccoli 2 minutes, stirring occasionally.
• Stir in mushroom stems.
• Cook 2 minutes, stirring occasionally.
• Cool slightly.
• Stir in bread crumbs and cheese.
• Spoon vegetable mixture into mushroom caps.
• Place on ungreased baking pan.
• Garnish with bell pepper pieces.
• Bake 15 minutes.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.

HOT STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
• Place caps on a bake sheet and season to taste w salt/pepper.
• Fill caps with butter mixture.
• Sprinkle remaining 1/4 parm over all the caps.
• Sprinkle 1/4 of bread crumbs over the parm coated caps.
• Bake for 15 minutes or until mushrooms give up juices.
• Broil to crisp up topping if not to satisfaction.
• Serve and Enjoy!