Caramelized Onion And Mushroom Stuffing Casserole Recipes

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SAUTéED MUSHROOMS AND ONIONS



Sautéed Mushrooms and Onions image

10 Minute Sauteed Mushrooms and Onions Recipe with Minced Garlic, a simple and easy side dish. Mushrooms smothered in delicious garlic ,butter, onions and soy sauce is the best combination!

Provided by Trisha Haas - Salty Side Dish

Categories     Side Dishes

Time 10m

Number Of Ingredients 7

1 lb sliced mushrooms
1 onion (chopped)
3 tablespoons butter
1 tablespoon garlic
1 tablespoon cooking sherry
1 tablespoon soy sauce
salt and pepper

Steps:

  • Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
  • Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
  • Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
  • Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
  • Season mushrooms and onions with sea salt and cracked pepper.
  • Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.

Nutrition Facts : ServingSize 1 g, Calories 126 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 387 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 3 g

BAKED STUFFING CASSEROLE



Baked Stuffing Casserole image

A simple bread stuffing made with onion, celery, bread, seasonings and instead of plain chicken broth it uses chicken and rice soup for a different twist.

Time 1h15m

Yield 4

Number Of Ingredients 9

4 tablespoons butter
1 medium onion, chopped
1/2 cup celery, chopped
10 slices stale bread, cubed
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried sage
1 can (10.75 ounce size) chicken and rice soup
5 ounces water

Steps:

  • Preheat the oven to 325 degrees F. Grease a 1 to 1 1/2 quart casserole dish. Melt the butter in a skillet over medium heat. Add the onion and celery and cook until soft. Place the bread cubes, salt, pepper, and sage in a large bowl. Add the cooked onion, celery, and the melted butter from the pan. Combine the chicken and rice soup with the water in a small bowl. Add to the bread mixture and stir gently to combine. Do not overmix. Place the stuffing in the prepared casserole and bake for one hour at 325 degrees F or until the top is lightly browned. Serve hot.

Nutrition Facts :

CHEESY MUSHROOM CASSEROLE



Cheesy Mushroom Casserole image

This deliciously cheesy mushroom casserole is wonderfully flavored with onions, thyme, and melted gruyere.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1/4 cup olive oil (plus more for the pan)
32 oz baby Bella or crimini mushrooms (sliced)
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of fine salt )
1 cup onions (chopped )
1 tablespoon fresh garlic (minced )
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup Gruyere cheese (shredded )
1 teaspoon dried parsley (for garnish)

Steps:

  • Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
  • Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, onions, and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
  • Add the garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
  • Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
  • Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 200 kcal, Carbohydrate 8 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, Sodium 441 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

WILD MUSHROOM AND SPINACH STUFFING



Wild Mushroom and Spinach Stuffing image

Provided by Sara Foster

Categories     Mushroom     Side     Sauté     Thanksgiving     High Fiber     Dinner     Stuffing/Dressing     Spinach     Fall     Family Reunion     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

Steps:

  • Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
  • Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

POTATO MUSHROOM CASSEROLE WITH CARAMELIZED ONIONS



Potato Mushroom Casserole with Caramelized Onions image

Super delicious Potato Mushroom Casserole with caramelized onions and crispy bacon.

Provided by Love Keil

Categories     Easy Recipe     Potato     Side Dish

Time 45m

Number Of Ingredients 10

10 oz mushrooms (washed and sliced)
4-5 potato (peeled)
1 Small onion (chopped)
1 1/2 cup heavy whipping cream
olive oil
1/4 teaspoon Paprika
Mrs.Dash seasoning to taste (100% optional)
salt and pepper to taste
green for garnish
bacon for garnish (optional)

Steps:

  • Peel potatoes, wash and cook them in the salted water until the knife goes thru easily when inserted into potato.
  • In the skillet with olive oil saute onion on a medium heat until translucent color. Add sliced mushrooms and saute it for about 3-5 minutes.
  • Once potato are done cooking, pour the water out, let it cool. After cut it into cubes and place it in the greased baking dish. Add saute onion with mushrooms. Stir.
  • Now lets prepare the saute mixture. In one cup of heavy whipping cream add paprika, salt and pepper. Stir. (Feel free to add any of your favorite seasonings that you think will taste good with this dish) Pour the mixture over potato and bake at 360F for 40-45 minutes. Garnish with greens and bacon. Enjoy!

CARAMELIZED ONION AND MUSHROOM STUFFING



Caramelized Onion and Mushroom Stuffing image

A moist and savory stuffing full of caramelized onions and mushrooms. The only stuffing my family will eat!

Provided by SuzieQue

Categories     Thanksgiving

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb buttermilk bread, cut into 1/2 inch cubes
8 tablespoons butter
2 large yellow onions, chopped medium
1 1/2 lbs fresh white mushrooms, cleaned and sliced
3 stalks celery, chopped
2 teaspoons dried tarragon
1/2 cup fresh parsley, chopped
3/4 cup chicken stock or 3/4 cup chicken broth
2 eggs, beaten

Steps:

  • Heat oven to 400 degrees.
  • Spread bread cubes in single layer on a large baking sheet.
  • Bake, stirring occasionally about 10 minutes or until golden brown.
  • Transfer to a large bowl.
  • In a large, heavy frying pan, melt the butter over medium high heat.
  • When hot, add onions and cook, stirring occasionally until golden brown.
  • About 20 minute.
  • Reduce heat to medium and add the mushrooms and celery.
  • Cook and stir until tender, about 8 minutes.
  • Add this mixture to the bread cubes along with the parsley and tarragon.
  • Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
  • Add hot stock to the bread mixture and season to taste with salt and pepper.
  • Mix in the eggs.
  • Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
  • Cover with foil and bake at 325 degrees for 30 minutes.
  • Uncover and bake until top is golden brown, about 30 minutes longer.
  • I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!

CARAMELIZED ONION AND MUSHROOM STUFFING CASSEROLE



CARAMELIZED ONION AND MUSHROOM STUFFING CASSEROLE image

Categories     Mushroom     Side     Bake     Quick & Easy     Stuffing/Dressing

Yield 8 people

Number Of Ingredients 11

•2 tbsp (25 mL) olive oil
•1 chopped large Ontario Onion
•2 minced, cloves Ontario Garlic
•8 oz (250 g) sliced, fresh Ontario Mushrooms
•3 tbsp (45 mL) chopped fresh parsley
•1 tbsp (15 mL) each of chopped fresh thyme and rosemary or 1/2 tsp (2 mL) each dried
•4 cups (1 L) cubed French bread
•2 cups (500 mL) grated Cheddar cheese
•3 Ontario Eggs
•2 cups (500 mL) chicken or vegetable stock
•1/2 tsp (2 mL) each salt and pepper

Steps:

  • Preheat oven to 350°F (180°C). Butter an 8 cup (2 L) baking dish. In large non-stick skillet, heat oil over medium heat. Add onion and garlic, reduce heat to medium-low and cook until tender and golden brown, about 15 minutes. Stir often. Add mushrooms and cook until softened, about 5 minutes. Remove from heat and stir in parsley, thyme and rosemary. In large bowl, combine onion and mushrooms with bread cubes and cheese. In medium bowl, combine eggs with stock, salt and pepper. Pour over bread mixture and combine gently. Pour into prepared dish and bake for 35 to 40 minutes or until puffed, set and golden.

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2020-05-17 PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray your casserole dish with cooking spray; set aside. Place the torn …
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  • PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray your casserole dish with cooking spray; set aside. Place the torn croissants on a large baking tray in a single layer. Spray with nonstick cooking spray and place in the oven for 5 minutes to crisp up and dry out a bit. Remove from the oven and allow for the croissants to cool.
  • SAUTE: Heat the olive oil in a large saute pan or dutch oven over medium-high heat. Add the celery and sauté for 4-5 minutes or until it starts to soften. Then kick the heat up to high, add the butter and mushrooms and continue to cook for 6-8 minutes or until the mushrooms soften and caramelize. Season with the fresh sage and thyme and cook for an additional 30 seconds, then remove from the heat and allow for the veggies to cool completely. In a large bowl, whisk together the eggs, chicken stock, salt, garlic powder, onion powder, fresh parsley, and a generous pinch of black pepper. When the veggies have cooled, add them to the egg mixture along with all the butter in the sauté pan and the caramelized onions. Then stir in the pecans and the shredded gruyere.
  • BAKE: Carefully dump the stuffing mixture into the prepared casserole dish, cover with foil, and bake for 30-40 minutes or until the stuffing is set. Remove the foil during the last 10-12 minutes to help brown and crisp up the croissants on top. Allow to cool for several minutes before serving.


CARAMELIZED ONIONS AND MUSHROOMS - THE CULINARY …
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2020-11-27 French Onion Mushroom Casserole is essentially the best bowl of French Onion Soup you’ve ever had, only in casserole form. The perfectly toasted French bread, the melting Swiss cheese, the caramelized onions, and all of the hearty, warm flavors of beef, garlic and mushrooms …
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