Cheesy Carrot And Tofu Stuffed Mushrooms Recipes

CHEESY STUFFED MUSHROOMS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

CARROT & STUFFING CASSEROLE

Steps:

• Cook carrots in small amount of water until tender crisp (5- 7 minutes).
• Meanwhile, saute onion in margarine until tender.
• Combine cooked carrots and sauteed onion with cream of celery soup.
• Prepare 1 box of Stove Top stuffing.
• In 2 quart casserole dish make layers as follows: 1/2 of stuffing, 1/2 of carrot mixture, 1 c. cheddar cheese.
• Repeat layers.
• Bake uncovered at 350 F for 20 to 25 minutes.

AIR FRYER STUFFED MUSHROOMS

Steps:

• Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.
• Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
• Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.

CHEESY CARROT AND TOFU STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

CARROT CASSEROLE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top.
• Bake in preheated oven for 50 minutes.

CHEESY CARROTS

Steps:

• In a large pot of water, boil carrots until soft. Drain well.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.

VINEGAR-AND-TARRAGON MUSHROOMS

Steps:

• Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.