Disappearingstuffedmushrooms Recipes

STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl combine the stuffing, mozzarella cheese, and turkey. Stuff each mushroom cap with a tablespoon of stuffing. Arrange the stuffed mushrooms on a sheet tray or in a baking dish. Put in the oven and bake until the mushrooms are browned and the filling is toasted, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter to serve.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
• Remove the mushroom caps from the stems. Reserve the caps for another use. Roughly chop the stems and set aside.
• In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
• Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
• Brine:
• In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
• In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
• Glaze:
• In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

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!

STUFFED MUSHROOMS

Steps:

• Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
• Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
• Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
• Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and season with salt. Continue cooking until the onions are soft and aromatic, about 5 minutes. Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and place in a mixing bowl to cool.
• Once cooled, add the sausage and breadcrumbs. Pour in 1 whisked egg and combine. Add another egg if the mixture is still dry.
• Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small saute pan, heat a bit of oil and cook the patty until it's done. When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season.
• When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on the top, 8 to 10 minutes. Transfer to serving platters.

MEATLESS STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
• Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
• Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 12 minutes.

STUFFED MUSHROOMS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
• In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
• In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
• In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
• Bake for 15 minutes.

STUFFED MUSHROOMS

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

DISAPPEARING STUFFED MUSHROOMS

Steps:

• Wash the mushrooms and remove the stems.
• Soften the cream cheese.
• Using a food processor, chop the crabmeat and the shrimp.
• In a small bowl, combine the seafood, cream cheese, garlic powder, feta cheese and half of the cheddar cheese.
• Scoop the mixture evenly into the mushroom caps and top each cap with a little of the remaining cheddar.
• Bake at 350°F until the cheese is melted and the mixture is lightly golden on top.
• Let cool and enjoy!