Garlic And Rosemary Stuffed Mushrooms Recipes

BACON ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add chopped mushroom stems and cook until soft, 5 to 7 minutes.
• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain bacon pieces on paper towels and add to mushroom mixture. Stir in Edam cheese and rosemary and mix to combine. Fill mushroom caps with mixture and place on a baking sheet.
• Bake in the preheated oven until filling is lightly browned and cheese is melted, 15 to 20 minutes.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

RUBY TUESDAY'S GARLIC AND ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Peel outer papery skin from garlic head.
• Cut off top 1/3" to expose garlic cloves.
• Place garlic head, cut side up, in small ramekin.
• Drizzle 1 1/2 Tablespoons oil over garlic head.
• Wrap ramekin in double thickness of foil.
• Place in oven; roast garlic for 30 minutes.
• Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
• Remove from oven and cool.
• Cut out mushroom stems; chop stems finely.
• Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
• Add chopped stems; sauté until beginning to release juices (about 3 minutes).
• Add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
• Remove skillet from heat.
• Mix in parsley and chopped rosemary.
• Separate roasted garlic into cloves and peel; reserve oil.
• Using fork, finely mash enough garlic in bowl to measure 1 1/2 Tablespoons.
• Mix in reserved oil.
• Stir garlic mixture into chopped mushroom mixture.
• Season with salt and pepper.
• Line large baking sheet with foil, spray with oil spray.
• Brush mushroom caps with 1 1/2 Tablespoons oil.
• Place rounded side down on prepared sheet.
• Lightly salt mushrooms.
• Spoon filling into mushrooms, mounding in center.
• **Canbe made 1 day ahead.
• Cover& chill.
• Preheat oven to 375°F.
• Bake mushrooms uncovered until tender (about 20 minutes).
• Arrange on platter; garnish with rosemary sprigs, if desired.

VEGAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 200° C / 390° F.
• Clean the mushrooms with a damp brush or cloth (do not wash them) and cut out all of the stems and save them for the stuffing.
• Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 minutes, flipping them to the other side halfway through.
• Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. You could also slice the garlic thinly first and crush it on a bread board with the side of a knife. Pound the garlic into a smooth paste and then add approximately 2 tbsp of olive oil to it to create a garlicky oil.
• Meanwhile dice the mushroom stems really finely.
• Heat up 15 ml / 1 tbsp of oil in a medium frying pan, add diced shallots and fry them off gently until almost translucent, stirring often.
• Next add in diced garlic, chopped fresh herbs, nutritional yeast, black pepper and ¼ tsp of salt. Continue frying until the shallots are translucent and garlic is fragrant.
• Next stir in diced mushroom stems. Fry off until the stems are cooked.
• Once mushroom caps are done baking, lower the oven temperature to 170° C / 340° F.
• Mix the baking juices into the miso paste. Mix diluted miso paste into the stuffing mixture before adding in lemon zest and juice.
• Stir in breadcrumbs and pine nuts making sure they are evenly distributed.
• Finally stir 15-30 ml / 1-2 tbsp of olive oil through the mixture. Adjust the seasoning and check that the mixture is moist but not overly soggy.
• Brush the insides of the caps with the garlic oil you made earlier before stuffing them with the mixture.
• Bake the stuffed mushrooms for about 15-20 minutes until the tops are browned.

GARLIC ROASTED MUSHROOMS WITH BALSAMIC VINEGAR

Steps:

• Preheat your oven to 400°F and set aside a 9x13-inch baking pan.
• Prepare the mushrooms by wiping with a soft brush or clean towel to remove the dirt. Trim the stems and, if any are much larger than the others, cut in half or quarters so all pieces are an even size. Place the mushrooms in the pan.
• In a small bowl, mix the vinegar, oil, garlic, and salt together.
• Pour the marinade over the mushrooms and toss to coat completely, massaging with your hands if needed to get them thoroughly coated.
• Season with pepper, to taste.
• Remove the leaves from the rosemary sprig and sprinkle over the mushrooms.
• Place the pan in the oven and bake for 20-30 minutes until soft and slightly browned.
• Transfer to a bowl and drizzle the pan juices over the mushrooms.
• Serve immediately. You can also store covered in the refrigerator for 3 or 4 days, or freeze for up to 3 months.

GARLIC AND ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
• Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
• Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
• Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.