Holiday Stuffed Mushrooms Rachael Ray Recipes

ARTICHOKE AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

HOLIDAY STUFFED MUSHROOMS - RACHAEL RAY

Steps:

• Preheat oven to 350°.
• Clean mushroom caps with damp paper towel.
• Heat oil in a large skillet over medium-high heat.
• Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
• Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
• Wipe out skillet and return to heat.
• Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
• In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
• Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
• Top each with a dot of chopped red bell pepper and serve.