Hot Stuffed Cremini Mushrooms Recipes

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.

STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400 degrees F, and prepare a baking sheet by lining with parchment paper - set aside.
• Wash and thoroughly dry your cremini mushrooms, then spread out on the parchment lined baking sheet and sprinkle with salt & pepper.
• Combine the jalapeno, onion, garlic, 1/4 C. cornmeal, 1/4 C. butter, and optional kielbasa in your food processor, along with 1/2 of the cremini stems.
• Pulse a few times, until the ingredients are combined - not too much so that they puree. Two or three pulses should be sufficient.
• Stuff the cremini caps with your butter mixture. Sprinkle 1/4 C. parmesan cheese over the stuffed mushroom caps, then sprinkle with remaining 2 Tbsp cornmeal.
• Bake at 400 degrees F. for 15-20 minutes, or until mushrooms have given up their juices.
• If needed, broil for a minute or two to crisp up - as needed.

STUFFED CRIMINI MUSHROOMS WITH GRUYERE

Steps:

• Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
• Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
• Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
• Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

ITALIAN SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
• Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

SAUSAGE STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400f degrees.
• Remove stems from mushrooms and finely chop stems.
• Mix 2 tablespoons bread crumbs and parmesan in small bowl.
• Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
• Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
• Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
• Stir in remaining bread crumbs and black pepper.
• Remove from heat.
• Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
• Sprinkle with Parmesan mixture.
• Bake until heated through, about 9 minutes.

PARMESAN STUFFED CRIMINI MUSHROOMS RECIPE

Steps:

• Wash mushrooms and dry off with a paper towel.
• Remove stems and chop them finely.
• Heat a pan and pour the olive oil. Add garlic and sauté until fragrant.
• Add onion, chopped mushroom stems, red bell pepper and sauté for 3-4 mins.
• Remove from heat and let it cool.
• Add Parmesan cheese and breadcrumbs.
• Use this mixture to stuff the mushrooms.
• Top with Monterey Jack cheese and parsley.
• Preheat oven to 350 degrees F.
• Bake mushrooms for 15 mins and then serve right away.

HOT STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
• Place caps on a bake sheet and season to taste w salt/pepper.
• Fill caps with butter mixture.
• Sprinkle remaining 1/4 parm over all the caps.
• Sprinkle 1/4 of bread crumbs over the parm coated caps.
• Bake for 15 minutes or until mushrooms give up juices.
• Broil to crisp up topping if not to satisfaction.
• Serve and Enjoy!

STUFFED CREMINI MUSHROOMS

Steps:

• Trim the ends of the mushroom stems and discard. Then gently remove the stems from the mushrooms and chop into small pieces. Set aside.
• Warm the olive oil in a large sauté pan. Add the garlic, and when fragrant, add the chopped mushroom stems. Sauté for 30 seconds. Remove from the heat.
• Add the breadcrumbs, cheese, parsley, and salt and pepper to the pan. Use your hands to mix all of the ingredients together, adding olive oil 1 teaspoon at a time until the mixture can easily form a patty.
• Overstuff each mushroom and place in a large oven safe casserole dish. The mushrooms should be touching each other. Before baking, add about 1/3 cup of water to the bottom of the casserole dish.
• Bake the mushrooms, uncovered, at 325 for about 25 minutes. Serve warm.
• Tip: Cremini mushrooms are used in place of the traditional white button mushrooms in this recipe for two reasons-flavor and amount of shrinkage. You can substitute white button mushrooms, but be sure the raw mushrooms are substantially larger than the mushrooms you plan on serving, as they will shrink quite a bit in the oven.
• Tip: Stuffed mushrooms can be made 2-3 days in advance. Prior to baking, cover the pan with aluminum foil and refrigerate. When ready to serve, uncover, add water, and bake.