Italian Seasoned Stuffed Mushrooms Recipes

ITALIAN STUFFED MUSHROOMS

Steps:

• Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
• Set aside.
• Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
• Stuff caps with bread crumb mixture, setting in a greased baking dish.
• Drizzle remaining pan oil over the stuffed caps.
• Season with salt.
• Bake at 400 degrees until bubbly.

STUFFED MUSHROOMS (GIADA DE LAURENTIIS)

Steps:

• Preheat the oven to 400°F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
• Spoon the filling into the mushroom cavities (about 1-1/2 t. of filling -don't pack tightly because the mushroom will shrink when baking) and arrange on the baking sheet, cavity side up.
• Drizzle remaining oil over the filling in each mushroom.
• Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
• Serve.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350F/180°C.
• Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
• Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
• Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
• With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
• Bake 15-20 minutes until golden and hot.
• Serve warm or at room temperature.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

ITALIAN STUFFED MUSHROOMS

Steps:

• Wash, dry and stem mushrooms.
• Mince stems.
• Heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper.
• Saute, stirring for 5 minutes.
• Mix in parsley, salt, pepper, Italian seasoning, cheese, capers and bread crumbs.
• Remove from heat.
• Beat egg yolk with 1 teapsoon water and add to stuffing, mixing well.
• Stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes.
• --------Italianseasoning-------------.
• Blend ingredients thoroughly, store in airtight container.

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

ITALIAN STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F.
• Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
• Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
• Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
• Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.