Stuffed Mushroom Recipes

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.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
• Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
• Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
• Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

STUFFED MUSHROOMS

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 sautéed 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 × 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 olive oil. Bake until the mushrooms are cooked through and the bread crumbs 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.