STUFFED MUSHROOM CAPS
Steps:
- Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
- Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
- Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
- Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.
STUFFED MUSHROOM CAPS DONE ON THE BBQ
Make and share this Stuffed Mushroom Caps done on the BBQ recipe from Food.com.
Provided by silky
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter with onion flakes, cheese bacon bits, bread crumbs and parsley.
- Stuff mushroom caps with this mixture.
- Have ready 6 squares of heavy-duty foil.
- Place 4 mushrooms on each square of foil and seal foil into packets.
- Place on grill 6 inches above gray coals for 12-15 minutes.
- Do not turn packets.
Nutrition Facts : Calories 163, Fat 10.8, SaturatedFat 6.5, Cholesterol 29.9, Sodium 214.5, Carbohydrate 9.5, Fiber 1.2, Sugar 2, Protein 8.2
STUFFED MUSHROOM CAPS
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Nutrition Facts :
STUFFED MUSHROOM CAPS
Make and share this Stuffed Mushroom Caps recipe from Food.com.
Provided by Evie3234
Categories Pork
Time 35m
Yield 10 stuffed mushroom caps
Number Of Ingredients 9
Steps:
- Preheat oven to a hot 220C degrees.
- Line a 13x11 oven tray with foil; grease the foil.
- Remove mushroom stalks from the caps; chop finely.
- Arrange caps on tray.
- Heat oil in frying pan, add bacon.
- Cook over medium heat for 3 minutes, stirring occasionally.
- Add chopped mushroom stems.
- Cook over high heat for 2 minutes.
- Remove pan from heat.
- Transfer the mixture to a medium bowl.
- Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
- Divide bacon and mushroom mix evenly into 10 portions.
- Press mix into each cap.
- Bake for 12 minutes or until lightly golden.
Nutrition Facts : Calories 89.7, Fat 6.3, SaturatedFat 1.7, Cholesterol 26.4, Sodium 124.4, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 3.5
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)
Provided by Booper-2
Number Of Ingredients 6
Steps:
- HEAT barbecue to medium heat. Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture. Fill caps with remaining ingredients. Grill 6 to 8 min. or until filling is heated through. Serve warm.
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