Swiss Baked Mushrooms Recipes

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GARLIC BUTTER ROASTED MUSHROOMS



Garlic Butter Roasted Mushrooms image

Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.

Provided by Nagi

Categories     Mains     Side

Time 25m

Number Of Ingredients 7

500g / 1lb mushrooms (, button or Swiss brown / cremini OR 8 large (like portabello))
50g / 3 tbsp unsalted butter (, melted)
1 tbsp olive oil
2 garlic cloves (, finely minced)
1/2 tsp each salt and pepper
1 1/2 tbsp lemon juice
1 tsp fresh thyme leaves ((parsley also good for colour))

Steps:

  • Preheat oven to 220°C/450°F (200°F fan).
  • Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
  • Spread on a baking tray and roast for 25 minutes - do not toss or turn.
  • Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

Nutrition Facts : ServingSize 143 g, Calories 152 kcal, Carbohydrate 5 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g

SWISS MUSHROOM LOAF



Swiss Mushroom Loaf image

I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. -Heidi Mellon, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (1 pound) Italian bread, unsliced
1 block (8 ounces) Swiss cheese, cut into cubes
1 cup sliced fresh mushrooms
1/4 cup softened butter, cubed
1 small onion, finely chopped
1-1/2 teaspoons poppy seeds
2 garlic cloves, minced
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

Nutrition Facts : Calories 214 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 372mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

SLOW-ROASTED STUFFED SWISS BROWN MUSHROOMS



Slow-Roasted Stuffed Swiss Brown Mushrooms image

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces.

Provided by bluemoon downunder

Categories     Cheese

Time 40m

Yield 8 slow-roasted stuffed swiss brown mushrooms, 4 serving(s)

Number Of Ingredients 12

8 medium swiss brown mushrooms
2 tablespoons extra virgin olive oil
1 small brown onions (for Australians) or 1 small yellow onion, finely chopped (for Americans)
1 -3 garlic clove, minced, depending on how much you like garlic
dried sage, a sprinkling, to taste (optional)
dried rosemary, a sprinkling, to taste (optional)
1/4 cup coarse wholemeal breadcrumbs (15 grams)
1/2 cup walnuts, coarsely chopped (60 grams)
1 cup pecorino cheese, grated (80 grams)
sea salt, to taste
fresh ground black pepper, to taste
1 sprig thyme, leaves only

Steps:

  • Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
  • Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
  • Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
  • Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.

BAKED HAM & SWISS WITH MUSHROOM SAUCE



Baked Ham & Swiss With Mushroom Sauce image

Recipe was adapted from 'Cooking for the Rushed' cookbook. I cut back the green onions & black pepper; we found them alittle overpowering. You could substitute the cheese, however, I feel the Swiss compliments the flavours the best. If you don't like ham, try shrimp or smoked turkey breast instead.

Provided by Mustang Sally 54269

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
15 mushrooms
3 green onions
1 tablespoon flour
3/4 cup milk
1/4 teaspoon ground pepper
1/8 teaspoon nutmeg
4 large croissants
4 slices black forest ham (approx 160 g)
4 slices swiss cheese (approx 85 g)

Steps:

  • Preheat oven to 350°F
  • Heat butter in non-stick pan at med-high heat.
  • Chop mushrooms & onions, add to pan and cook till tender. Stir while it cooks.
  • Mix in flour and then gradually add milk until mixture begins to thicken.
  • Add spices, stir & remove from heat.
  • Cut croissant in half, lenghwise. Place bottom halves on a cookie sheet. Layer each bottom half with ham first, 1/4 mushroom sauce & then 1 slice of cheese. Cover with the top of the croissant.
  • Bake for 15 min or until cheese has melted.

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