Triple Cheese And Pesto Stuffed 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.

PESTO STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Remove and discard mushroom stems.
• Place mushrooms, stem-side up, on a foil-lined baking sheet. Set aside.
• Combine pesto and breadcrumbs in a small bowl. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap.
• Bake the filled caps until heated through and lightly browned, 18 to 22 minutes. Sprinkle with breadcrumbs, if desired.

TRIPLE CHEESE & TARRAGON-STUFFED MUSHROOMS

Steps:

• Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.
• Remove from the tray with a spatula, season and serve with a rocket salad.

PESTO-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6. To make the pesto, put all the ingredients in a small food processor and season with salt and pepper. Blitz to make a coarse paste, stopping to push down the ingredients in the bowl and adding a little water if necessary. Place the mushrooms in a roasting tin, undersides facing up. Spread a tablespoon of pesto over each mushroom and top with some breadcrumbs. Add the courgette slices in between the mushrooms and spray them with oil. Put the tin in the oven and roast the mushrooms for 10 minutes. Mix the tomato purée and oregano with 100ml of water in a bowl and stir in the butter beans. Take the tin out of the oven and add the butter bean mixture, taking care that the liquid doesn't go over the mushrooms - it's fine for it to cover the courgettes. Cook for a further 20 minutes. Remove the tin from the oven. Arrange the spinach over 4 plates and top with the stuffed mushrooms, courgettes and butter beans.

CHEESE AND PESTO-STUFFED MUSHROOMS

Steps:

• Preheat oven to 375•.
• Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
• In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
• Stuff the cheese-pesto mixture into the mushroom caps.
• Arrange the caps on a cookie sheet.
• Sprinkle the mushrooms with the reserved parmesan cheese.
• Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
• *Oryou can make lots of small ones if desired.

PARMESAN MUSHROOMS

Steps:

• In a large skillet, saute mushrooms in butter for 2 minutes. In a small bowl, combine the sour cream, flour, salt and pepper; stir into mushrooms. Cook just until bubbly, stirring frequently. , Spoon the mushroom mixture into a greased 8-in. square baking dish. Sprinkle with cheese. Bake at 425° for 10-15 minutes or until golden brown. Sprinkle with parsley before serving.

PESTO-STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
• 2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
• Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.

TRIPLE CHEESE AND PESTO STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 375•. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved parmesan cheese. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish. *If you can't find the larger button mushrooms for stuffing, you can use regular ones and just make more.

CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS

Steps:

• Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.
• Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.
• Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.