Apple Stuffed Mushroom Caps Recipes

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to 375*F. Clean mushrooms and remove stems.
• Brush caps with 2 tbsp melted butter and arrange, hollow side up in 13 x 9 baking dish. Season with salt and pepper.
• Finely chop mushroom stems; saute with green onion in remaining butter 10 - 12 minutes until most of the liquid is evaporated, stirring frequently. Lower heat and stir in flour, cooking for 1 minute. Add cream and simmer until thickened. Stir in Parmesan and parsley.
• Fill mushroom caps with mixture. Top each with 1 tsp swiss cheese. Bake at 375*F for 30 minutes. If taking away, DO NOT COVER WITH ANYTHING THAT FLEXES! It will adhere to the hot cheese and ruin the presentation.
• ***Note: These mushrooms can be made a day in advance. Prepare and stuff mushrooms; top with cheese. Cover and refrigerate until ready to bake and serve.

STUFFED MUSHROOM CAPS

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.

STUFFED MUSHROOM CAPS

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.

APPLE-STUFFED MUSHROOM CAPS

Steps:

• Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). , In a small skillet, saute chopped mushrooms and celery in butter. In a small bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice., Place mushroom caps on a greased baking sheet; stuff with apple mixture. Bake at 375° for 15-20 minutes or until mushrooms are tender. Serve warm.

PESTO STUFFED MUSHROOM CAPS

Steps:

• Make marinade and marinate mushroom caps for 24 hours.
• Remove mushrooms from the marinade and pat dry with a towel.
• Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
• Blend until well incorporated, but not completely smooth.
• Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
• Serve as-is, or warmed in a dehydrator or very low oven for about an hour.

CLASSIC SMOKED STUFFED MUSHROOMS

Steps:

• Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and cut the very bottoms of them off and discard. Cut the remaining stems into small pieces.
• Place a medium skillet over medium-high heat and add 1 tablespoon of EVOO. Add the shallots and stem pieces and sauté for 3 to 5 minutes until the shallots have wilted. Add the garlic and cook for another 30 seconds until the garlic is fragrant. Set aside to cool.
• Preheat your smoker to 250°F with the vent open. Fill the water bowl 1/2 way. Place the wood chips in the tray.
• In a large bowl, combine the bread crumbs, cheese, and parsley. Stir in the mushroom stems, shallots, garlic, salt, pepper, and 4 tablespoons of EVOO.
• Place the mushroom caps on the sheet pan. Fill each mushroom with a heaping spoonful of the stuffing mixture. Drizzle the last tablespoon of EVOO over the top of the stuffing.
• Put the pan into the smoker. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through. Continue to smoke if necessary.
• Serve the mushrooms warm.