Arts Italian Stuffed Mushrooms Recipes

ITALIAN STUFFED MUSHROOMS

Steps:

• Wash, dry and stem mushrooms.
• Mince stems.
• Heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper.
• Saute, stirring for 5 minutes.
• Mix in parsley, salt, pepper, Italian seasoning, cheese, capers and bread crumbs.
• Remove from heat.
• Beat egg yolk with 1 teapsoon water and add to stuffing, mixing well.
• Stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes.
• --------Italianseasoning-------------.
• Blend ingredients thoroughly, store in airtight container.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients. , Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.

ART'S ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat over to 350 degrees F.
• Prepare potatoes according to package directions.
• Add sun-dried tomatoes.
• Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
• Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
• Sprinkle shredded Parmesan over the top of the mushrooms.
• Bake for 20-25 minutes.

ITALIAN STUFFED MUSHROOMS

Steps:

• 1. Pre heat oven to 350. Clean and remove stems from mushrooms. Finely
• chop stems and set aside. In a medium fry pan add butter, garlic and
• mushroom stems. After a few minutes add the bread crumbs slowly. May not
• use all. Do not want mixture too dry. After bread crumbs are added take
• pan off heat and begin to fill mushroom caps. Bake on a cookie sheet
• 15-20 minutes til brown and caps are cooked.
• 2. Enjoy!

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.