Buttery Stuffed Mushroom Bread Recipes

BUTTERY STUFFED MUSHROOM BREAD

Steps:

• Heat oven to 350.
• Slice bread diagonally to within 1 inch of bottom, without cutting through completely.
• Place bread on large piece of foil.
• Combine cheese, mushrooms and green onions.
• Stuff mushroom mixture into each cut of bread, being sure to fill each cut.
• Melt butter; add lemon juice, poppy seeds and mustard.
• Drizzle butter sauce over bread just before baking.
• Wrap bread securely in foil.
• Bake for 45 minutes.
• Serve hot.

STUFFED MUSHROOMS

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

MUSHROOM STUFFED FRENCH BREAD

Steps:

• In a large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well.
• Add more flour to make a stiff dough.
• Cover and let rest 15 minutes.
• turn out onto floured board. Knead 10 minutes until satiny.
• Place into greased bowl. Cover and let rise in warm place about 30 minutes.
• Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat.
• Cool to room temperature.
• Turn dought out onto oiled board. Divide into two parts.
• Pat each part out to make a 12-inch square.
• Spread with mushroom mixture, dividing equally.
• Roll each part up tightly.
• Place on cornmeal covered baking sheet.
• Let rise 1 hour until doubled.
• Brush with water. Slash loaves in 4 places.
• Bake at 400F for 20-25 minutes until golden and crusty.

SWISS MUSHROOM LOAF

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.

STUFFED MUSHROOMS IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
• In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
• Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
• Bake for 20 to 25 minutes in the preheated oven.

STUFFED MUSHROOMS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
• In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
• In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
• In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
• Bake for 15 minutes.

MUSHROOM CHEESE BREAD

Steps:

• In a small bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. Cut bread in half lengthwise; spread cheese mixture over cut sides. , Grill, covered, over indirect heat or broil 4 in. from the heat until lightly browned, 5-10 minutes. Slice and serve warm.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees.
• Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
• Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
• Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
• Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
• Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
• Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
• Place the mushrooms caps in the oven and bake 15 minutes.