STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
HAM 'N' CHEESE EGG BAKE
Steps:
- Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 272 calories, Fat 17g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 678mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CHEESY SAUSAGE AND EGG BAKE
We think this sausage and cheese egg bake is the perfect way to start the day. Love breakfast foods anytime? Pack it for lunch or serve it up for brinner, too. Want to wake up to a no-fuss sausage and cheese breakfast casserole? This recipe can be made ahead and stored in the refrigerator for 8-12 hours, so you can simply pop it into the oven when you're ready to enjoy. Full of fresh ingredients and hearty flavors, a sausage egg bake turns an ordinary morning into one to remember.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
- Stir remaining ingredients until blended. Pour over cheese.
- Bake uncovered 30 to 35 minutes or until golden brown and set.
Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 240 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
CHEESY EGG AND RICE BAKE
Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
- Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
- Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 95 mg, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg
CHEESY POTATO EGG BAKE
I whipped up this cozy egg bake with potato crowns for an easy "brinner." Use add-ins you like - sweet peppers, onions, broccoli, carrots. The possibilities are endless. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer., Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns., Bake, uncovered, until set and top is crisp, 45-50 minutes.
Nutrition Facts : Calories 315 calories, Fat 20g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 910mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
CREAMY MUSHROOM & STUFFING EGG BAKE
It's creamy. It's cheesy. And it's got mushrooms, stuffing and tomatoes. It's the perfect egg bake for a brunchtime crowd!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally.
- Whisk eggs, milk and dressing in large bowl with whisk until blended. Add stuffing mix; stir just until moistened. Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
- Bake 35 min. Top with cheese; bake 15 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 620 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 6 g, Protein 14 g
CHEESY MUSHROOM STUFFING
Provided by Food Network Kitchen
Time 2h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
- Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
- Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.
MUSHROOM AND EGG CASSEROLE
Make and share this Mushroom and Egg Casserole recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
- In a large bowl, beat together the eggs, milk, and pepper.
- Stir in cheese and the mushroom mixture and bacon.
- Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
- Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
- Let stand 5-10 minutes before cutting.
- Serve warm.
EGGPLANT WITH MUSHROOM STUFFING
Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!
Provided by IdCityLady
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
- Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
- Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
- Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g
SO - EASY STUFFING - EGG BAKE
from Kraft Food & Family Magazine. To cook later: Cover uncooked casserole (uncooked eggs can be frozen and baked later with no troubles) tightly with plastic wrap; freeze until solid - cover with foil. Freeze for up to 3 months. Same baking directions except cook for 1 hr covered vs 35 minutes uncovered - then uncover and add cheese and bake for 15 minutes
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in medium skillet on medium-high heat.
- add mushrooms - cook for four minutes or until tender ; stirring occasionally ; set adise.
- beat eggs, milk and mayo in large bowl - stir in stuffing mix.
- spoon stuffing mixture into greased 9 inch square baking dish - top with mushrooms, tomatoes and onions.
- bake at 350 f uncovered for 35 minutes.
- sprinkle on cheese and bake for another 15 minutes.
- let stand 10 minutes before serving.
Nutrition Facts : Calories 299.9, Fat 14.9, SaturatedFat 5.3, Cholesterol 230.8, Sodium 655, Carbohydrate 27.2, Fiber 1.2, Sugar 4.9, Protein 14.6
CHEESY MUSHROOM STUFFING EGG BAKE
Sautéed mushrooms, sliced tomatoes and a cheesy stuffing mix give this easy-to-make egg bake a hearty appeal.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally.
- Whisk eggs, milk and mayo in large bowl with whisk until blended. Add stuffing mix; stir just until moistened. Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
- Bake 35 min. Top with cheese; bake 15 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 600 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 14 g
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