Doms Stuffed Mushrooms Recipes

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

DOM'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from mushrooms, and set caps aside.
• Chop mushroom stems.
• Heat olive oil in a skillet, and brown onions and garlic.
• Add mushroom stems, and brown over low heat.
• In a bowl, combine onion mixture with egg, bread crumbs, cheese and parsley, and mix well.
• Stuff mushroom caps with mixture.
• Place mushrooms on a baking dish.
• Add soy sauce and water to the bottom of the dish.
• Cover with foil and bake for 10 minutes.
• Remove foil and continue baking until golden brown.

DOUBLE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
• Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
• Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
• Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
• Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

DINAH'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange mushroom caps hollow side up in the baking dish.
• In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
• Bake in the preheated oven 30 minutes, or until lightly browned.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

MY SISTER ANNE'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from mushrooms and set caps aside.
• Mince mushroom stems.
• Heat oil in a skillet and saute onion, garlic, mushroom stems and 1 cup of the bread crumbs.
• Remove from heat.
• Add crab meat, sprinkle with pepper, and mix well.
• Stuff mushroom caps with mixture.
• Place in a casserole dish.
• Top with remaining bread crumbs and the cheese.
• Bake for 20 minutes.

STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Mince the stems. In a skillet over medium heat, saute stems, onion and garlic in butter until soft. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps; place on a greased baking sheet. , Bake at 375° for 15-20 minutes or until tender.