Garlic And Rosemary Stuffed Mushrooms Recipes

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!

RUBY TUESDAY'S GARLIC AND ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Peel outer papery skin from garlic head.
• Cut off top 1/3" to expose garlic cloves.
• Place garlic head, cut side up, in small ramekin.
• Drizzle 1 1/2 Tablespoons oil over garlic head.
• Wrap ramekin in double thickness of foil.
• Place in oven; roast garlic for 30 minutes.
• Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
• Remove from oven and cool.
• Cut out mushroom stems; chop stems finely.
• Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
• Add chopped stems; sauté until beginning to release juices (about 3 minutes).
• Add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
• Remove skillet from heat.
• Mix in parsley and chopped rosemary.
• Separate roasted garlic into cloves and peel; reserve oil.
• Using fork, finely mash enough garlic in bowl to measure 1 1/2 Tablespoons.
• Mix in reserved oil.
• Stir garlic mixture into chopped mushroom mixture.
• Season with salt and pepper.
• Line large baking sheet with foil, spray with oil spray.
• Brush mushroom caps with 1 1/2 Tablespoons oil.
• Place rounded side down on prepared sheet.
• Lightly salt mushrooms.
• Spoon filling into mushrooms, mounding in center.
• **Canbe made 1 day ahead.
• Cover& chill.
• Preheat oven to 375°F.
• Bake mushrooms uncovered until tender (about 20 minutes).
• Arrange on platter; garnish with rosemary sprigs, if desired.

GARLIC AND ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
• Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
• Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
• Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

STUFFED GARLIC MUSHROOMS RECIPE

Steps:

• PREHEAT oven to 350 degrees and line cookie sheet with foil
• POUR stuffing mix into a large bowl
• ADD hot water and stir just until moist
• STIR in cream cheese, 1/2 cup shredded cheese and garlic until well combined
• REMOVE stems from mushrooms and clean with a damp paper towel
• FILL mushroom caps with 1-2 tablespoons of stuffing mixture
• PLACE mushrooms on prepare cookie sheet
• ADD additional shredded cheese to top of mushrooms
• BAKE for 20 minutes or until golden and the cheese is melted
• SERVE immediately, store leftovers in refrigerator

GARLIC, PARMESAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F
• Remove stems from mushrooms.
• If you've got a melon baller, scoop out some of the mushroom's insides.
• Chop all mushroom bits finely.
• In medium bowl, combine all ingredients and blend well.
• Add more oil if mixture looks dry.
• Should look shiny.
• Lightly oil an oven proof-serving dish
• Use a spoon to stuff mushroom caps and place in oiled baking dish
• Bake for 30 minutes or until tops are browned and mushrooms are soft
• Serve warm or at room temperature.