Italian Style Baked Cheesy Mushrooms Recipes
ITALIAN MUSHROOMS
Only four ingredients create a rich and flavorful side dish that we love to eat with beef and mashed potatoes. -Kim Reichert, St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 4h10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 281mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESY MUSHROOM BAKE
This is a nice side dish, for almost any meal. Similar to a stuffing. Flavors are best when it is refrigerated several hours or even overnight before baking. Mushroom lovers can experiment with different mushrooms. More can be added of desired.
Provided by Always in the kitch
Categories Vegetable
Time 3h20m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, melt butter.
- Stir in celery, onion and mushrooms.
- Saute over low heat, stirring occasionally, until onions become translucent and mushrooms give up their liquid, about 10 minutes.
- In bottom of 2 quart buttered casserole, spread half of bread cubes.
- Top with half of mushroom mixture.
- Sprinkle with half of cheese.
- Repeat with remaining bread, mushrooms and cheese.
- In bowl, beat together eggs, milk, mustard, salt and pepper, Pour over layers in casserole.
- Refrigerate at least 3 hours or overnight before baking.
- Bake at 325 degrees, about 50 minutes, until custard is firm.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 356.7, Fat 28.1, SaturatedFat 16.8, Cholesterol 164.2, Sodium 417.2, Carbohydrate 8.3, Fiber 0.9, Sugar 1.8, Protein 19
CHEESY ITALIAN STUFFED MUSHROOMS
This is a wonderful recipe from Mushrooms Canada that I tinkered with just a bit (not too much). If you use the huge "stuffer" ones they will hold more filling and make a great side dish for supper.
Provided by Semra22
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove and finely chop the stems from the mushrooms. Saute the stems, onions and garlic in just a bit of oil till barely soft, about 1 minute
- In a medium bowl, combine sauteed onion-mushroom stem mixture, bread crumbs, mozzarella cheese, olives, tomatoes, artichokes, mayonnaise and oregano; mix well.
- Brush olive oil on outside of mushroom caps. Place in a shallow baking pan. Spoon filling evenly into caps, mounding as necessary and sprinkle parmesan on top. Bake at 425 for 15 - 20 minutes or until filling is bubbly and tops are browned.
- If you want a softer mushroom consistency, bake the mushrooms about 5 min before stuffing.
- Will make 4 main course or 8 appetizer servings.
Nutrition Facts : Calories 225, Fat 19.4, SaturatedFat 3.6, Cholesterol 9.3, Sodium 198.7, Carbohydrate 9.2, Fiber 2.1, Sugar 2.7, Protein 5.9
BAKED CHEESY MOSTACCIOLI
My friends and family often request this favorite. Because the sauce works well with several Italian meals, I make a large batch to use for weekday dinners or last-minute company. -Dayna Brohm, Gold Canyon, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain., Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend., Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 589 calories, Fat 31g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 1000mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
CHEESY LOADED MUSHROOMS
Get the party started with these Cheesy Loaded Mushrooms, featuring a mix of cheeses, bacon, sun-dried tomatoes and Kalamata olives in tender mushroom caps. These loaded mushrooms are a perfect appetizer.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 30m
Yield 6 servings, 2 filled mushroom caps each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
- Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 8 g
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