Marvelous Stuffed Mushrooms Recipes

MEGAN'S MARVELOUS MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
• Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
• Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

MARVELOUS STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems. In a small bowl, combine the butter, flour, onion, parsley, mustard, salt, cayenne, nutmeg and chopped stems. Fill mushroom caps. Place in a greased shallow 2-qt. baking dish. Pour cream over mushrooms. Bake, uncovered, at 375° for 30-35 minutes or until mushrooms are tender, basting twice.

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

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.

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!

MARVELOUS STUFFED MUSHROOMS

Steps:

• Remove stem and gills from the mushroom caps (use a spoon on the gills).
• Wash carefully and pat dry.
• Rub lightly with olive oil inside and out.
• Cover and set aside.
• Combine nut meal and flax seeds.
• In remaining olive oil, saute the garlic, button mushrooms, onion and peppers with the herbs.
• Continue until the peppers brighten and the onion softens.
• Combine the pepper mixture with the nutmeal combination.
• Add the crumbled cheese.
• Taste the blend and add salt and pepper to taste.
• Fill the mushroom caps with the mixture.
• Set your oven to 375 F.
• On a perforated baking sheet or pan, with another pan to catch the drips, roast the mushrooms until they are tender and the cheese softens/melts.
• Remove to plate and serve.
• Possible garnishes: grated parmesan or romano cheese, shredded mozzarella cheese, or black olive slices, or a combination.

MARVELOUS MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat.
• Add mushrooms and cook for about 5 minutes or until brown.
• Combine water, vinegar and mustard and add to skillet.
• Simmer until liquid is reduced by half.
• Remove from heat and add lemon juice.

SIMPLE STUFFED MUSHROOMS

Steps:

• Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
• Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.

MARVELOUS STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems. In a small mixing bowl, combine the butter, flour, onion, parsley, mustard, salt, cayenne, nutmeg and chopped stems. Fill mushroom caps. Place in a greased shallow 2-qt. baking dish. Pour cream over mushrooms. Bake, uncovered, at 375 degrees F for 30-35 minutes or until mushrooms are tender, basting twice.

MOROCCAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender., Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps., Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.