Mediterranean Stuffed Mushrooms Recipes

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Prepare mushrooms by snapping off stems and removing gills with a teaspoon, being careful not to break mushroom. Roughly chop stems and reserve for filling.
• Place mushrooms on a baking sheet, cavity side up, covered with a damp paper towel until ready to use.
• In a large non-stick skillet, sauté onion until soft. Add garlic and continue to sauté for 30 seconds, or until fragrant.
• Add chopped mushroom stems and a pinch of salt. Cook until tender.
• Add spinach and sauté until wilted. Stir in tomatoes, pine nuts, oregano, balsamic vinegar and pepper (to taste.)
• Stir in oats, remove from heat and let stand for 5 minutes before stuffing mushrooms.
• Stuff mushroom caps with 1 heaping tablespoon of the filling. Sprinkle each with parmesan cheese.
• Bake at 375° F (190° C) for approximately 12-15 minutes, or until cheese is golden and mushrooms are tender. Transfer to a serving plate and sprinkle with parsley.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Stem the mushrooms and reserve. Chop the stems coarsely, and saute in the olive oil and garlic in a medium skillet for approximately 3 minutes or until cooked through. Add sun-dried tomatoes and grain blend, stir to combine, cook through. Remove from stove and cool for 10 minutes.
• Add cream cheese and feta to prepared grain mixture and stir until well combined. Fill each mushroom cap with one scoop (1 oz.) of filling and place on a half sheet pan. Bake for 10 minutes or until mushrooms are just starting to weep.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet or 13x9 baking dish.
• Stir together filling ingredients: tomatoes through feta.
• Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
• Bake for 20-25 minutes.
• Place on a serving platter and sprinkle fresh minced parsley over the top of them.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Heat oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.
• Heat oven to 400º F. Reserve 1/4 cup crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
• Bake 15 to 20 min. or until heated through.

ITALIAN-SEASONED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
• Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
• Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

MEDITERRANEAN MUSHROOM-STUFFED TOMATOES

Steps:

• 1. Heat oven to 375?F.
• 2. Slice the tops off the tomatoes, reserve these as "lids.".
• 3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
• 4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice. Set aside.
• 5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until "al dente" (you're going to cook this mixture again in the oven so you don't want to overcook at this point).
• 6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
• 7. Add the egg and Parmesan, stir well and remove from the heat.
• 8. Season to taste.
• 9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
• 10. Fill the tomato halves with the mushroom mixture - packing tightly by pressing on the mixture with the back of a soup spoon.
• 11. Place the tomato halves on a baking tray lined with parchment paper.
• 12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
• 13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.

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.