STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
MUSHROOM STUFFING
I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHILIED MUSHROOM AND CASHEW PATE
Steps:
- In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.
- In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.
MUSHROOM AND KASHA STUFFING
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield Five cups, enough for 10 pounds of poultry
Number Of Ingredients 13
Steps:
- Place the groats in a small, heavy saucepan. Stir in the egg to coat the grains. Cook over medium high heat, stirring, until the groats are dry and separate. Don't worry if some of the egg has coated the pan. Add 1 1/2 cups of stock, bring to a simmer, cover and cook until the groats are just tender and the liquid is absorbed, about 20 minutes. Remove from heat. (This proportion of liquid to grain is smaller than recommended on the package. The results are crunchy and separate, but additional moisture is picked up in the process of cooking the stuffing in the poultry and the grains will soften.)
- Heat butter and oil in a large skillet. Add the onion, saute until just beginning to soften, then add the mushrooms. Saute over medium high heat until the mushrooms are beginning to brown. Add the scallions, garlic, parsley and thyme.
- Stir in the cooked kasha and the bread. Moisten with the remaining one-half cup of stock. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
FANCY MUSHROOM STUFFING
Steps:
- Using a sharp knife, mince the chanterelles and the shiitakes (a food processor will mince the mushrooms too fine). In step 1 of the recipe for basic bread stuffing, add the minced mushrooms to the skillet with the minced onion. Cook over low heat for 15 minutes, rather than 5 minutes. Add all remaining ingredients except bread cubes and broth and stir well. Transfer the mixture to a large bowl, add the bread cubes and broth and toss to combine well. If baking in a casserole, it will not be necessary to add more chicken broth.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, Sodium 20 milligrams, Sugar 4 grams
RICH MUSHROOM STUFFING
Someone passed me this recipe years ago, but I've just started to use it. It's a vegetarian alternative to a meat-based stuffing. Rich and light.
Provided by George Santamouris
Categories Rice Stuffing and Dressing
Time P1DT1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
- Preheat the oven to 350 degrees F (175 degrees C).
- Chop thyme and rosemary leaves; set aside.
- Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
- Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
- Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 29 g, Cholesterol 44.7 mg, Fat 12.5 g, Fiber 5.4 g, Protein 6 g, SaturatedFat 6.8 g, Sodium 516.9 mg, Sugar 3.1 g
CASHEW STUFFED MUSHROOMS
Make and share this Cashew Stuffed Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Clean and stem mushrooms, chop stems.
- Melt butter in a frying pan.
- Stir and saute onion and chopped stems.
- Remove from heat and add remaining ingredients.
- Stuff caps, mounding and compressing stuffing slightly into a rounded dome.
- Chill until ready to use (up to 2 days).
- Bake 400 degrees for 20 minutes.
- There are usually about 15 medium mushrooms per pound.
MUSHROOM AND CASHEW STUFFING
Make and share this Mushroom and Cashew Stuffing recipe from Food.com.
Provided by OhSheila
Categories Savory
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.
- Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender - about 5 to 7 minutes.
- Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8" X 8" greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.
Nutrition Facts : Calories 353.4, Fat 20.5, SaturatedFat 6.5, Cholesterol 68.4, Sodium 513.9, Carbohydrate 33.9, Fiber 3.2, Sugar 5.7, Protein 11.4
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