Mushroom On Italian Bread Appetizer Recipes

ITALIAN STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F.
• Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
• Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
• Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
• Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

ITALIAN MUSHROOMS

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.

MUSHROOM ON ITALIAN BREAD - APPETIZER

Steps:

• Fry the mushrooms and garlic in the butter.
• Add the cream and stir until thickened.
• Toast crusty Italian bread lightly.
• Rub with a garlic clove.
• Top with the mushroom sauce.

ITALIAN BREAD FILLED WITH MUSHROOMS

Steps:

• Preheat oven to 350°F. Using serrated knife, cut top off bread and reserve. Cut out inside of bread, leaving 3/4-inch shell. Place bread and top on cookie sheet. Bake until lightly toasted, about 10 minutes. Keep bread warm.
• Meanwhile, melt butter with oil in heavy medium skillet over medium heat. Add both onions and sauté until golden brown, about 10 minutes. Add mushrooms and cook until tender, about 10 minutes.
• Reduce heat to low. Add cheese and stir until thoroughly blended, about 4 minutes (do not boil). Pour Mixture into loaf. Replace top and serve, cutting base and top into wedges.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350F/180°C.
• Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
• Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
• Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
• With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
• Bake 15-20 minutes until golden and hot.
• Serve warm or at room temperature.

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

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.