GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL
Steps:
- Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
- Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
- In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
- Place on top of portobellos and serve.
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
PARMESAN FRIED MUSHROOMS
I have inherited my grandma's recipe box.... I have been going through and reviewing them and decided to begin sharing them with you all... Some of these were passed to her from her mother, and some she had cut out of magazines or newspapers and placed in her box.... Clipped from an old newspaper from 1936.... Not sure what paper....
Provided by gertc96
Categories Vegetable
Time 25m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Wash mushrooms and trim stems to 1/4 inches.
- Place flour on a sheet of waxed paper.
- Place breadcrumbs on second sheet of waxed paper.
- Mix egg and milk together in bowl.
- Roll mushrooms in flour to coat lightly.
- Dip mushrooms in egg mixture and roll in bread crumbs.
- Drop a few mushrooms at a time in hot oil (375) in electric skillet of deep fryer.
- Fry until golden brown, about 1/2 minute on each side.
- Drain on paper towels.
- Dip in Parmesan cheese while warm.
Nutrition Facts : Calories 23.1, Fat 0.7, SaturatedFat 0.3, Cholesterol 6.6, Sodium 61.8, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 1.5
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PANKO-&-PARMESAN-CRUSTED MUSHROOMS - EATINGWELL
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Servings 10Calories 90 per servingTotal Time 55 mins
- Preheat oven to 425°F. Remove stems from mushrooms; chop. Reserve stems and caps separately.
- Heat butter in a large skillet over medium-high heat. Add the mushroom stems, onion, thyme, garlic powder and 1/4 teaspoon each salt and pepper; cook, stirring, until softened and starting to brown, about 5 minutes. Add wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Remove from heat and stir in 1/4 cup panko and 1/4 cup Parmesan.
- Toss the mushroom caps with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Transfer the caps to a large rimmed baking sheet. Spoon about 1 teaspoon of the mushroom mixture into each cavity. Stir together the remaining 1/4 cup panko, 2 tablespoons Parmesan and 2 teaspoons oil in a small bowl. Sprinkle the mixture evenly over the mushrooms.
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- Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet; coat with cooking spray. If using whole portobellos, twist off and discard stems; use a spoon to scrape off the brown gills from the undersides of the caps. Slice the caps 1/2 inch thick.
- Spread flour in a shallow dish. Lightly whisk egg whites and water in another shallow dish. Combine panko, Parmesan, rosemary, 1 teaspoon garlic powder, salt and pepper in a third shallow dish.
- Dredge the mushroom slices in the flour, shaking off excess. Next, dredge in the egg white mixture. Finally, dredge in the panko mixture. Transfer to the prepared rack. Coat on all sides with cooking spray. Bake until browned and crispy, 15 to 18 minutes.
- Meanwhile, combine mayonnaise, buttermilk, chives, dill and the remaining 1 teaspoon garlic powder in a bowl. Serve the sauce with the mushrooms.
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