Recipes With Mushrooms And Cheese

MUSHROOM MAC AND CHEESE

Steps:

• For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
• For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
• While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
• Preheat the broiler to high.
• Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
• Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
• Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CHEESY AUTUMN MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

EASY CHEESE STUFFED MUSHROOMS

Steps:

• Heat oven to 375° degrees Fahrenheit.
• Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
• Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
• Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and freshly ground black pepper on top.

EASY BAKED CHEESY MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees. Salt and pepper chicken breasts and evenly season with Italian seasoning. In a large skillet over medium high heat add the butter. Brown each side of the chicken and place in 9x13 inch baking dish.
• Add the mushrooms, and chicken broth and simmer until tender. Add to baking dish. Bake for 15 mins uncovered. Top with cheese and bake an additional 5 until cheese is melted and chicken is cooked throughout. Garnish with fresh chopped parsley.

BAKED MUSHROOMS WITH GARLIC AND CHEESE

Steps:

• Preheat oven to 400°; butter a shallow 1 1/2 quart casserole.
• Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
• Dot with the butter and sprinkle with salt and pepper.
• Bake, uncovered, for 20 minutes, or until bubbly.
• Sprinkle with cheese.
• Serve the mushrooms with slices of French bread.

MUSHROOM MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees. Bring a pot of water to a boil and cook the pasta for approximately half the time as indicated on the box. Drain and return to the pot.
• In a large pan, cook the bacon over medium-low heat until it's crispy and has released its fat. Remove the bacon, leaving the fat in the pan, and set aside. Adjust the heat to medium and add the mushrooms to the pan and stir them around to coat them in the bacon fat. Season them with a 1/2 teaspoon of salt and cook them for about 10-12 minutes, or until they are nicely golden brown and have released their moisture. Add the wine to the hot pan and, using a spatula or wooden spoon, scrape up all the browned bits off the bottom of the pan. Let the wine cook off and then transfer the mushrooms to a plate.
• In the same pan, melt the butter over medium heat. Add the flour and whisk until there are no lumps. Add the milk and cream, whisking continuously, and warm it slowly without letting it boil (lower the heat if necessary). Once the milk and cream are warmed through and the sauce has started to thicken, add the cheese (reserve 1 cup of cheese for the topping) and stir well until it's completely melted into the sauce. Add the mushrooms and stir to combine.
• Add the pasta to the mushrooms and cheese sauce either by transferring the pasta from the pot to the skillet or, in case your skillet isn't big enough to hold all the pasta, transfer the sauce to the pot with the pasta. Stir to coat the pasta in the sauce. Transfer the pasta and cheese sauce to a baking dish.
• Chop the crispy bacon and scatter it over the top of the macaroni and cheese. Sprinkle the remaining one cup of cheese over the top. Cover the dish with tin foil and bake at 375 degrees for 20 minutes. Remove the foil and bake another 10 minutes. Garnish with the fresh parsley and serve.

MUSHROOM AND CHEESE OMELET

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

STUFFED MUSHROOMS

Steps:

• Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
• Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
• Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
• Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
• Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.
• Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.
• Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.

CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.
• In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
• Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)
• Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)
• Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.

GARLIC MUSHROOM GRILLED CHEESE

Steps:

• Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
• Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
• To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
• Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
• Remove from the pan, slice and serve.

CHEESY MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
• Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, onions, and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
• Add the garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
• Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.

MUSHROOM CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender., Place a third of the noodles in a greased 13x9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

BAKED PARMESAN MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally. Serve immediately.