Simple Stuffed Mushrooms With Cheese And Breadcrumbs Recipes

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.

SIMPLE STUFFED MUSHROOMS WITH CHEESE AND BREADCRUMBS

Steps:

• Preheat oven to 350˚F. Lightly grease a shallow 9-by-11-inch baking pan with cooking spray.
• Don't forget to read our best methods for prepping your fungi before you get started on this recipe, for detailed tips! Prepare the mushrooms by rinsing them well under cold water. Rub off any dirt, and gently pop out the stems. Pat the caps and stems dry with paper towels.
• Arrange the whole mushroom caps upside-down in the prepared baking pan, in an even layer. Roughly chop the mushroom stems and set aside.
• Add breadcrumbs to a dry frying pan over medium heat. Toast evenly, being careful not to burn them. Remove pan from heat and transfer to a small bowl. Set aside.
• Add 2 tablespoons olive oil to the same frying pan over medium-high heat. Once the oil is hot, add onions, bay leaf, salt, and pepper. Saute until the onions are softened and cooked through, stirring constantly, about 2 minutes.
• Stir in garlic and 1 teaspoon freshly chopped basil, cooking until fragrant, about 30 seconds to 1 minute. Reduce heat to medium-low.
• Stir in toasted breadcrumbs and 1/4 cup Romano cheese. Stir in lemon juice and mushroom stems. The mixture will be dry at first, but then it will moisten up as the mushrooms release their liquid. Continue to cook and stir until the mixture holds together, about 5 minutes. Remove from heat and discard bay leaf.
• Add mixture to a medium bowl and set aside to cool slightly.
• Divide the soft cheese equally between each mushroom cap, filling each nearly to the top.
• Spoon the breadcrumb mixture evenly on top of each. Use the spoon to pack and shape each neatly. They will be mounded on top, kind of like an ice cream cone.
• Sprinkle with remaining Romano cheese.
• Bake, uncovered and in the center of the oven, for 15-20 minutes. The mushrooms should no longer be white and the topping should be browned.
• Let cool for a minute or two in the pan before transferring to a serving platter. Garnish with remaining freshly chopped basil and tomatoes.

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

SIMPLE STUFFED MUSHROOMS

Steps:

• Clean mushrooms & remove stems. Place hollow side up on baking sheet. Fill each with 1 teaspoon of cheese & sprinkle with bread crumbs. Bake at 375@ for 12-15 minutes. 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.