Stuffed Mushroom Caps Done On The Bbq Recipes

STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to a hot 220C degrees.
• Line a 13x11 oven tray with foil; grease the foil.
• Remove mushroom stalks from the caps; chop finely.
• Arrange caps on tray.
• Heat oil in frying pan, add bacon.
• Cook over medium heat for 3 minutes, stirring occasionally.
• Add chopped mushroom stems.
• Cook over high heat for 2 minutes.
• Remove pan from heat.
• Transfer the mixture to a medium bowl.
• Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
• Divide bacon and mushroom mix evenly into 10 portions.
• Press mix into each cap.
• Bake for 12 minutes or until lightly golden.

STUFFED MUSHROOM CAPS

Steps:

• Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
• Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
• Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
• Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.

STUFFED MUSHROOM CAPS DONE ON THE BBQ

Steps:

• Combine butter with onion flakes, cheese bacon bits, bread crumbs and parsley.
• Stuff mushroom caps with this mixture.
• Have ready 6 squares of heavy-duty foil.
• Place 4 mushrooms on each square of foil and seal foil into packets.
• Place on grill 6 inches above gray coals for 12-15 minutes.
• Do not turn packets.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
• Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
• Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

STUFFED MUSHROOM CAPS

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
• Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
• Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

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.