Sweet And Savory Stuffed Mushrooms Recipes

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

SAVORY STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne. , Stuff into mushroom caps. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes or until stuffing is lightly browned.

SWEET AND SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter over medium-high heat. Add the reserved mushroom stems and onions and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the bacon, provolone, apricots and walnuts to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

SENSATIONAL STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from the heat. Stir in the cream cheese, cherries and onions. Stuff into mushroom caps., Place on greased baking sheets. Bake at 425° for 8-10 minutes or until mushrooms are tender.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

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!