STUFFED MUSHROOMS
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl combine the stuffing, mozzarella cheese, and turkey. Stuff each mushroom cap with a tablespoon of stuffing. Arrange the stuffed mushrooms on a sheet tray or in a baking dish. Put in the oven and bake until the mushrooms are browned and the filling is toasted, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter to serve.
- Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
- Remove the mushroom caps from the stems. Reserve the caps for another use. Roughly chop the stems and set aside.
- In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
- Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
- Brine:
- In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
- Preheat the oven to 350 degrees F.
- Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
- In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
- Glaze:
- In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
CREAM CHEESE-STUFFED MUSHROOMS
You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.
STUFFED MUSHROOMS
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
Provided by Craig Claiborne
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
- Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
- Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
- Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
- Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
- Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
- Place the mushrooms caps in the oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams
THYME GRIDDLED MUSHROOMS
The thyme brush used for this is a great way to combine the thyme flavour with the mushrooms. You could use it for any other griddled vegetables or meat as well.
Provided by Jamie Oliver
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper.
- Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.
BALSAMIC-THYME ROASTED MUSHROOMS
This easy side dish comes out super flavorful and juicy with a hint of sweetness from the balsamic. A perfect complement to a grilled steak, mashed potatoes, and a nice glass of cabernet.
Provided by France C
Categories Fruits and Vegetables Mushrooms
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
- Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
- Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 6.2 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 300.9 mg, Sugar 3.3 g
THREE CHEESE STUFFED MUSHROOMS
an easy and tasty little appetizer that I made for one of Country Lady's famous appy parties (April 2009) I sometimes will subsitute 1 large onion carmelized slow and low for the shallots, I actually like it better with the carmelized onions, but I thought I should post the recipe as I prepared it for the party
Provided by Lois M
Categories Vegetable
Time 45m
Yield 24 mushrooms, 24 serving(s)
Number Of Ingredients 11
Steps:
- cook and crumble the bacon.
- remove stems from the large mushrooms.
- chop stems and cremini mushrooms.
- sautee shallots and garlic in olive oil until tender.
- add chopped mushrooms,thyme and cayenne and sautee until tender.
- stir in cream cheese until melted through.
- mix in crumbled bacon.
- add grated gruyere and half of the parmesan, mix thouroughly until melted through.
- spoon mixture into large mushrooms.
- sprinkle remaining parmesan on top.
- place on a baking sheet and bake at 350 for approx 15 minutes.
Nutrition Facts : Calories 77.5, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.8, Sodium 98, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 4
SAUTEED MUSHROOMS WITH THYME
These mushrooms, with caramelized onions, are the perfect accompaniment to grilled burgers.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
- Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
- Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).
THYME STUFFED MUSHROOMS
Use medium-size mushrooms, 15 in an 8-oz. container, picking out the 12 nicest and chopping the rest. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 vegetable, 1/2 fat.
Provided by zeldaz51
Categories Vegetable
Time 30m
Yield 12 mushrooms, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 Fahrenheit.
- Rinse and dry mushrooms. Set aside the 12 best for stuffing, removing and reserving the stems. Chop the stems and the extra mushrooms.
- Pour 1 teaspoons of the olive oil in an 8-inch baking pan and toss the 12 mushrooms in the oil; arrange cavity side up.
- In a small nonstick skillet, heat the remaining 1 teaspoons oil over medium-high heat. Add the shallot, garlic, and chopped mushrooms.Cook, stirring, until softened, about 2 minutes. Remove from heat and stir in remaining ingredients.
- Fill the cavities of the mushrooms with the bread crumb mixture. Bake 12 minutes, or until mushrooms are cooked through.
Nutrition Facts : Calories 46.5, Fat 2.6, SaturatedFat 0.4, Sodium 22.2, Carbohydrate 4.5, Fiber 0.8, Sugar 1.4, Protein 2.3
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