STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
UNSTUFFED MUSHROOM SIDE DISH RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Bring salted water to a boil, throw in sliced mushrooms. Boil for 2 minutes, drain and run cold water over the mushrooms gently. Set aside. Place some olive oil in a baking dish. Spread. Layer mushrooms on top. Add your breadcrumbs, parsley, garlic, oregano, salt and pepper. Little more olive oil. Mix. Add a light coating of breadcrumbs. Little more oil on top. Bake for 40 minutes or so. Mix well when it comes out of oven. Serve. If too dry, add more oil, too wet, more breadcrumbs. Enjoy.
BALSAMIC-MARINATED STEAK AND UNSTUFFED MUSHROOMS
We decided to top our steak with all the delicious components of a stuffed mushroom, from the crispy, buttery breadcrumbs to the bits of savory bacon. Slice any leftover steak thinly and serve in a warm crusty roll with the horseradish sauce for a quick meal.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight.
- 2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
- 3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
- 4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.
WILD MUSHROOM CRACKERS
These crackers use mushroom powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder; it adds a rich, earthy flavor to these savory snacks.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 7 dozen 2-inch crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and goat cheese on medium until well combined. Add flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.
- Divide dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out third piece to 1/8 inch thick. Cut dough with a 2-inch cookie or biscuit cutter, arrange on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until the crackers start to brown.
- Remove from oven; let cool on a wire rack. Repeat with remaining dough, rerolling scraps once. Serve when cool, or store in airtight container for up to 1 week.
CRACKER-STUFFED MUSHROOMS
Mushroom caps are stuffed with a savory blend of chopped mushroom stems, onion, red pepper, cracker crumbs and basil for classic baked appetizers.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 20 servings, 1 mushroom each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Remove stems from mushrooms; finely chop 1/4 cup of the stems. Discard remaining stems or cover and refrigerate for another use. Melt margarine in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in crumbs and basil.
- Spoon crumb mixture evenly into mushroom caps; place on baking sheet.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
UNSTUFFED MUSHROOMS
Steps:
- Mix stuffing with hot water. Spread mixture in the bottom of an 8x12" baking dish. Sprinkle with bacon bits and parmesan cheese. Top with shredded mozzarella.
- Clean mushrooms. Cut off and discard any tough parts of stems. Push mushrooms, stems down, into the stuffing in rows of four. Brush tops with olive oil. Add pepper, garlic powder, and dried parsley to taste.
- Bake for 35 minutes in a 350-degrees F oven.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
UNSTUFFED MUSHROOM DIP
Make and share this Unstuffed Mushroom Dip recipe from Food.com.
Provided by Mysterygirl
Categories Vegetable
Time 25m
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the mushrooms, Monterey Jack cheese, and bacon.
- Stir in the sour cream, blending well.
- Blend in the Worcestershire sauce and hot sauce.
- Place the mixture in a 1-quart casserole and top with the bread crumbs.
- Bake at 350°F for 15 minutes or until the cheese has melted.
- Place in a chafing dish and serve hot.
- SUGGESTED DIPPERS: Tomatoes, bell peppers, chili peppers, breadsticks.
UNSTUFFED MUSHROOMS N' MELBA CRACKERS
A recipe from St. Charles Borromeo Catholic School Class of 2002 Eigth Graders Cookbook, and was submitted by Renee Estoista. This makes up into a nice appetizer on the melba crackers, but I have also put it onto sliced baquette bread. Other variations can be adding chopped cooked sausage, chopped shrimp or crab meat to mushroom mix before baking.
Provided by Chabear01
Categories Spreads
Time 40m
Yield 24 crackers, 24 serving(s)
Number Of Ingredients 7
Steps:
- Remove and chop mushroom stems. Slice mushroom caps and place in shallow baking dish; add chopped stems. In a small bowl combine bread crumbs, garlic, cheese, and parsley; mix well.
- Spread breadcrumb mixture over mushrooms and rizzle with olive oil. Bake in preheated 375 degree oven 20-30 minutes until mushrooms are tender. Spoon about 1 tablespoon mixture onto each Melba snack cracker and serve immediately.
Nutrition Facts : Calories 168.9, Fat 3.8, SaturatedFat 0.7, Cholesterol 1, Sodium 274.9, Carbohydrate 28.3, Fiber 2.4, Sugar 0.7, Protein 5.1
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