Broiled Italian Stuffed Mushrooms Recipes

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

ITALIAN STUFFED PORTOBELLOS

Steps:

• In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.

BROILED ITALIAN STUFFED MUSHROOMS

Steps:

• Remove the stems from the mushrooms, chop the stems and add to the spaghetti sauce.
• Hollow out the mushroom caps and fill with a little of the sauce.
• Top each cap with the mozzarella cheese and then sprinkle with Parmesan.
• Heat the olive oil and rosemary on the stovetop in an ovenproof skillet.
• Place the mushroom caps in the hot rosemary-infused oil.
• Immediately place the skillet under the oven broiler and cook until the cheese is brown and bubbly and the mushrooms are done.

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350F/180°C.
• Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
• Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
• Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
• With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
• Bake 15-20 minutes until golden and hot.
• Serve warm or at room temperature.

BROILED CHEESE STUFFED PORTOBELLOS

Steps:

• Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.