Cheesy Mushroom Stuffing Recipes

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.

MUSHROOM STUFFING

Steps:

• Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

NO STUFFING CHEESY STUFFED MUSHROOMS

Steps:

• Cheese -- Mix the seasoning, salt and pepper with the grated cheese.
• Mushrooms -- Put them all on a paper plate and microwave for 1 minute, just whole will the stems removed, open side up. Just to get a head start in cooking.
• Biscuits -- Lay out all the biscuits and make an indentation with a pill bottle or shot glass just in the center. Not all the way down through the bottom, just and indentation where you will insert the mushroom.
• Stuff -- Insert each mushroom into the biscuit and press down well so it fits right inside the biscuit (open side up). Brush the biscuit with the olive oil and then stuff the inside of the mushroom with the cheese mixture. And a little more right on top. Depending on the size of your mushrooms you may need a little more or less cheese. That amount usually works well for me.
• Bake -- according to directions. One brand said 375, another 400. I like to use 375 on a cookie sheet lined with parchment paper until the rolls are good and toasty brown and the cheese is melted. Usually 12-17 minutes. Then just enjoy!

CHEESY STUFFED MUSHROOMS ON TOAST

Steps:

• Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
• Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
• Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

RICH MUSHROOM STUFFING

Steps:

• Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
• Preheat the oven to 350 degrees F (175 degrees C).
• Chop thyme and rosemary leaves; set aside.
• Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
• Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
• Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.