Chevre Cheese Stuffed Mushrooms Recipes

EASY CHEESE STUFFED MUSHROOMS

Steps:

• Heat oven to 375° degrees Fahrenheit.
• Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
• Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
• Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and freshly ground black pepper on top.

CHEVRE CHEESE STUFFED MUSHROOMS

Steps:

• Clean and remove cap from stuffing mushrooms.
• Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
• Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
• Bake in 350° oven for 20 minutes or until cheese is melted.

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.

CHEVRE AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
• Pop out the stems and finely chop.
• Set the caps on a parchment paper lined baking sheet.
• Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
• Remove from skillet and place in medium mixing bowl.
• Brown sausage in skillet, breaking it apart into small pieces as it cooks.
• Remove from heat and place in the bowl with the garlic and onion. Cool.
• When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
• Taste and add salt or more pepper as needed.
• Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
• Brush tops with melted butter.
• Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
• Brush tops one last time with melted butter just before plating.
• Garnish with chives, chopped parsley, or a little grated Parmesan.
• There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.