Frazz1es Inside Out Stuffed Mushrooms Recipes

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FRAZZ1ES INSIDE OUT STUFFED MUSHROOMS



frazz1es inside out stuffed mushrooms image

i am a single mom of a wonderful about to be 10 year old son. sometimes i dont have time to cook sides i like to eat, so i made this side dish mostly because it is easy, my son wont eat mushrooms, and it is even better as a stuffing under the chicken skin in my chicken recipie posted. my friends who like mushrooms and my...

Provided by Joyce De Angelis

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 4

1 pt fresh mushrooms i like button
1 stick butter
1 c and a few shakes of italian seasoned bread crumbs
1 Tbsp garlic finely minced

Steps:

  • 1. clean and slice mushrooms including stems melt butter in frying pan mince garlic and put in pan along with mushrooms and butter fry until mushrooms are a mushy texture(thats how we like it) add 1 cup breadcrumbs to pan, if it needs the extra shakes of it, then add to absorb butter, if not dont add.
  • 2. fry until breadcrumbs are mixed well. inside out stuffed mushroom.... ~~~~Enjoy~~~
  • 3. if you want to sneak those mushrooms in to your children, finely mince the mushrooms and fry in the butter and garlic and then add breadcrumbs. tell them it is stuffing and they will love it.
  • 4. use my chicken recipe and stuff the finely minced mushroom stuffing mixture under the skin and bake an extra 10 minutes from what the original recipie calls for. enjoy that as well

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

INSIDE-OUT "STUFFED" CHICKEN WITH MUSHROOM DRESSING



Inside-Out

Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting, and the chicken roasts perfectly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h35m

Number Of Ingredients 11

6 tablespoons unsalted butter, plus 1 tablespoon, softened
1 large onion, thinly sliced
3 celery stalks, thinly sliced crosswise
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 pound cremini or white button mushrooms, sliced
6 cups day-old rustic-bread cubes (1 inch)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh sage
1 whole chicken (about 4 1/2 pounds)

Steps:

  • Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.
  • Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
  • Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.
  • Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving.

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