Lemon Herb Stuffed Mushroom Recipes

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

LEMON & HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 180°C/160°C (fan forced). Line a large baking tray with baking paper. Place mushrooms cut side up on prepared tray, drizzle with 1 tablespoon olive oil.
• In a medium bowl, combine spring onion, garlic, ricotta, parmesan, lemon rind and ½ cup of the parsley together. Season with salt and pepper.
• Divide mixture among mushrooms. Cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 minutes, uncovered. Meanwhile, combine rocket, remaining parsley, balsamic vinegar and olive oil in a medium bowl and divide amongst plates. Add cooked mushrooms to plates and serve.

LEMON HERB STUFFED MUSHROOM

Steps:

• Preheat oven to 375. Wipe mushrooms with a damp cloth and remove their stems.
• Chop stems finely. Place in a small bowl with parsley, scallions, margarine, lemon juice, salt and pepper.
• Stuff each mushroom cap with filling, mounding slightly.
• Sprinkle breadcrumbs on top. Set stuffed mushrooms on a baking sheet.
• Bake 8-10 minutes, or until filling is heated through and mushrooms are tender but still firm. Serve warm.

LEMON GARLIC MUSHROOMS

Steps:

• For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

MUSHROOM HERB STUFFING

Steps:

• Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
• Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
• And the remaining butter.
• Add the chicken broth and mix well.
• Mixes 8 cups of stuffing or enough to stuff.
• A 10-12 lb. Turkey.