Marvelous Stuffed Mushrooms Recipes

THE BEST STUFFED MUSHROOMS

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.

MARVELOUS STUFFED MUSHROOMS

Steps:

• Remove stem and gills from the mushroom caps (use a spoon on the gills).
• Wash carefully and pat dry.
• Rub lightly with olive oil inside and out.
• Cover and set aside.
• Combine nut meal and flax seeds.
• In remaining olive oil, saute the garlic, button mushrooms, onion and peppers with the herbs.
• Continue until the peppers brighten and the onion softens.
• Combine the pepper mixture with the nutmeal combination.
• Add the crumbled cheese.
• Taste the blend and add salt and pepper to taste.
• Fill the mushroom caps with the mixture.
• Set your oven to 375 F.
• On a perforated baking sheet or pan, with another pan to catch the drips, roast the mushrooms until they are tender and the cheese softens/melts.
• Remove to plate and serve.
• Possible garnishes: grated parmesan or romano cheese, shredded mozzarella cheese, or black olive slices, or a combination.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

SIMPLE STUFFED MUSHROOMS

Steps:

• Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
• Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.

MEGAN'S MARVELOUS MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
• Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
• Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.