Mozzarella Mushrooms Recipes

MOZZARELLA MUSHROOMS WITH GARLIC TOAST

Steps:

• Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.

MOZZARELLA MUSHROOM CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
• Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS

Steps:

• Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.
• Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.
• Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.