Rachels Fabulous Nutty Stuffed Mushrooms Recipes

NUTTY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.

RACHAEL RAY'S STUFFED BABY BELLAS

Steps:

• Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
• Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

RACHEL'S FABULOUS NUTTY STUFFED MUSHROOMS

Steps:

• Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
• Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375°F.
• In a saucepan or frying pan, heat the olive oil.
• Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
• In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
• Add the paprika, nutmeg, and white pepper.
• Pour in the can of diced tomatoes and mix well.
• Add the cilantro, walnuts, and browned onion/mushroom mix.
• Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
• Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
• Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
• Top the caps off with the remaining crumbled cornbread.
• Bake for 10-15 minutes or until the sides and tops have browned.
• I think they're best served warm, but you can also serve them chilled.