Right Side Up Stuffed Mushroom Chops Recipes

RIGHT SIDE UP STUFFED MUSHROOM CHOPS

Steps:

• Preheat oven to broil.
• Place chops (I tenderize mine abit) in a large rectangular pan and broil at close range about 1 minute per side. Remove chops from oven, drain excess grease from pan.
• Reset oven to 350°F.
• In a medium pot, prepare stuffing according to package directions, along with the brown sugar.
• Return chops to pan and mound stuffing on top of each pork chop.
• For the sauce, in the same pot used to prepare stuffing, combine in this order with no heat; soup, gradually stir in water (or milk) and Worcestershire sauce. Stir until blended. Spoon equally over stuffed chops.
• Bake for 25 minutes until chops are cooked and no longer pink (30-35 minutes for thicker chops).

ITALIAN-SEASONED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
• Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
• Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.