Stuffed Mushrooms Florentine Recipes

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

STUFFED MUSHROOMS WITH SAUSAGE

Steps:

• Preheat oven to 400 degrees F.
• To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
• Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

PORTOBELLO MUSHROOMS FLORENTINE

Steps:

• Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.

STUFFED MUSHROOMS FLORENTINE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Wash mushrooms and remove stems. Dip caps into 6 tablespoons of melted butter and place hollow side up in a buttered 9"x13" glass casserole.
• Chop 1/2 of the stems and saute in remaining 2 tablespoons of butter with onion and garlic.
• Add spinach, cooked sausage, sour cream, salt and pepper to this mixture. Fill mushroom caps and sprinkle with Parmesan cheese.
• Bake for 20 to 25 minutes or until bubbly.

FLORENTINE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
• Chop the stems very finely and set aside.
• Preheat frying pan on medium heat. Add butter and allow to melt.
• Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
• Continue to cook until tender and moisture has been absorbed. Remove form heat.
• Add Parmesan, salt and pepper. Stir in well.
• Stuff each mushroom cap with filling.
• Bake 15 to 20 minutes.
• Serve hot. (These are yucky cold!).