STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
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.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
STUFFED REUBEN MUSHROOMS
These are awesome! I made them for a Christmas party and they were a big hit! Everyone devoured them!
Provided by alligirl
Categories Lunch/Snacks
Time 35m
Yield 16 mushrooms, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Brush mushrooms or wipe clean with a damp cloth. Remove stems from mushrooms and discard.
- Fold and fit 1 slice of corned beef inside mushroom cap.
- Top with 1 teaspoons sauerkraut, 1/2 teaspoon salad dressing and approximately 1 teaspoon cheese.
- Place on an ungreased sheet pan.
- Sprinkle with chives.
- Bake at 350 for 20-25 minutes or until thoroughly heated.
STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
- Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
- Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
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- Preheat oven to 425°F with racks in upper and lower thirds. Divide mushrooms between 2 rimmed baking sheets. On each baking sheet, drizzle mushrooms with 2 tablespoons oil and season with ¼ teaspoon salt; toss to coat. Spread mushrooms in an even layer. Roast, rotating baking sheets halfway through, until mushrooms are golden and crispy in parts, 18 to 20 minutes.
- Meanwhile, stir tomato paste, horseradish, soy sauce, ½ cup mayonnaise, and remaining ¼ teaspoon salt in a bowl until smooth.
- Spread 1 side of each bread slice with remaining 3 tablespoons mayonnaise. Flip and spread other sides of bread with tomato paste mixture (about 1 tablespoon per slice). Top each of 4 slices with 1 cheese slice, about ⅓ cup mushrooms, and ¼ cup sauerkraut. Top with remaining 4 cheese slices and 4 bread slices, mayonnaise sides facing up.
- Heat a large nonstick skillet over medium. Cook sandwiches in 2 batches, pressing gently with a spatula, until bread is golden and cheese is melted, 2 to 3 minutes per side. Serve with cucumbers.
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