Sweet And Savory Stuffed Mushrooms Recipes

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

SWEET AND SAVORY STUFFED BANANA PEPPERS

Steps:

• 1. Saute your onions and set aside. Prepare your barley as directed and add your bay leaves while cooking barley and then remove when cooked. Add your 3 tbsp. of butter, sauted onions and dried basil. These are ingredients for the sweet stuffed peppers.
• 2. Prepare you sweet ingredients; mix together all ingredients. Make sure that doesn't have too much liquid. If so, add more cream cheese or coconut manna. Now stuff your hot peppers and/or sweet banana peppers.
• 3. Prepare your savory ingredients No. 1; mix your barley, mushrooms, parmesan, romano, and cream cheese. Also add your salt, pepper and garlic.
• 4. Prepare your savory ingredients No. 2; mix your barley, cheese, roasted reds, cumin, salt and pepper. Now stuff your peppers.
• 5. Cook for 350 for 40 to 45 minutes. Check on them at 30 minutes.
• 6. Add garnish if desired. This is one sweet and one savory with the mushrooms.
• 7. Upclose of the sweet stuffed hot peppers with garnish of cinnamon.
• 8. Upclose of savory with Mexican cheese blend and spices.
• 9. So, I had leftovers and the next morning I was trying to think what to do with them. Well, I sauteed some diced potatoes added a stuffed pepper and got that all nice and hot then added 2 eggs, cream and adobo sauce blended together and combined. Wow, what an amazing omelet. Barley stuffed pepper & potato omelet. I was so glad it worked and was super yummy too. Oh, added a little Frank's Hot sauce and sour cream on top.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.