Garlic Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

Steps:

• Preheat oven to 450 degrees F.
• Clean the mushrooms.
• Remove the stems and reserve.
• Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
• Drain well, blot with paper towels, and set aside until needed.
• If the tip of the stems seem woody, trim them away.
• Chop stems coarsely.
• Melt 2 T of the butter in a skillet.
• Toss the chopped mushrooms stems and scallions.
• Saute until tender and most of the mushroom juices have evaporated.
• Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
• Stir until the butter is melted and absorbed.
• Stir in the garlic bechamel.
• Add salt and freshly ground pepper to taste.
• Stuff each mushroom cap with the mixture, mounding it neatly over the top.
• Sprinkle each with some cayenne pepper.
• Put stuffed mushrooms in a lightly oiled, shallow baking dish.
• Bake for 10 minutes or until heated through.
• Serve at once.
• GARLIC BECHAMEL:
• 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
• 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
• Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
• Whisk in the scalded milk.
• Bring to a boil.
• Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
• Add salt and pepper and whisk in the garlic puree.
• Remove from the heat.
• Beat the egg in a bowl.
• Beat some of the sauce into the egg.
• Next beat the egg mixture back into the garlic sauce.
• Taste and correct seasonings.
• Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
• Thin with milk before using if necessary.

Steps:

• Clean and remove the stem from the mushrooms.
• Place mushrooms in baking dish, preferably one that can be placed on the grill.
• Add a clove of garlic to each mushroom cap.
• Drizzle melted butter into each mushroom cap.
• Cover the pan with foil.
• Place the pan either in a 350 degree oven or on the grill.
• Cook for 1 hour.
• Serve as an appetizer with french bread.
• Don't forget to dip the bread in the garlic infused butter left in the pan.

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Steps:

• Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
• Carefully remove stems from mushrooms and chop stems.
• Place butter and garlic into a heated skillet and let butter melt, stirring.
• Add chopped mushroom stems and saute until lightly brown.
• Add parsley,stir,and remove from heat.
• Add cheese and stir to combine.
• Add bread crumbs, stirring until mixture is crumbly.
• Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
• Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

Steps:

• Preheat oven to 400°F
• Remove stems from mushrooms.
• If you've got a melon baller, scoop out some of the mushroom's insides.
• Chop all mushroom bits finely.
• In medium bowl, combine all ingredients and blend well.
• Add more oil if mixture looks dry.
• Should look shiny.
• Lightly oil an oven proof-serving dish
• Use a spoon to stuff mushroom caps and place in oiled baking dish
• Bake for 30 minutes or until tops are browned and mushrooms are soft
• Serve warm or at room temperature.

Steps:

• PREHEAT oven to 350 degrees and line cookie sheet with foil
• POUR stuffing mix into a large bowl
• ADD hot water and stir just until moist
• STIR in cream cheese, 1/2 cup shredded cheese and garlic until well combined
• REMOVE stems from mushrooms and clean with a damp paper towel
• FILL mushroom caps with 1-2 tablespoons of stuffing mixture
• PLACE mushrooms on prepare cookie sheet
• ADD additional shredded cheese to top of mushrooms
• BAKE for 20 minutes or until golden and the cheese is melted
• SERVE immediately, store leftovers in refrigerator