Mushroom Caps Made Famous By Grandma Recipes

Steps:

• Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
• Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
• Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
• Preheat the oven to 350 degrees F.
• When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
• 3. Prepare chicken flavored dry stuffing mix according to package directions.
• 4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
• 5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
• 6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

Steps:

• Preheat oven to 375 degrees F.
• Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
• In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil.
• Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil.
• Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

Steps:

• Preheat oven to a hot 220C degrees.
• Line a 13x11 oven tray with foil; grease the foil.
• Remove mushroom stalks from the caps; chop finely.
• Arrange caps on tray.
• Heat oil in frying pan, add bacon.
• Cook over medium heat for 3 minutes, stirring occasionally.
• Add chopped mushroom stems.
• Cook over high heat for 2 minutes.
• Remove pan from heat.
• Transfer the mixture to a medium bowl.
• Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
• Divide bacon and mushroom mix evenly into 10 portions.
• Press mix into each cap.
• Bake for 12 minutes or until lightly golden.