Mushrooms With Melted Cheese Recipes

Steps:

• Preheat oven to 375°.
• In a medium skillet, heat the oil over medium heat, and cook the onion until softened, 3-4 minutes.
• Add in the mushrooms, epazote, salt, and pepper; cook, stirring, until all the moisture has evaporated, 3-4 minutes.
• Grease a shallow ovenproof earthenware plate or gratin dish, then transfer the mushrooms to the plate.
• Spread the cheese on top and bake until the cheese is melted and bubbly, about 6-8 minutes.
• Serve at once with the chips.

Steps:

• Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
• Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
• Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.

Steps:

• 1. Prepare the tortilla chips. Then, preheat the oven to 375°. In a medium skillet, heat the oil over medium heat, and cook the onion until softened, 3 to 4 minutes. Add the mushrooms, epazote, salt, and pepper. Cook, stirring, until all the moisture has evaporated, 3 to 4 minutes. 2. Grease a shallow ovenproof earthenware plate or gratin dish, then transfer the mushrooms to the plate. Spread the cheese on top and bake until the cheese is melted and bubbly, about 6 to 8 minutes. Serve at once with the chips. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 425°F.
• Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
• In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
• Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
• Serve mushrooms with bread for sopping up sauce.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.