No Meat But All Heat Stuffed Mushrooms Recipes

Steps:

• Preheat Oven to 350 Degrees. Spray baking sheet w/ cooking spray. Using a damp paper towel, gently clean mushrooms off, then carefully break off stems. Finely chop the stems up.
• Heat oil in skillet. Add garlic & mushroom stems. Saute until moisture is nearly gone being careful not to burn. Set aside and cool.
• Once mixture cools somewhat, add finely chopped green onions, the cream cheese, parm cheese, pepper, onion powder & cayenne to the mixture and mix by hand until ingredients and cream cheese are comletely incorporated. Mixture should be somewhat thick.
• Using a teaspoon, stuff each mushroom cap with mixture & place on cookie sheet for baking. Bake for 20 minutes or until liquid forms under the mushroom caps. Serve warm! OR another option: once caps are stuffed, cover and refrigerate to bake the following day. *Note, the last few times I've made these, I've placed my mushrooms on a metal cookie cooling rack inside the cookie sheet, letting the mushroom juices flow beneath the mushrooms while they are baking. Can be done either way! Enjoy and Happy Cooking!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
• In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
• Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
• Bake for 20 to 25 minutes in the preheated oven.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
• Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
• Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 12 minutes.

Steps:

• Preheat oven to 350°.
• Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
• Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
• Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
• In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
• In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
• Stir in oil, corn meal, basil, parmesan cheese and salt.
• Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
• Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
• After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
• Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
• Bake at 350° for 20-25 minutes.

Steps:

• Remove stems from mushrooms; set caps aside. Mince the stems. In a skillet over medium heat, saute stems, onion and garlic in butter until soft. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps; place on a greased baking sheet. , Bake at 375° for 15-20 minutes or until tender.

Steps:

• Preheat the oven to 400 degrees.
• Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
• Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
• Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
• Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
• Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
• Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
• Place the mushrooms caps in the oven and bake 15 minutes.