Oven Baked Mushroom Stuffing Recipes

Steps:

• Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
• Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
• In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
• Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Steps:

• Set oven to 350 degrees F.
• Butter a 13x9 baking dish.
• In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
• Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
• Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
• Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
• Combine eggs and broth; add to stuffing mixture and mix well.
• Spread into prepared baking dish, (dish will be full).
• Dot with melted butter.
• Cover and bake for 30 minutes.
• Uncover and bake 10 minutes longer, or until lightly browned.

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

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.