Rachels Fabulous Nutty Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.

Steps:

• Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
• Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375°F.
• In a saucepan or frying pan, heat the olive oil.
• Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
• In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
• Add the paprika, nutmeg, and white pepper.
• Pour in the can of diced tomatoes and mix well.
• Add the cilantro, walnuts, and browned onion/mushroom mix.
• Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
• Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
• Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
• Top the caps off with the remaining crumbled cornbread.
• Bake for 10-15 minutes or until the sides and tops have browned.
• I think they're best served warm, but you can also serve them chilled.

Steps:

• Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
• Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Steps:

• Preheat oven to 350°F.
• Remove the mushroom stems from the caps and finely chop the stems.
• In a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender.
• Remove from heat and stir in the remaining ingredients.
• Stuff each mushroom cap and place on am ungreased baking sheet.
• Bake for 20 to 25 minutes, or until mushrooms are tender.