Renaissance Stuffed Mushrooms Recipes

Steps:

• Remove mushroom stems and chop. Heat oil on stovetop, medium heat, stir in mushroom caps, garlic, & green onions. Cook & stir till soft....approx. 4 minutes. Cool.
• Mix chopped mushroom stem pieces, cream cheese, wine, seasoning, parmesan cheese, cheddar cheese, pepper, & Tabasco. Stuff mushroom caps.
• Bake at 350 degrees F for 20-30 minutes, until light brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
• Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
• In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
• Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.