Seriously Stuffed Mushrooms Recipes

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Steps:

• In a large skillet, heat olive oil and add chicken, sausage, onions and garlic
• Saute until chicken and sausage are almost done
• Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
• Remove chicken and chop finely
• Place chicken in a mixing bowl
• Drain sausage mixture onto paper towels
• Chop sausage mixture and place into bowl with chicken
• Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
• Prepare portabellos by rinsing in cool water and blotting dry with a clean towel
• Remove stems from portabellos
• Spray a baking sheet with non-stick spray and heat oven to 350°F Generously stuff mushrooms with chicken mixture
• Place mushrooms on prepared baking sheet and bake for 5 minutes
• Remove from oven and pour tomato sauce over mushrooms
• Sprinkle the top of each mushroom with a pinch of oregano
• Return to oven and bake for 10 more minutes
• Remove from oven and garnish with additional Parmesan cheese