Stuffed Crimini Mushrooms Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Steps:

• combine first 6 ingrediants in a medium bowl. brush mushroom caps with olive oil. fill mushroom caps will filling. bake at 500 degrees until browned on top. do not overcook.

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:

• Preheat oven to 400 degrees.
• Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
• Place caps on a bake sheet and season to taste w salt/pepper.
• Fill caps with butter mixture.
• Sprinkle remaining 1/4 parm over all the caps.
• Sprinkle 1/4 of bread crumbs over the parm coated caps.
• Bake for 15 minutes or until mushrooms give up juices.
• Broil to crisp up topping if not to satisfaction.
• Serve and Enjoy!

Steps:

• Preheat oven to 400f degrees.
• Remove stems from mushrooms and finely chop stems.
• Mix 2 tablespoons bread crumbs and parmesan in small bowl.
• Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
• Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
• Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
• Stir in remaining bread crumbs and black pepper.
• Remove from heat.
• Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
• Sprinkle with Parmesan mixture.
• Bake until heated through, about 9 minutes.

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
• Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
• Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
• Do Ahead
• The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!