Stuffed Mini Mushrooms Recipes

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.

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:

• 1. Remove stems from the Mushrooms, clean each mushroom with a damp paper towel.
• 2. In a small skillet, add butter, olive oil, onions, garlic...sauté about 5 mins...then add in the panko, parmesan, salt, pepper & parsley...stir together 5 mins
• 3. stuff each mushroom with the filling, bake at 350 degrees on a cookie sheet for 30 mins.
• 4. drizzle warm mushrooms with the white truffle oil.

Steps:

• Preheat oven to 200 degree celsius.
• Line a large baking tray with non-stick baking paper (parchment).
• Pull the stalks off the mushrooms, then cut a thin layer off the base.
• Using a food processor process the bread until fine crumbs form.
• In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
• Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
• Transfer to a medium bowl and add the basil, parsley, lemon zest and lemon juice, stirring until well combined.
• Divide filling among the mushroom cups, pressing down slightly.
• Put on lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
• Serve.