Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make a cheese stuffed mushroom?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make a cheese stuffed mushroom?),it will help you,my kids.
Answers:
CHEESE STUFFED MUSHROOMS
1 lb. med. mushrooms
1/4 c. chopped green>homecooking.about.com/home/foo...
8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons pesto
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish
That sounds discusting.
Stuffed Mushrooms
INGREDIENTS:
1 dozen fresh large mushrooms
1/2 cup melted butter, divided
2 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped onion
1 1/2 cup fresh bread crumbs
1/2 teaspoon salt
dash black pepper
dash ground cayenne pepper
Parmesan cheese
PREPARATION:
Directions for stuffed mushrooms
Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper. Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes. Stuffed mushrooms serve 8.
Source(s):
http://southernfood.about.com/od/stuffedmushrooms/r/bl30211m.htm
Stuffed Mushrooms with Swiss Cheese
"These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture."
INGREDIENTS:
12 large fresh mushrooms
5 tablespoons butter, melted
salt and pepper to taste
1/4 cup butter
1/2 cup chopped onions
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/4 cup chopped fresh parsley
1/2 cup shredded Swiss cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
Blue Cheese Stuffed Mushrooms with Grilled Onions
"Mushrooms are stuffed with blue cheese and grilled with onion slices to make a stunning side dish for any barbeque."
INGREDIENTS:
1 pound fresh mushrooms, stems removed
8 ounces blue cheese
3 medium onions, sliced into rings
1/4 cup olive oil
DIRECTIONS:
Preheat an outdoor grill for high heat, and lightly oil grate. Fill mushroom caps with crumbled blue cheese.
Place onion slices and mushrooms (cheese side up) onto the prepared grill. Turn onions over frequently until tender. Do not turn over mushrooms. Grill until blue cheese has melted, and mushrooms are tender. Remove mushrooms to a serving plate, and top with grilled onions.
Stuffed Crimini Mushrooms with Gruyere
"Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests."
INGREDIENTS:
36 crimini mushrooms, stems removed
1/2 cup olive oil
2 1/2 cups chopped yellow onion
1/3 cup minced shallot
6 cloves garlic, minced
3 tablespoons chopped Italian flat leaf parsley
3/4 cup chopped fresh chives
3 fluid ounces lemon juice
2 cups fresh bread crumbs
5 ounces shredded Gruyere cheese
DIRECTIONS:
Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
Broil for 3 to 5 minutes, until cheese is melted. Serve hot.
Renaissance Stuffed Mushrooms
INGREDIENTS:
12 large mushrooms
1 tablespoon olive oil
2 cloves garlic, peeled and minced
3 tablespoons chopped green onions
1 (8 ounce) package cream cheese, softened
3 tablespoons port wine
1 teaspoon Italian-style seasoning
1/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot pepper sauce
DIRECTIONS:
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.
CHEESE STUFFED MUSHROOMS
Select firm, white or creamy-being mushrooms with caps that are closed or slightly open around the stem. 1/4 c. finely chopped green onions with tops 1 clove garlic, finely chopped 1/4 c. butter 1/2 c. dry bread crumbs 1/4 c. grated Parmesan cheese 2 tbsp. snipped parsley 1/2 tsp. salt 1/2 tsp. dried basil leaves 1/4 tsp. pepper
Cut ends from mushroom stems. Remove stems from mushrooms. Chop stems finely. Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender (about 5 minutes). Remove from heat, stir in remaining ingredients.
Fill mushroom caps with stuffing mixture. Place mushrooms, filled side up, in greased baking dish.
Cook in 350 degree oven 15 minutes. Serve hot.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do i make a cheese stuffed mushroom?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make a cheese stuffed mushroom?),it will help you,my kids.
Answers:
CHEESE STUFFED MUSHROOMS
1 lb. med. mushrooms
1/4 c. chopped green>homecooking.about.com/home/foo...
8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons pesto
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish
That sounds discusting.
Stuffed Mushrooms
INGREDIENTS:
1 dozen fresh large mushrooms
1/2 cup melted butter, divided
2 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped onion
1 1/2 cup fresh bread crumbs
1/2 teaspoon salt
dash black pepper
dash ground cayenne pepper
Parmesan cheese
PREPARATION:
Directions for stuffed mushrooms
Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper. Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes. Stuffed mushrooms serve 8.
Source(s):
http://southernfood.about.com/od/stuffedmushrooms/r/bl30211m.htm
Stuffed Mushrooms with Swiss Cheese
"These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture."
INGREDIENTS:
12 large fresh mushrooms
5 tablespoons butter, melted
salt and pepper to taste
1/4 cup butter
1/2 cup chopped onions
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/4 cup chopped fresh parsley
1/2 cup shredded Swiss cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
Blue Cheese Stuffed Mushrooms with Grilled Onions
"Mushrooms are stuffed with blue cheese and grilled with onion slices to make a stunning side dish for any barbeque."
INGREDIENTS:
1 pound fresh mushrooms, stems removed
8 ounces blue cheese
3 medium onions, sliced into rings
1/4 cup olive oil
DIRECTIONS:
Preheat an outdoor grill for high heat, and lightly oil grate. Fill mushroom caps with crumbled blue cheese.
Place onion slices and mushrooms (cheese side up) onto the prepared grill. Turn onions over frequently until tender. Do not turn over mushrooms. Grill until blue cheese has melted, and mushrooms are tender. Remove mushrooms to a serving plate, and top with grilled onions.
Stuffed Crimini Mushrooms with Gruyere
"Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests."
INGREDIENTS:
36 crimini mushrooms, stems removed
1/2 cup olive oil
2 1/2 cups chopped yellow onion
1/3 cup minced shallot
6 cloves garlic, minced
3 tablespoons chopped Italian flat leaf parsley
3/4 cup chopped fresh chives
3 fluid ounces lemon juice
2 cups fresh bread crumbs
5 ounces shredded Gruyere cheese
DIRECTIONS:
Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
Broil for 3 to 5 minutes, until cheese is melted. Serve hot.
Renaissance Stuffed Mushrooms
INGREDIENTS:
12 large mushrooms
1 tablespoon olive oil
2 cloves garlic, peeled and minced
3 tablespoons chopped green onions
1 (8 ounce) package cream cheese, softened
3 tablespoons port wine
1 teaspoon Italian-style seasoning
1/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot pepper sauce
DIRECTIONS:
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.
CHEESE STUFFED MUSHROOMS
Select firm, white or creamy-being mushrooms with caps that are closed or slightly open around the stem. 1/4 c. finely chopped green onions with tops 1 clove garlic, finely chopped 1/4 c. butter 1/2 c. dry bread crumbs 1/4 c. grated Parmesan cheese 2 tbsp. snipped parsley 1/2 tsp. salt 1/2 tsp. dried basil leaves 1/4 tsp. pepper
Cut ends from mushroom stems. Remove stems from mushrooms. Chop stems finely. Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender (about 5 minutes). Remove from heat, stir in remaining ingredients.
Fill mushroom caps with stuffing mixture. Place mushrooms, filled side up, in greased baking dish.
Cook in 350 degree oven 15 minutes. Serve hot.
correctness,It's Non-profit and only for informational purposes.
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