MUSHROOMS ON TOAST UK RECIPES

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BEST STUFFED MUSHROOMS RECIPE - HOW TO MAKE ... - DELISH



Best Stuffed Mushrooms Recipe - How To Make ... - Delish image

Try out this stuffed mushrooms recipe from Delish.com for a tender bite-sized appetizer!

Provided by Makinze Gore

Categories     nut-free    vegetarian    cocktail party    dinner party    Valentine's Day    appetizers

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 11

Cooking spray, for pan

1 1/2 lb.

baby mushrooms

2 tbsp.

butter

2

cloves garlic, minced

1/4 c.

breadcrumbs

Kosher salt

Freshly ground black pepper

1/4 c.

freshly grated Parmesan, plus more for topping

4 oz.

cream cheese, softened

2 tbsp.

freshly chopped parsley, plus more for garnish

1 tbsp.

freshly chopped thyme

Steps:

  • Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet. 
  • In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  
  • Bake until mushrooms are soft and the tops are golden, 20 minutes. 
  • Garnish with parsley to serve. 

STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE ... - DELISH



Stuffed Portobello Mushrooms Recipe - How to Make ... - Delish image

These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. Find the recipe on Delish.com.

Provided by Makinze Gore

Categories     cocktail party    dinner party    Sunday lunch    dinner    lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Cooking spray

8

portobello mushrooms, washed and stems and gills removed

2 tbsp.

extra-virgin olive oil

1

(8-oz.) block cream cheese, softened

1

(10-oz.) package frozen spinach, defrosted and squeezed dry

1 c.

shredded mozzarella

6

strips bacon, cooked and roughly chopped

1/2 c.

cherry tomatoes, quartered

2

cloves garlic, minced

1 tsp.

dried oregano

Kosher salt

Freshly ground black pepper 

Pinch crushed red pepper flakes 

1/2 c.

panko breadcrumbs

1/4 c.

freshly grated Parmesan

4 tbsp.

melted butter

Freshly chopped parsley, for serving

Steps:

  • Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil. 
  • Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels. 
  • In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes. 
  • In a medium bowl combine panko, Parmesan, and melted butter. 
  • Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture. 
  • Bake until cheese is melty and tops are golden, 15 minutes. 
  • Garnish with parsley before serving.

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  • Garnish with parsley to serve. 
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