Best stuffed mushroom caps???

Question

I know whos NOT getting best answer...

How long do you cook them for?

Answer 1

Use artichoke-jalepeno dip from costco. Cook in shallow baking dish with a little chicken broth in the bottom. Cook until mushrooms are brown and dip is golden. About 10 to 15 min. at 350 F. Easy and delicious. Served at banquets many times with rave reveiw. Worth a try.

Answer 2

Hmmm my children love stuffed mushrooms , my version is : I take the stems out mince in samll pieces, add bread crumbs, melted butter and sharp cheddar cheese and sated minced onion,
Bake 350 degrees on a cookie sheet about 45 mins.
OMG i got carried away I looked up stuffed mushroom recipes heres just a few i found LOL


Categories:
--Stuffed Mushrooms Recipes


Ingredients:
18 large mushrooms, stems removed
Olive oil
1 1/2 cup finely shredded rotisserie chicken without skin
2/3 cup refrigerated Alfredo sauce (not reduced-fat)
1/2 cup seasoned dry Italian bread crumbs
1/4 cup finely chopped onion
2 tablespoons finely chopped Italian (flat-leaf) parsley
1 teaspoon minced garlic
Salt and pepper to taste
1 egg, beaten
1/4 cup grated parmesan cheese


Directions:

Preheat oven to 350 degrees. Lightly brush or drizzle mushrooms (inside and out) with oil. Place hollow-side up on baking sheet with sides or 9-by-13-inch baking pan. Mix chicken, Alfredo sauce, bread crumbs, onion, parsley and garlic in medium bowl. Season with salt and pepper. Mix in eggs. Mound about 1 rounded tablespoon of chicken mixture in each cap, pressing down firmly and forming dome in center. Sprinkle with cheese. Bake until filling is firm and heated through, 20 to 25 minutes. Serve warm or at room temperature.

This recipe for Stuffed Mushrooms Alfredo serves/makes 18


Categories:
--Stuffed Mushrooms Recipes


Ingredients:
2 cups soft white or wholegrain breadcrumbs
1/2 cup chopped parsley
2 tablespoons chopped chives
3 large cloves garlic -- crushed
1 cup freshly grated parmesan cheese
10 large mushroom cups
chopped bacon and olive oil


Directions:

Mix crumbs, herbs, garlic, cheese. Season with salt and pepper. Remove stalks from the mushrooms then fill mushroom cups with crumb mixture. Sprinkle over some chopped bacon then put into a greased baking dish.

Drizzle with little olive oil and bake in a hot oven (375F) until topping is crusty and golden about 10 to 15 minutes.

This recipe for Stuffed Mushrooms II serves/makes 10 pcs

Answer 3

button mushroom caps, cream cheese, chopped up bacon, green onion, garlic, and freshly grated Parmesan cheese bake in oven

Answer 4

Olive Garden Stuffed Mushrooms
8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter
Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,34/

Answer 5

Mushrooms Stuffed with Bacon, Spinach, and Blue Cheese

Makes 24 stuffed mushrooms
Roasted Mushroom Caps

24 large mushrooms , stems and caps separated and washed
2 tablespoons olive oil
Table salt and ground black pepper

Filling

6 ounces bacon (about 6 slices), cut crosswise into 1/4 inch strips
1/2 medium red onion , minced
1 large clove garlic , minced
6 ounces fresh spinach , stems removed, washed thoroughly and chopped coarse
1/4 cup dry bread crumbs
3 tablespoons ricotta cheese
2 ounces blue cheese , crumbled
Table salt and ground black pepper

Parisians learned how to grow white mushrooms in the early 1700s, but managed to keep the process secret for several decades.



1. Adjust oven rack to lowest position and heat oven to 450 degrees.

2. Toss mushroom caps and stems, olive oil, and salt and pepper to taste in medium bowl. Arrange caps, gill side down, in a single layer on a large low-sided roasting pan or jelly-roll pan with stems placed alongside. Roast until mushrooms have released some juice and are brown around edges facing the pan, 12 to 15 minutes. Remove pan from oven and turn caps over with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushroom caps and stems are brown all over, about 5 to 10 minutes longer.

3. Once roasting pan is removed, readjust oven rack to center position and leave oven temperature at 450 degrees. Leave the cooked mushroom caps on roasting pan, but remove cooked stems and set aside.

4. Meanwhile, fry bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels; discard all but 1 tablespoon of drippings. Add onion; cook until soft, 6 to 8 minutes. Add garlic; cook about 1 minute longer. Add spinach; cook until wilted, about 2 minutes. Transfer spinach mixture to large bowl; let cool for 10 minutes.

5. Transfer spinach mixture to food processor, along with bread crumbs, ricotta, one ounce blue cheese, and roasted mushroom stems; process to a chunky puree, scraping down the sides of the processor at least once to ensure an even texture. Return spinach mixture to large mixing bowl; stir in bacon bits. Fill each mushroom cap with a heaping teaspoon of filling; top each with a portion of remaining blue cheese.

6. Roast stuffed mushrooms until cheese is melted and filling is hot throughout, about 8 minutes. Serve warm.

Answer 6

portobello mush caps, crab meat, parmesan cheese, cream cheese, grn.onions, parsely, salt/pepper/garlic, bread crumbs...bake 375 for 20 min

Answer 7

If you like seafood, then Red Lobster has some as appetizers (stuffed with crab and lobster) ... pretty fricken tasty!
Yum!

Answer 8

homemade.