Stuffed Mushroom Casserole Recipes

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STUFFED MUSHROOMS

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 28 mushrooms

Number Of Ingredients 8



Stuffed Mushrooms image

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.

Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

STUFFED MUSHROOM CASSEROLE

Found this recipe one day and gave it a try. Very tasty!

Provided by Gail Hagans

Categories     Side Casseroles

Number Of Ingredients 15



Stuffed Mushroom Casserole image

Steps:

  • 1. Preheat oven to 400F; lightly grease an 8x8 pan. Heat oil in large skillet over medium high heat; add the celery and cook 3 minutes, then add onion, salt, pepper and bay leaf and saute 7 minutes. Add the mushrooms and cook until all the veggies are tender and the mushrooms are browned, about 7-10 minutes. Add the garlic, Herbes de Provence and cook 1-2 minutes more; cool slightly.
  • 2. Stir together the veggie mixture with the bread crumbs, egg, Worcestershire sauce a large portion of the Parmesan and half the cheddar in a large bowl. Spread the stuff mixture into the prepared dish. Sprinkle the remaining cheddar and the reserved 2 Tablespoons of Parmesan on top and dot on the butter.
  • 3. Bake until the cheese is melted and golden brown in places on top about 15 minutes. Broil it for a couple minutes if you want it to have more color.

1 Tbsp butter, diced
1 oz parmigiano-reggiano, grated, reserve 2 tbsp
4 Tbsp olive oil
2 large stalks celery, diced
1 large onion, diced
1/4 tsp salt
1/8 tsp pepper
1 bay leaf
1/2 lb button mushrooms, sliced thinly
4 clove garlic, minced
2 tsp herbes de provence
1/2 c bread crumbs
1 large egg, lightly beaten
1 1/2 tsp worcestershire sauce
4 oz cheddar cheese, shredded and divided

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