Best Award Winning Stuffed Baby Portabella Mushrooms Cremini Recipes

SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)

Steps:

• Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
• In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
• Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
• Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.

PIZZA STUFFED BABY PORTOBELLO MUSHROOMS

Steps:

• Portobello Mushrooms - Wash, cut out stems, and set aside to dry.
• Add room temperature cream cheese, 5 teaspoons butter, Parmesan cheese, and blue cheese (opt) to a pot on low heat. Cook just until all melts together and mix well. Just a few minutes. Set aside and let it cool to room temp... will be lumpy.
• Pepperoni - Chop if they are the regular kind (I buy the minis). Cook in a skillet just until crisp on the edges, drain, and damp oil off. (I cook them so the oil doesn't saturate the cream filling while baking).
• Add 2 teaspoons of garlic and butter to the skillet and sauté for just a few minutes.
• Turn off the heat add mushroom caps. Coat the caps with butter and garlic sauce.
• Turn oven 350. Place caps on a baking sheet. Fill caps with cream mixture.
• Top with pepperoni and sliced fresh basil... and other pizza toppings like chopped onions, black olives, shredded cheeses, cherry tomatoes (optional).
• Place in oven for 10-15 mins.
• Picture of a kid-friendly stuffed mushroom version. (If you don't like cream cheese filling you can stuff them with mozzarella cheese and pizza topping - it's your choice you are the star chef.)

AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)

Steps:

• STUFFING: Preheat oven to 400 degrees.
• Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
• Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
• Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
• MUSHROOMS: Preheat oven to 400 degrees.
• Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
• Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
• Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
• Melt butter in a 10" skillet over medium heat.
• Cook onion and broccoli 2 minutes, stirring occasionally.
• Stir in mushroom stems.
• Cook 2 minutes, stirring occasionally.
• Cool slightly.
• Stir in bread crumbs and cheese.
• Spoon vegetable mixture into mushroom caps.
• Place on ungreased baking pan.
• Garnish with bell pepper pieces.
• Bake 15 minutes.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.