Best Buttery Stuffed Mushroom Bread Recipes

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

SAVORY MUSHROOM BREAD

Steps:

• In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.

STUFFED VIENNA BREAD

Steps:

• Stuff sections of bread with Swiss cheese and chopped mushrooms.
• Place bread on heavy duty foil and put green onions, poppyseeds and seasoned salt on top.
• Melt butter,lemon juice and dry mustard and spoon over bread.
• Wrap in foil and bake at 350 degrees for 40 minutes.
• Fold back foil and pull off pieces with fingers.
• This may also be frozen ahead, defrosted and baked when needed.

EASY STUFFED MUSHROOMS WITH PARMESAN BREAD CRUMBS

Steps:

• 1. Preheat oven to 325° F.
• 2. Melt the butter in a small skillet over medium heat.
• 3. Add the garlic and sauté until softened, being careful not to brown.
• 4. Add the bread crumbs, chopped mushrooms, oregano, parsley, salt, and pepper.
• 5. Sauté until bread crumbs are slightly crisp and golden. Add the Parmesan cheese. Mix well. Remove from heat and allow to cool slightly.
• 6. Spoon the bread crumb mixture into the mushroom caps, packing in firmly.
• 7. Place on non-stick baking sheet or non-stick sprayed shallow baking dish. Bake until mushrooms and stuffing are heated through, about 30 minutes.
• 8. Approximately 10 minutes before mushrooms are done, sprinkle shredded cheese topping.
• 9. Return to oven for the remainder of cooking time. Serve hot or room temperature.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

MUSHROOM BREAD

Steps:

• Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes., Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces.