Best Oven Baked Mushrooms Recipes

OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
• Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
• Srir in garlic and thyme, and cook 1 minute or until fragrant.
• Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
• Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
• Remove from oven, cover and let stand 5 minutes.
• Fold in peas and pine nuts. Season with salt and pepper and serve.

OVEN-BAKED KETO CHICKEN THIGHS WITH CREAMED SPINACH AND MUSHROOMS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Pat chicken thighs dry and season with salt and pepper.
• Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
• Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
• Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.

BACON WRAPPED OVEN BAKED PORTOBELLA MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Brush mushrooms clean with a paper towel. Remove stems from the underside with a sharp knife, and save. The brown underside is referred to as the gills. Using a tablespoon remove the gills from the underside of each mushroom & discard.
• 3. Chop the stems into small pieces. Remove the outer skin from the garlic and slice thin or mince as you prefer. Then, slice the green pepper into thin strips and the mini peppers into ringlets. Combine together and prepare to saute. Slice the onions into medium thick slices and set aside until needed
• 4. Brush the top and underside of each mushroom with the olive oil. The mushrooms absorb the oil as you brush them. Reserve the remaining oil to saute the peppers and garlic.
• 5. Spray a large shallow pan with non-stick cooking spray. Then place the mushroom caps on pan inverted upside down.
• 6. Top each with a slice of sharp cheddar cheese. Next, add 2 slices of onions on each piece of cheese.
• 7. Saute assorted pepper mixture over medium low heat in 2 tablespoons of olive oil, about 4 to 5 minutes or until transparent. Remove from heat.
• 8. Top each mushroom cap with an even amount of sauteed peppers. Then top each with quarter cup shredded cheese.
• 9. Now, using room temperature smoked bacon, wrap each mushroom in the bacon slices, tucking the ends underneath the bottom, creating an X pattern. Then with the third strip of bacon place it over the center of the X tucking it underneath.
• 10. Repeat until they have all been wrapped.
• 11. Place pan in preheated 375 degree oven and bake for 25 minutes.
• 12. Then increase the temperature to 400 degrees F and cook for an additional 20 minutes or until bacon is crisp on top and slightly golden brown.
• 13. Serve on fresh or toasted buns as desired. Add condiments of choice, lettuce, and tomato. Enjoy.
• 14. Look inside at all the tasty goodness.

SIDE DISH ESSENTIALS: SAUTéED/OVEN-BAKED MUSHROOMS

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The cremini mushroom, in terms of maturity is between a white button mushroom, and a more mature portobello. You can sometimes find them under the name: baby bella, or baby portobello. Although they taste similar to the white button variety, they are browner, have a firmer texture, and a deeper flavor. They are great for soups and/or stews because they tend to hold up better in liquids; in addition, they are excellent for sautéing and baking (which is what we're going to do with them).
• 3. Chef's Tip: This is an easy dish to prepare, but if prepared incorrectly, it can turn into a salty nightmare. Make sure the butter you are using is the unsalted variety, and make sure you are using good beef stock... not broth. Most canned or boxed stocks are way too salty. If you can't use fresh beef stock, or if you can't get a low sodium beef stock, then just use some water.
• 4. Gather your Ingredients (mise en place)
• 5. Clean the mushrooms, but retain the stems.
• 6. Chef's Note: If you can't find baby cremini mushrooms, you can always use the larger variety, and slice them in half.
• 7. Place a rack in the middle position, and preheat the oven to 450f (230c).
• 8. Chef's Note: We are going to start these mushrooms out in an ovenproof skillet on the stove, and then finish them in the oven.
• 9. Add the butter and oil to an ovenproof sauté pan, over medium-high heat.
• 10. When the foaming subsides, add the mushrooms.
• 11. Allow them to cook without moving until brown, about 2 to 3 minutes.
• 12. Chef's Note: If you are using larger mushrooms, and have cut them in half, then start cooking them with the cut side down.
• 13. Chef's Tip: Don't crowd the pan. If you have a small sauté pan, you may have to do this in two batches.
• 14. Flip them, and cook for an additional 30 - 60 seconds.
• 15. Chef's Note: If you browned the mushrooms in two batches, return the first batch to the sauté pan.
• 16. Chef's Note: At this point sprinkle a bit of pepper over the mushrooms.
• 17. Chef's Tip: This is a standard French way of cooking mushrooms. You can add any additional spices to this dish that you desire; however, the dish was designed to give you simple, great-tasting mushrooms, without all the extras.
• 18. Add the beef stock, and give the mushrooms a toss.
• 19. Place in the preheated oven, and allow them to roast until tender, about 5 minutes.
• 20. PLATE/PRESENT
• 21. Remove from the oven, place into a serving dish. Enjoy.
• 22. Keep the faith, and keep cooking.

OVEN-BAKED FRITTATA WITH MUSHROOMS & LEEKS

Steps:

• Heat large skillet on medium-high heat. Add oil, mushrooms and leeks; cook and stir 5 min. or until leeks are tender. Spoon into 9-inch pie plate sprayed with cooking spray.
• Beat eggs, egg product and water in medium bowl with whisk until well blended. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate. Top with remaining cheese.
• Bake 30 min. or until knife inserted in center comes out clean.

EASY, OVEN-BAKED POLENTA WITH BALSAMIC CREMINI MUSHROOMS

Steps:

• Preheat the oven to 325°F.
• Place a large, oven-proof pot over medium-high heat (I used a 4 qt. All-Clad pot). Add the water, the milk, and one tablespoon of the butter. Bring this to a simmer, season with salt and pepper, and stir to melt the butter. Gradually add the cornmeal, whisking steadily to incorporate (this initial stir is key to prevent clumps from forming). Bring the mixture to a boil, immediately cover the pot with a lid, and transfer to the middle rack of the oven. Bake at 325°F until the polenta is tender and soft, about 30 minutes.
• Carefully remove the pot from the oven, stir in the second tablespoon of butter, cover again and let it stand for 5 minutes. Gradually add 4 oz. of the grated Parmesan, whisking briefly until the cheese has melted and is well incorporated. Check the consistency and the flavor, then cover and let it sit until ready to serve.
• While the polenta is in the oven, prep the ingredients for the balsamic mushrooms. First, clean the mushrooms and cut them into one-inch pieces. Make sure that the mushrooms are completely dry before cooking. Slice the shallot and cut the garlic into slivers.
• Set a large skillet over medium-high heat, add the mushrooms and "dry-sauté" them for 3 to 4 minutes, shaking the pan often, until they release most of their moisture.
• Add the olive oil and butter to the skillet and toss to combine. Next, add the shallots, the salt and pepper, and cook until the shallots start to soften. Lastly, add the garlic and the thyme and cook a few minutes more until everything is well caramelized.
• Stir the sugar into the balsamic vinegar and then drizzle the mixture over the mushrooms. Toss well to coat and let them cool slightly. Taste and adjust the seasoning.
• Divide the polenta among four bowls, top each with the balsamic mushrooms, more Parmesan cheese, and a good drizzle of your best olive oil. Garnish with some fresh parsley and serve!

THAI OVEN-BAKED RICE WITH SHIITAKE MUSHROOMS

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Grease a medium-size casserole dish.
• Heat oil in a large saucepan or a Dutch oven over medium heat.
• Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
• Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
• Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven.
• Bake for about 35-40 minutes or until the rice is desired tenderness.
• Stir in the green onions and coriander.

OVEN BAKED MUSHROOMS

Steps:

• To make balsamic dressing, combine all ingredients in a screw-top.
• jar. Microwave uncovered on High for 20 seconds or until honey is.
• melted. Secure lid. Shake to combine.
• Preheat oven to 200ºC. Place mushrooms, stem-side down, in a.
• single layer (they might overlap slightly) in a large baking dish. Pour.
• over half the balsamic dressing. Turn mushrooms and drizzle with.
• remaining dressing. Season with salt and pepper.
• Arrange spinach leaves over mushrooms. Sprinkle with feta and.
• thyme leaves. Roast for 15 minutes or until mushrooms are just tender.
• Serve with mashed potatoes.