Best Slow Roasted Stuffed Swiss Brown Mushrooms Recipes

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SWISS STUFFED MUSHROOMS



Swiss Stuffed Mushrooms image

This is a family recipe that gets made for all graduation parties and showers. Hope you enjoy as much as my family has.

Provided by Jen Andrews

Categories     < 30 Mins

Time 18m

Yield 10 serving(s)

Number Of Ingredients 9

2 lbs fresh mushrooms
1 cup dried breadcrumbs or 1 cup crouton
2 eggs, beaten
2 teaspoons dried dill weed
1/2 cup lemon juice
1/4 cup margarine
1 cup shredded swiss cheese
2 tablespoons dried parsley flakes
1 tablespoon lemon, rind of

Steps:

  • Wash and drain mushrooms.
  • Chop stems.
  • Sprinkle caps with salt.
  • In a skillet over medium heat, cook stems.
  • Add remaining ingredients and cook through.
  • Spoon a little mixture into each cap.
  • Place on cookie sheet.
  • Bake in oven at 350 degrees for 5-8 minutes.

SLOW-ROASTED STUFFED SWISS BROWN MUSHROOMS



Slow-Roasted Stuffed Swiss Brown Mushrooms image

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces.

Provided by bluemoon downunder

Categories     Cheese

Time 40m

Yield 8 slow-roasted stuffed swiss brown mushrooms, 4 serving(s)

Number Of Ingredients 12

8 medium swiss brown mushrooms
2 tablespoons extra virgin olive oil
1 small brown onions (for Australians) or 1 small yellow onion, finely chopped (for Americans)
1 -3 garlic clove, minced, depending on how much you like garlic
dried sage, a sprinkling, to taste (optional)
dried rosemary, a sprinkling, to taste (optional)
1/4 cup coarse wholemeal breadcrumbs (15 grams)
1/2 cup walnuts, coarsely chopped (60 grams)
1 cup pecorino cheese, grated (80 grams)
sea salt, to taste
fresh ground black pepper, to taste
1 sprig thyme, leaves only

Steps:

  • Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
  • Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
  • Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
  • Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.

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