any good stuffed mushroom recipes?

Ingredients:

1/2 cup dried, crumbly-style herb seasoning stuffing mix, crushed

1/4 cup butter or margarine, melted

1/4 cup finely chopped carrot

1/4 cup finely chopped green pepper

pinch of pepper

2 tablespoons finely chopped onion

16 mushrooms, about 2-inch, stems removed

Directions:

Heat oven to 350F (180C). In small bowl, stir all the ingredients together except mushrooms. Stuff each mushroom cap with 1 tablespoon (15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan. Bake for 20 to 25 minutes or until tender.

This recipe for Garden Stuffed Mushrooms serves/makes 16 pcs

Cheese-Filled Mushrooms

1 1/2 pounds white mushrooms

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

3/4 cup mayonnaise

Crumbled cooked bacon, to taste (optional)

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.

This is my personal favorite--my family and everyone I've shared it with loves it. I hope you like it! This recipe makes 28 mushrooms.

1/2 cup dried bread crumbs (sometimes I just toast bread and chop it up finely)

1/2 cup grated Pecorino Romano or Parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh mint

2 garlic cloves, minced

salt and pepper to taste

3 tablespoons olive oil

28 medium/large white or button mushrooms, stemmed (I like to add the stems to the stuffing)

Preheat the oven to 400 degrees Fahrenheit.

In a medium bowl, mix the bread crumbs, cheese, parsley, minute, garlic, salt and pepper, and (optional) mushroom stems.

Lightly coat a large, heavy baking sheet with 2 teaspoons of the oil. Arrange the mushroom caps on the baking sheet, top side down, and spoon the filling into the openings of the mushrooms. Drizzle a bit of oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden brown on top, about 25 minutes. Arrange the mushrooms on a platter and serve.

I make this one a lot. For a dinner, I serve four to six mushrooms per person. When I serve these as hors d’oeuvres, it depends on what else you’re serving. I usually try to make enough for each guest to have 8-10 pieces of finger food.

Georgia's Stuffed Mushrooms

Ingredients:

24 mushrooms, about 1-½ to 2-inch, stems removed and reserved

1-2 slices bread, or ¼-½ cup unseasoned bread crumbs

1 small tomato, skinned, seeded and finely chopped

2 tablespoons finely chopped onion

½ cup grated Parmesan cheese (divided into 3/8 cup and 1/8 Cup [2 Tablespoons])

1 teaspoon dried basil

¼ teaspoon dried thyme

¼ teaspoon dried oregano

pinch of pepper

Tomato juice, vegetable juice (like V-8), chicken broth, or water, as needed

Directions:

Pre-heat oven to 350F

Toast your bread and let cool. Toast it again, let it cool, and crumble into small bowl.

Clean your mushrooms with a damp cloth. Remove the stems and set mushroom caps on an ungreased baking sheet. Finely chop mushroom stems and add to bowl with toast crumbs.

Scald the tomato, core and remove the skin. Cut it horizontally over a small bowl and remove the juice and seeds. Finely chop the tomato and put in toast crumb bowl. Remove the seeds from the bowl and reserve the juice.

Add the finely chopped onion to the toast crumb bowl. Mix well, and add the 3/8 cup grated Parmesan cheese and pepper. Crush the herbs in your hand and add to mixture. Toss everything, mixing well. Add your reserved tomato juice. Check the consistency of the filling mixture by taking about a tablespoonful and squeezing it in your hand. It should hold together fairly well, but maybe fall apart into two or three chunks. If it is too dry, add more liquid, a teaspoonful or two at a time. If you’re baking these, try not to get the filling too wet, as it should soak up some of the mushroom juice during baking.

Fill mushroom caps. Sprinkle tops with the reserved Parmesan. If you like, this can be eaten just as it is. I usually bake at 350F for about 20-25 minutes.

If you’re serving as hors d’oeuvres, these go well with cherry tomatoes stuffed with cream cheese and chives, mini pizza squares, and baby quiches.

I do a gorgonzola type of stuffed mushroom.

1 part gorgonzola crumbles

3 parts cream cheese

handful of crushed walnuts or pine nuts

black pepper

bake at 400 degrees for 20 minutes or so.

goes great with dry white wine.

stuffed mushroom !!!

INGREDIENTS

2 cups unseasoned small croutons

3/4 cup hot water

1/2 cup Hidden Valley® Garlic Ranch Dressing

30 medium (3-inch diameter) fresh mushrooms

3 tablespoons butter

1/3 cup chopped green pepper

1/3 cup chopped red pepper

3 tablespoons chopped green onions

1 large clove garlic, crushed

DIRECTIONS

Combine croutons and hot water in medium bowl; cover. Let stand 5 minutes. Stir in Hidden Valley Garlic Ranch Dressing; set aside.

Remove stems from mushroom caps; chop stems. Cook and stir mushroom caps in butter in large skillet until lightly browned and tender. Arrange caps in shallow baking dish.

Add 1/2 cup mushroom stems, peppers, onions and garlic to skillet. Cook and stir 3 to 4 minutes, or until tender. Stir vegetables into crouton mixture. Spoon mixture into mushroom caps.

Broil 6 to 7 inches from heat source for 7 to 9 minutes, or until lightly browned and heated through.

Go to food network web site.I actually was watching today on TV recipe about mushrooms stuffed with spinach and ..this white cheese ..hmm.I can't remember how you call this cheese that look like cottage cheese..

try this festive 2006