Best 6 Cheesy Mushroom Morsels Recipes

CHEESY MUSHROOMS IN A CREAMY GARLIC SAUCE

Steps:

• Saute mushrooms in butter for about 4 minutes
• Add wine and allow to reduce should take about 3 minutes.
• Add garlic and sundried tomato puree, stir through.
• Add cream and stock, stir through
• Add parmesan and season with black pepper heat on low for about 4 minutes. Do not allow the cream to boil.
• Divide into 2 tapas style dishes and sprinkle with parmesan or your chosen cheese? Grill for 5 minutes.
• Serve with bread

CHEESY MUSHROOM PAPPARDELLE

Steps:

• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
• Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
• Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
• Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

HOT CHEESY MUSHROOM DIP

Steps:

• Heat the oil and melt the butter in a pan.
• Add the onion and cook until it starts to caramelize, about 20 minutes.
• Add the mushrooms and sauté until they start to caramelize, about 20 minutes.
• Add the garlic and thyme and sauté until fragrant, about a minute.
• Season with salt and pepper.
• Add the wine, deglazed the pan and cook until it has evaporated.
• Puree 1/2 of the mushrooms in a food processor.
• Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.

CHEESY MUSHROOM OMELETTE

Steps:

• Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
• Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
• Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.

CHEESY MUSHROOM MORSELS

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the green pepper; saute 1 minute longer. Remove from the heat; drain. In a large bowl, beat eggs. Stir in the cheeses, flour, baking powder, salt, basil and nutmeg. Add mushroom mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are golden and a knife inserted near the center comes out clean. Let stand for 15 minutes. Cut into squares; serve warm.