Best 4 Cheesy Mushroom Stacks Recipes

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**Cheesy Mushroom Stacks: A Culinary Symphony of Umami and Delight**

Welcome to a gastronomic journey where richness and earthiness entwine in perfect harmony. Cheesy Mushroom Stacks, a collection of delectable recipes, offers a symphony of flavors that will tantalize your taste buds and leave you craving more. From the classic combination of sautéed mushrooms and melted cheese to innovative twists featuring sun-dried tomatoes, spinach, and crispy bacon, these stacks are culinary masterpieces that cater to diverse palates. Prepare to embark on a culinary adventure where each bite unveils a new layer of savory delight.

**Recipes Included:**

1. **Classic Cheesy Mushroom Stacks:** This timeless recipe showcases the harmonious union of sautéed mushrooms, gooey cheese, and toasted bread. With a simple yet satisfying flavor profile, it's a dish that never fails to impress.

2. **Sun-Dried Tomato and Spinach Stacks:** These stacks elevate the classic recipe with the vibrant flavors of sun-dried tomatoes and fresh spinach. Tangy and aromatic, they add a delightful dimension to the rich mushroom and cheese combination.

3. **Crispy Bacon and Mushroom Stacks:** Indulge in the irresistible combination of crispy bacon, earthy mushrooms, and melted cheese. The smokiness of the bacon adds a delightful contrast to the creamy cheese and tender mushrooms, creating a savory explosion in every bite.

4. **Cheesy Mushroom Stacks with Roasted Garlic:** Experience a symphony of flavors in this recipe, where roasted garlic adds a nutty and aromatic depth to the classic mushroom and cheese combination. The roasted garlic's sweetness perfectly complements the umami-rich mushrooms and melted cheese, resulting in a dish that is both elegant and comforting.

5. **Cheesy Mushroom Stacks with Caramelized Onions:** Discover a harmonious balance of sweet and savory in these stacks, where caramelized onions bring a touch of sweetness to the earthy mushrooms and melted cheese. The caramelization process enhances the onions' natural sugars, creating a delightful contrast to the richness of the cheese and mushrooms.

Here are our top 4 tried and tested recipes!

EASY CHEESE STUFFED MUSHROOMS



Easy Cheese Stuffed Mushrooms image

These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!

Provided by Adam and Joanne Gallagher

Categories     Appetizer

Time 25m

Yield Makes 20 stuffed mushroom caps

Number Of Ingredients 10

20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional

Steps:

  • Heat oven to 375° degrees Fahrenheit.
  • Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
  • Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
  • Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
  • Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
  • Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
  • Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
  • Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
  • Serve with chopped fresh herbs and freshly ground black pepper on top.

Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g

CHEESY HAM AND MUSHROOM STRATA



Cheesy Ham and Mushroom Strata image

Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

Unsalted butter, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese
6 ounces diced ham

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  • Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F.
  • Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CHEESY LOADED MUSHROOMS



Cheesy Loaded Mushrooms image

Get the party started with these Cheesy Loaded Mushrooms, featuring a mix of cheeses, bacon, sun-dried tomatoes and Kalamata olives in tender mushroom caps. These loaded mushrooms are a perfect appetizer.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 30m

Yield 6 servings, 2 filled mushroom caps each

Number Of Ingredients 7

3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided
4 slices OSCAR MAYER Fully Cooked Bacon, finely chopped
4 oil-packed sun-dried tomatoes, drained, patted dry and finely chopped
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup loosely packed fresh basil leaves, thinly sliced
2 Tbsp. finely chopped Kalamata olives
12 large fresh mushroom caps

Steps:

  • Heat oven to 400°F.
  • Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
  • Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
  • Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 8 g

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS



Double-Stack Mushroom and Chicken Cheeseburgers image

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

Provided by Joe Sevier

Categories     Mushroom     Chicken     Onion     Pepper     Mayonnaise     Mustard     Pickles     Lettuce     Lunch     Dinner     Grill/Barbecue     Backyard BBQ     Summer     Picnic     Peanut Free     Wheat/Gluten-Free     Soy Free     Tree Nut Free

Number Of Ingredients 11

1 lb. crimini mushrooms, halved if large
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 lb. ground chicken or turkey, preferably dark meat
Vegetable oil (for grill and drizzling)
1 small onion, trimmed, sliced crosswise into 4 rounds
Freshly ground black pepper
8 thin slices Muenster
4 potato buns
4 Tbsp. mayonnaise
4 Tbsp. curry mustard (such as Brooklyn Delhi) or other mustard
Bread-and-butter pickles and shredded iceberg lettuce (for serving)

Steps:

  • Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
  • Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
  • Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
  • Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
  • Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

Tips:

  • Use a variety of mushrooms. This will give your stacks a more complex flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms until they are golden brown. This will help to bring out their flavor and make them less watery.
  • Use a good quality cheese. The cheese is one of the main ingredients in these stacks, so it's important to use a cheese that you enjoy the taste of. Some good options include cheddar, mozzarella, and Parmesan cheese.
  • Don't overcook the stacks. The mushrooms and cheese should be cooked through, but you don't want to overcook them or they will become tough and rubbery.
  • Serve the stacks immediately. These stacks are best served hot and fresh out of the oven.

Conclusion:

Cheesy mushroom stacks are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks and can be easily customized to your liking. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love.

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