Best 4 Four Cheese Stuffed Silly Mushrooms Recipes

FOUR-CHEESE STUFFED-SILLY MUSHROOMS

Steps:

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
• Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 to 14 minutes. Leave oven on.
• Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and cook and stir until wilted, about 2 more minutes. Remove from heat and pat dry.
• In a medium bowl, thoroughly mix ricotta cheese, cream cheese, mozzarella cheese, nutmeg, and salt. Stir in contents of the skillet.
• Pat mushroom caps dry. Evenly distribute veggie-cheese mixture among the caps.
• In a small bowl, mix Parm-style topping with garlic powder. Sprinkle over stuffed mushrooms.
• Bake until topping begins to brown, 8 to 10 minutes. Enjoy!

FOUR CHEESE AND SAUSAGE STUFFED MUSHROOMS (CARRABBA'S COPYCAT)

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and wiping off any dirt with a damp cloth. Set aside.
• In a large nonstick skillet, heat the oil over medium high heat; then add the ground sausage and brown until no longer pink (approximately 5 minutes).
• Next, add the spinach and garlic and stir until the spinach has wilted; then turn off the heat and add the four cheeses and breadcrumbs. Mix until blended.
• In a small saucepan, add the sauce and heavy cream; then cook 3-4 minutes until heated through. Add the sauce to the bottom of the 1-quart baking dish.
• Stuff the mushroom cap with the stuffing mixture; then place on top of the sauce in the dish. Repeat for all mushrooms.
• Place the dish in the oven and cook 18-20 minutes until the mushrooms are heated through, the cheese is hot and bubbly and the tops are light brown. Serve immediately.

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

FOUR CHEESE STUFFED MUSHROOMS

Steps:

• Remove the stems from the mushrooms.
• Mince them and set aside.
• Heat the oil in a skillet.
• Add the onions, garlic and minced mushroom stems.
• Cook until soft (about 5 minutes over medium heat).
• Add the basil and wine.
• Simmer until almost dry (about 7 minutes).
• Cool slightly.
• Blend in the cheese.
• Preheat the oven to 350.
• Place the mushroom caps in a lightly greased baking pan.
• Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
• Serve warm.