Best 4 Mushroom Herb Stuffed French Toast Recipes

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

MUSHROOM HERB STUFFED FRENCH TOAST

Steps:

• In a large skillet, melt 1 tablespoon of butter then add mushrooms and cook until soft; set aside.
• In a small bowl, mix together the softened cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over one side of each bread slice. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down.
• In a large shallow bowl, whisk together the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.
• In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.