4 Quick And Easy Recipes Mushrooms Ingredient

So you’re looking for 5 delicious homemade mushroom recipes at home? Good for you! We’ve got you covered.

1 – Kay’s Crab-Stuffed Mushrooms

Prep time: 45 min | Serve: 25 | Difficulty: Moderate | Calories: 41kcal 

Ingredients

• 1 pound (455 g) of fresh mushrooms
• One can (6 ounces, or 170 g) of crabmeat
• 2 ounces (60 g) of cream cheese
• 1/4 cup (60 g) mayonnaise
• 1/4 cup (25 g) grated Parmesan cheese
• 12 scallions, minced
• 1/4 teaspoon ground black pepper
• 1 dash of Tabasco sauce

Directions

1. Preheat the oven to 325°F (170°C, or gas mark 3) before starting.
2. Remove the stems and wipe the mushrooms clean with a moist towel.
3. Combine the crab, cream cheese, mayonnaise, Parmesan, scallions, pepper, and Tabasco in a mixing bowl and stir well.
4. Fill the mushroom caps with the mixture and place them in a big, flat roasting pan.
5. Cook for 45 minutes to an hour, or until the mushrooms are tender.
6. Serve hot.

2 – Garlic-Cheese Stuffed Mushrooms

Prep time: 25 min | Serve: 6 | Difficulty: Moderate | Calories: 120kcal 

Ingredients

• Six small portobello mushrooms, totaling Six oz. (170 g)
• One package of garlic-herb spreadable cheese, weighing 6 ounces (170 g) (such as Boursin or Alouette)
• Two tablespoons (Ten grammes) crushed plain pork rinds or skins

Directions

1. Turn the oven’s temperature up to 350 degrees (180 degrees Celsius, or gas mark 4)
2. Remove the stems from the mushrooms and wipe them clean (keep them to slice and sauté for serving over steaks or in omelets).
3. Distribute the cheese evenly among the mushroom caps.
4. Using a teaspoon of pork rind crumbs, coat each one.
5. In a small baking pan, arrange the mushrooms.
6. Just enough water to cover the bottom of the pan with a film.
7. After bringing the oven to 350 degrees, bake for 30 minutes.

3 – Ns Spinach Stuffed Mushrooms

Prep time: 20 min | Serve: 40 | Difficulty: Moderate | Calories: 24kcal 

Ingredients

• 1 1/2 pounds (680 g) of mushrooms
• 2 tablespoons (28 g) butter
• 1/2 cup (80 g) chopped onion
• 4 cloves garlic, crushed
• One package (10 oz, or 280g) frozen chopped spinach, thawed
• 4 ounces (115 g) of cream cheese
• Quarter cup (25 g) Parmesan cheese, plus a little extra for sprinkling
• 1 1/2 teaspoons Worcestershire sauce
• ½ teaspoon salt or Vege-Sal
• 1/4 teaspoon ground black pepper

Directions

1. the oven should be preheated to 350 degrees (180 degrees Celsius, or gas mark 4)
2. Remove the stems and clean the mushrooms.
3. Set the caps aside and finely slice the stems.
4. Melt the butter in a big, heavy pan over medium-low heat.
5. Add the onion and cut the stems.
6. Sauté until the onion is tender and transparent and the mushroom chunks have changed color.
7. Add the garlic, toss it in, and cook for a few minutes more.
8. While that’s going on, put your thawed spinach in a sieve and squeeze out as much water as you can.
9. Now add it to the mushroom-onion combination and combine well.
10. After that, add the cream cheese. Add the Parmesan cheese, Worcestershire sauce, salt, and pepper after it’s melted.
11. Fill the mushroom caps with the spinach-mushroom mixture.
12. As you stuff the caps, arrange them in a baking tray.
13. When they’re all packed, top them with a little Parmesan cheese to finish them off.
14. Pour in just enough water to just cover the pan’s bottom.
15. After bringing the oven to 350 degrees, bake for 30 minutes.
16. Warm the dish before serving.

4 – Mushroom “Risotto”

Prep time: 15 min | Serve: 5 | Difficulty: Easy | Calories: 139kcal 

Ingredients

• 1/2 head cauliflower
• 3 tablespoons (42 g) butter
• 1 cup (70 g) sliced mushrooms
• 1/2 medium onion, diced
• One teaspoon minced garlic or 2 cloves garlic, minced
• 2 tablespoons (28 ml) dry vermouth
• 1 tablespoon (18 g) chicken bouillon concentrate
• 3/4 cup (75 g) grated Parmesan cheese
• Guar or xanthan, as needed
• 2 tablespoons (8 g) chopped fresh parsley

Directions

1. Follow the steps to make Cauli-Rice from your cauliflower.
2. Melt the butter in a big pan over medium-high heat while the cauliflower is cooking.
3. Sauté the mushrooms, onion, and garlic all at the same time.
4. Remove the cauliflower from the microwave and drain it when it is done.
5. Add the cauliflower to the skillet when the mushrooms have changed color and appear to be done, and toss everything together.
6. Stir in the vermouth and bouillon, then add the cheese and simmer for an additional 2 to 3 minutes.
7. To give the “risotto” a creamy texture, sprinkle a small amount of guar or xanthan over it while swirling constantly.
8. Just before serving, add the parsley.