Garlic Parmesan-Stuffed Mushrooms
Here is what you will need!
Makes 15
Ingredients
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish
Preparation
1. Preheat oven to 350°F
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Music:
Cruise On Home
Warner Chappell Production Music
All music provided by Audio Network and Warner Chappell Inc. Used with permission
Making Mayo's Recipes: Spinach and Mushroom Souffle
When you cook with pungent cheeses, you only need a small amount for strong flavor, which saves on calories and fat. Full recipe:
Each week one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App:
Sohla Makes Edna Lewis' Cheese Soufflé | At Home With Us
If you're new to soufflé, Edna Lewis' version is a great place to start. It's a classic recipe with sharp cheddar and nutty Gruyère -- crisp on the outside and oh-so-custardy in the middle. Food52 Resident Sohla El-Waylly is here to walk you through the surprisingly simple technique. (And don't let the myths fool you: making noise in the kitchen won't send your soufflé into freefall!) GET THE RECIPE ►►
And be sure to check out Food52's podcast Play Me a Recipe, where you can whisk along with Sohla and other cooks and hear about their favorite recipes ►►
Edna Lewis' Cheese Soufflé
PREP TIME: 18 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
5 ounces sharp white cheddar
3 ounces Gruyère
2 tablespoons butter
2 tablespoons flour
1 cup warm milk
3 egg yolks, slightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon dry mustard
5 egg whites
Excerpted from IN PURSUIT OF FLAVOR by Edna Lewis. Copyright 1988 by Edna Lewis. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#sohla #sohlaelwaylly #souffles
Apple & Cheddar Cheese Souffles - Easy Appetizer or Dessert Cheese Souffle Recipe
Learn how to make Apple & Cheddar Cheese Souffles! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy appetizer or dessert Cheese Souffle Recipe!
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MUSHROOM WITH CHEESE RECIPE
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Classic Cheese & Mushroom Omelette | Breakfast Recipe
Cheese & Mushroom Omelette by Chef Vineet Bhatia
1 clove garlic , chopped
50g mushroom, finely sliced
2 tablespoon grated cheese
2 large free-range eggs
Salt
Black pepper powder
Oil
Heat a tablespoon oil in a pan to medium heat add chopped garlic, sauté for 30 seconds and add the sliced garlic.
Sauté the mushrooms for a couple of minutes to soften. Season with salt & pepper, transfer to a bowl.
In a bowl whisk the eggs until they become smooth.
Heat oil in a pan and pour in the egg mixture, stir the egg on medium heat till the eggs firm up but not scrambled. Season with salt & pepper.
Lower the heat and add the cooked mushrooms, top with grated cheese and let the eggs cook for a couple of minutes.
I prefer my eggs slightly brown, if you like your eggs uncoloured or slightly softer than remove the pan from the heat and don’t cook the eggs for long.
Lightly run the spatula under the eggs to loosen it from the pan and fold it over the filling.
I also like to have the filling to be seen, so don’t fold the eggs completely. Feel free to cover the eggs & conceal the filling if you like.
Garnish with coriander or parsley sprig.
#cheftraveller #chefvineet #vineetbhatia
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