Best 8 Bobs Stuffed Mushrooms Recipes

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

BOB'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
• Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
• Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.

BOB'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
• Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
• Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.

BOB'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
• Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
• Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.

BOB'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
• Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
• Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.

BOB'S STUFFED BANANA PEPPERS

Steps:

• Cut tops off the peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
• Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350°F.
• Meanwhile, in a large mixing bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Please in a 3 quart casserole dish and pour remaining tomato sauce mixture over peppers.
• Bake uncovered in preheated oven for 1 hour.
• You can also place the stuffed peppers upright in a crockpot or slow cooker, cover with tomato sauce and cover; cook on high or low heat depending on the time available, until tomato mixture is boiling and meat is cooked through.

BOB'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F Line a 9x13x2" inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan cap-down.
• Place the clams (or shrimp or sausage), 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps generously with the mixture, rounding over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter and white wine.
• Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.