Baddmove's Stuffed Mushrooms

This recipe belongs to a member of a site I belong to, Abovetopsecret. I tried these when I made my own stuffed mushrooms. These are delicious! They are simple and easy! I even tried the filling on top of an English muffin like the member mentions in their recipe post. This is a filling that can be used in various foods and tastes great.

          "Ingredients

40 mushroom caps..no stems..
1 8 oz pack of cream cheese.
1 16 oz ball of skim mozzarella cheese.(shred it fine or just buy it shredded)
1 pound of bacon..I like bacon...Crispy..
any sweet onion you like best..

          Directions 

combine cream cheese and mozzarella in a bowl at room temp..
throw in the bacon and onion.(.Crush the bacon into small pieces..)
Mix with hands..I always do..made with love my wife says..
after mixed..
put in fridge to chill for about half an hour..
put shroom caps on cookie sheet and spoon a big chunk of mixture into each cap..
set oven to 350*
place shrooms in oven for 15 mins or until lightly golden brown.."

These were a hit when I brought them into some coworkers :) 


I will be using the left over filling to stuff chicken tonight. :)

Stuffed Mushrooms with Wild Rice, Sausage and Cheese

Ingredients


40 mushrooms without the stems (save stems and use them in the filling if you choose) 
2 1/2 cups of any shredded white Italian cheese blend
1 cup shredded mozzarella
1 1/2 lb of sausage cooked, drained and crumbled
1/2 large sweet onion diced
1/2 cup diced (the smaller the better) scallions
2 1/2 cups wild grain rice cooked (this is where I usually use risotto)
1/2 cup dry white wine 
1 tbs thyme 
3 cups ricotta cheese
grated parmesean




Directions


1. Clean the mushrooms and take off stems (you can diced the stems and add to mixture if you like)


2. In a big bowl mix all of the above ingredients except the parmesean cheese and mozzarella cheese. I actually used an electric mixer on low pulse, it blended all the ingredients easier. If you stir it make sure you mix it well. Once it is blended chill for a minimum of an hour. Can be made the night before as well and used the next day.


3. Preheat oven to 350'F


4. Scoop enough into each cap...I over stuff mine :D nothing wrong with double stuffed mushrooms!


5. Bake for 15mins and then sprinkle the mozzarella and parmesean cheese over the mushrooms and bake an additional 5-10mins. I go for ten mins so the cheese has a little crust.


If you have any drippings left in the pan after cooking you can make an easy mushroom gravy out of it. I used the stems left over from the mushrooms and chopped them really thin and added a little whipping cream, some parmesean cheese, garlic and it will now be the gravy I use over dinner tonight. 

Easy Mediterranean Chicken Packets

These are simple and easy and ready in less than an hour!

I have been making these for about 10 years and I have no idea how I came up with it or where the name came from but they are delicious!

Ingredients

1 package of boneless skinless chicken breasts

3 red tomatoes sliced

3 zucchini sliced

3 yellow squash sliced

**the vegetable amounts I use are for three packets, I stuff them full. You can use whatever amount of veggies you want in the packets. I have also substituted cucumber for zucchini when I do not have it or it isn't available.

9 slices of fresh mozzarella (3 for each chicken breast)

1/4 cup fresh parsley thinly chopped

foil

extra virgin olive oil

Salt and pepper for taste.

Directions

Tear off a big enough piece of foil so that you can put the veggies and chicken in it and wrap it up so it closes tightly. Again the size depends on the chicken breast size.

Next put 1 tbs of olive oil in the center of each foil strip, shiny side up. Spread the EVOO around the middle of the foil. Then you want to place the slices of tomato, squash and zucchini on top of the olive oil. It doesn't matter how you layer them, it all cooks the same and ends up in the same place.

Next slice the chicken breast like you are going to butterfly it, and stuff with the 3 pieces of mozzarella or cheese of choice (Works best with a white cheese), fold the chicken pieces back over so it folds over the cheese and doesn't poke out. If you want you can pin it with toothpicks but it really isn't needed. After you have done this sprinkle each chicken breast with the fresh parsley, season with S&P, then wrap the chicken breasts up in the foil so it makes a packet and there are no open sides.

Bake in a preheated oven at 350 for 45mins or until chicken is cooked. Depending on chicken breast size I have had it done in 30mins or an hour but for the most part it's about 45mins.

I usually serve this with the tri color rotini pasta as seen in the picture. The juices from the vegetables give the pasta flavor.

It is always hit and I have even made it with Mahi Mahi fillets and added a little lemon juice to the packet. Delicious!

White Pizza with Mushrooms

Pizza Dough Ingredients


3 cups of all purpose flour (I use bread flour when making any kind of dough for pizza or bread)
1 package of active dry yeast
2 tbs of extra virgin olive oil
1 tsp salt
1 tbs sugar
1 cup of warm water
1/2 tbs Italian Seasoning


Directions


Mix flour, sugar, salt, Italian seasoning and yeast in a bowl. Then mix in the olive oil and warm water. Mix til it makes a doughy form. I usually put it on the counter and kneed it til everything is mixed together. In this mixture you can add whatever herbs and spices you want to flavor your crust.


After you have mixed everything together and make it into a ball, next roll it out on a round pan or square pan. Sprinkle the pan you will cook the pizza on with a little cornmeal so it doesnt stick.


The Pizza Ingredients!


1 cup ricotta cheese
1 cup of mozzarella or a blend of white cheeses
1/4 parmesan romano grated


1 cup thinly sliced fresh basil
2 large tomatoes sliced
1/2 cup mushrooms (you dont have to add them, I just prefer them)


garlic, oregano, salt and pepper.(amount depends on taste preference)




Directions for Pizza


Mix the above cheese ingredients in a bowl then spread evenly over the pizza leaving about 1/2inch border for the crust. Sprinkle with the fresh basil, garlic, oregano, salt and pepper. Next add the tomatoes and mushrooms.


For the crust. Put a little extra virgin olive oil in a small bowl with some basil pesto (can be made or store bought) then lightly brush the crust with the basil pesto mixture.




Bake for 10mins at 425 degrees and you are set!

Chicken Ranchero

I do not have a picture for this one.

Ingredients 

2 lbs thin sliced boneless skinless chicken breasts 
1 tbs vegetable oil 
1 cup onions, chopped 
1/2 cup red pepper chopped 
1/2 cup green pepper chopped 
1 1/2 tsp cumin 
1/2 tsp salt 
1/2 cayenne pepper (actual cayenne pepper not the powdered but it can be used, just adjust to how spicy you want it) 
1 tbs minced jalapeno 
1 tsp minced garlic 
1 1/2 cup chopped tomatoes and juice 
1 cup chicken stock 
3 tbs cilantro 
1 1/2 cups of mexican blended cheese 


Directions 

In medium pot heat oil over medium heat. Add onions, red and green peppers and cook stirring for 3-5 mins. 
Next add cumin, cayenne, salt, jalapeno and garlic and cook stirring for 30 seconds. 
Then add tomatoes with the juices and cook stirring for 2 mins. 

Now take the entire mixture and put into a blender or puree machine and blend/puree mixture until smooth. 
Transfer sauce back to the original pan. 

Add cheese and cook until cheese is slightly melted about 3-5 mins. Then add stock and simmer until thickened about 15 mins. Remove from heat and add cilantro. Adjust seasoning to your liking, cover to keep warm. 

Directions for Chicken 

Season chicken with a little cumin and garlic. 
In a pan or a Foreman type grill cook chicken breasts until no longer pink, about 4 mins. Remove from heat. I used a foreman grill when I originally made this. 

Put chicken on a plate and serve ranchero sauce over the chicken. I served with Mexican yellow rice with beans.