Recipe: My Easy Mushroom-Cheese Pasta Casserole Is Quick and Uncomplicated!

Easy Mushroom-Cheese Pasta Casserole

My Mushroom-Cheese Pasta Casserole is a recipe that I dare you not to love with how uniquely delicious it is not to mention how simple it is to throw together.  Visualize your choice of pasta, fresh mushrooms in a creamy, white blanket of cream cheese, milk, cream of mushroom soup brought to their flavor potential with a wonderful combination of herbs and spices.  If this sounds velvety rich and decadent, you bet it is and it’s worth every last bite.

Recipe: My Scrumptious Mushroom Linguine Is a Dish the Family Will Demand Again and Again!

How does a plate of my Scrumptious Mushroom Linguine sound?

The recipe that I want to share with you today is not only easy, but a deliciously different pasta dish that makes use of fresh mushrooms delicately seasoned to perfection with minced garlic in olive oil with just the right blend of savory herbs to coax out all that inner flavor before serving on a bed of fresh, waiting linguine and then sprinkling with grated Parmesan for a marvelous finish.  My Scrumptious Mushroom Linguine also doesn't take much time to whip up before you sit down to dinner.

Get the New Year Off to the Right Start Serving My Delicious Salami Stuffed Mushroom Appetizers!

Mushrooms are so tasty as well as packed with nutritional benefits that you can't help but love them.  In fact, I use them in a lot of cooking for all that extra goodness they bring to dishes like with this recipe that I want to share today for my stuffed salami mushroom appetizers.  

These incredible mushroom caps are bursting with flavor and packed with savory salami-herb filling that will have your family and guests salivating once that aroma of them baking escapes from your oven.

Making this recipe is not overly complicated, but you will need to clean and use fresh mushrooms, do a little chopping, frying, and then assembling before baking.  After that, you and your family and friends will go wild with pleasure once you pop one in your mouth.

Medium size mushrooms are your best bets for stuffing purposes.  You will need about thirty of them for this recipe.

If you're also a big fan of mushrooms like I am, you need to try this recipe or my favorite meatless stuffed mushrooms--and soon!

My Delicious Stuffed Mushroom Appetizers

1-1/2 pounds of fresh mushrooms (about 30 of medium-sized)
1/4 cup of olive oil + 2 teaspoons for brushing the caps
1/2 cup of finely chopped salami
2 cloves of fresh garlic, finely chopped
4 tablespoons fine soft bread crumbs
1/2 cup of grated Parmesan or Romano cheese
2 tablespoons of ketchup
1/2 teaspoon of basil
1/2 teaspoon of salt
1/4 teaspoon of black pepper

Preheat your oven to 425-degrees.

After you clean your mushrooms, cut the stems from the caps and chop them.

Next, heat your olive oil in your skillet before adding your chopped stems, salami, and the garlic, browning for about five minutes.

Cool the cooked mixture a bit first before stirring in the rest of the ingredients.

Grease your baking pan and then line it with the reserved mushroom caps.

Stuff each cavity with some of the bread crumb mixture.

Brush the caps with the remaining two teaspoons of olive oil.

Bake for about six or eight minutes and then serve immediately.


ENJOY!

Perk Up a New Year's Celebration With My Incredible Stuffed Mushrooms!

Regardless of how they are prepared, I adore anything with mushrooms.  In addition to their delicious taste and versatility when cooking, they are loaded with nutrients and are good for your health from helping you lose weight, increase your immunity, deal with high cholesterol levels, diabetes, and even prostate cancer.

One of my favorite ways to serve is to stuff the mushroom caps with a mixture of perfectly seasoned bread crumbs and cheese along with the reserved chopped stems delicately browned in olive oil with garlic. 

Of course, you can make these ahead of time, freeze, and keep your kitchen spotless.   All you need to do is later pull out and bake to reheat. 

The aroma of the basil, oregano, and garlic that will come from your oven will make mouths water as your guests wait anxiously for that tray of mushrooms to finish baking.  So let your guests admire your culinary genius as they dig in and enjoy because this recipe has always been a hit every time I served it.

My Incredible Stuffed Mushrooms

1-1/2 pounds of fresh mushrooms
1/4 cup of olive oil
3  cloves of garlic, crushed
1/2 cup of dried bread crumbs
1/3 cup of grated Parmesan or Romano cheese
2 tablespoons of chopped parsley
3/4 teaspoon of basil
1/2 teaspoon of salt
1/4 teaspoon of oregano
1/4 teaspoon of black pepper


Remove the stems from your cleaned mushrooms and set the caps aside. 

Chop the stems.

Heat the olive oil in your skillet on medium heat and lightly brown your chopped garlic along with stems.  This takes about five minutes or so.

Cool this lightly browned mixture before stirring in the remaining ingredients.

Place the caps on a lightly greased pan and fill each cavity with that bread crumb mixture. 

Bake in a 350-degree oven for about 15 minutes before serving immediately.

ENJOY!