CHEDDAR STUFFED MUSHROOMS
Make and share this Cheddar Stuffed Mushrooms recipe from Food.com.
Provided by NELady
Categories < 30 Mins
Time 30m
Yield 24 Stuffed Mushrooms, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
- In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
- Spoon crumb mixture into mushroom caps.
- Arrange mushrooms in a 15x10x1-inch baking pan.
- Bakin in a 425 degree oven 8 to 10 minutes or until heated through.
EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
CHEDDAR-STUFFED MUSHROOMS
Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
- In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
- Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g
CHEDDAR-STUFFED MUSHROOMS
Categories Mushroom Appetizer Bake Sauté Cocktail Party New Year's Eve Cheddar Walnut Gourmet
Yield Makes about 25
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F.
- Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
- Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
- Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.
STUFFED MUSHROOMS
Make and share this Stuffed Mushrooms recipe from Food.com.
Provided by Gigi6287
Categories Vegetable
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Clean mushrooms.
- Remove stems and insides and chop.
- Melt butter and add onions and chopped mushroom pieces and saute until tender.
- Add breadcrumbs, cheese, Worcestershire sauce and crabmeat (if using).
- Spoon mixture into mushrooms.
- Sprinkle with paprika and parsley.
- Bake at 400 degrees for 20 minutes.
- You can adjust the amounts of bread crumbs, cheese and Worcestershire sauce to your personal preferences.
STUFFED MUSHROOMS
Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner
Provided by Member recipe by pigwidgeon
Categories Dinner, Lunch, Starter, Supper
Time 45m
Yield Serves 2 (makes 4-6)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium
CHEDDAR STUFFED MUSHROOMS
I got this from a recipe tree email. I haven't had a chance to try it yet, but it's up there on my appetizers to try list!
Provided by CandyTX
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Remove stemps from mushrooms and chop stems.
- Melt butter.
- With a pastry brush, gently brush mushroom caps all over with some melted butter.
- Arrange caps, stemmed sides up, on a large baking sheet.
- Lightly toast walnuts and finely chop.
- Finely chopped parsley.
- Saute onion with chopped stems in remaining butter over modestly high heat until mixture is softened.
- Remove skillet from heat and stir in remaining ingredients.
- Divide mixture among caps, mounding it slightly.
- Mushrooms may be stuffed 4 hours ahead and chilled, covered.
- Bake mushrooms in middle of oven for 20 minutes.
- Serve warm.
Nutrition Facts : Calories 227.4, Fat 18.7, SaturatedFat 9, Cholesterol 37.7, Sodium 216.5, Carbohydrate 9.5, Fiber 1.7, Sugar 2.2, Protein 7.6
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