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.
CHEESE & ONION STUFFED MUSHROOMS
Large flat mushrooms topped with a combination of sharp cheese and scallions, flavoured with garlic, parsley and black pepper. An appetizer, side dish or lunch.
Provided by English_Rose
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Brush the mushrooms with oil, season and place gill side down under the broiler for 5 minutes.
- Meanwhile mix the cheese with the scallions, garlic and parsley. Season well with salt and pepper to taste. Turn the mushrooms over and fill with the cheese mixture. Broil for 5 minutes.
- Serve with a mixed herb salad, cherry tomatoes and crusty bread.
Nutrition Facts : Calories 105.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 19.9, Sodium 121.3, Carbohydrate 2, Fiber 0.6, Sugar 0.8, Protein 5.7
CHEESY NOODLES AND MUSHROOMS
Make and share this Cheesy Noodles and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in butter until tender.
- Add onion and green onion; cook 2 minutes; set aside.
- Cook noodles according to package directions; drain and return immediately to saucepan.
- Add remaining ingredients except sauteed vegetables and parsley; cook over low heat until cheese melts, stirring constantly.
- Add sauteed vegetables, stirring gently.
- Sprinkle with parsley, and serve immediately.
GARLIC, BACON, CHEESE STUFFED MUSHROOMS
These are so good, you may omit the butter but it is lovely to sop up the sauce with a bit of baguette. Use real bacon. I often use small Portabello mushrooms but either white, portabello or any mushroom typs large enough to hold the stuffing. Try using escargot bakers to hold the mushrooms this way you don't lose any of the sauce. Serve right in the escargot pan. If you don't have escargot pans just bake them on a tray or small oven proof dish -see picture. Make as many as you wish just allow 1 clove garlic for each mushroom. If serving as an appetizer/first course allow 5-6 mushrooms per person depending on the size of the mushrooms. If serving as a side dish to Brunch etc allow 2-3 per person.
Provided by Bergy
Categories Vegetable
Time 25m
Yield 6 mushroom caps
Number Of Ingredients 7
Steps:
- Crisp fry the bacon, drain well.
- Drain bacon grease leaving a film of grease.
- Remove stems from mushrooms& chop.
- Clean& finely chop the garlic.
- Place the mushrooms top side down and brown the caps apprx 2 minutes, flip and brown the edges 1 minute.
- Place the mushrooms in an escargot dish or on an oven proof tray.
- Brown the garlic& stem bits.
- Evenly distribute the bacon/ garlic/mushroom bits between the caps.
- If using hot sauce put in a drop or two.
- Place apprx a tsp of butter on top and then a portion of cheese.
- Broil until the cheese has melted and they are heated through apprx 10 minutes.
EASY CREAM CHEESE STUFFED MUSHROOMS
This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.
Provided by beekm
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut stems out of washed mushrooms, leaving the cap hollow.
- Sautee the stems and add them to your dinner, Mmmm!
- Mix softened cream cheese with parmesan cheese and garlic salt.
- Fill mushroom caps with mixture so they are overflowing a bit.
- Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.
BACON, ONION, & CREAM CHEESE STUFFED MUSHROOMS
I have read about recipes similar to this, but I put my own spin on it. It was a big hit at my get-together the other night, and I really wanted to share my version of this recipe. It is super simple!
Provided by CyndiCB
Categories Pork
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In large skillet, add bacon pieces, cook until done. Set aside bacon. Cook onions in bacon fat until cooked. Set aside with bacon. Allow grease to drain as much as possible. Place each of the mushroom caps into a mini-muffin tin and set aside.
- In a small mixing bowl, add cream cheese, garlic, and pepper. Combine ingredients well. Add onion and bacon to mix. Take a plastic storage back and place the bacon mixture into it, and push all the mixture down into one corner. Snip the corner of the bag to allow the bacon mixture to be pushed through. Squeeze the bacon mixture in to each of the mushroom caps, until all caps are filled.
- Place the mushrooms in the oven for 10-12 minutes until bacon mixture is light brown. Enjoy!
APPETIZERS-EASY STUFFED MUSHROOMS
Hi, Here is a great recipe for Stuffed Mushrooms that is easy to make and is usually goes over well. You can make these a day ahead and bake before serving.
Provided by ann joy
Categories < 60 Mins
Time 42m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry the mushrooms.
- Remove and chop the stems.
- Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion.
- Saute until the onion is translucent, stirring occasionally.
- Stir in the bread crumbs, Worcestershire Sauce and seasonings.
- Mound the stuffing onto the mushroom caps.
- Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.
- If you like mushrooms, you will like this!
Nutrition Facts : Calories 81.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 195.8, Carbohydrate 5.5, Fiber 0.8, Sugar 1.5, Protein 2
ULTIMATE STUFFED MUSHROOMS
Generate some excitement the next time you host with our Ultimate Stuffed Mushrooms recipe. What makes Ultimate Stuffed Mushrooms so superlative? We'll let the crushed buttery crackers, Parmesan cheese, onions, red pepper and Italian seasoning in our Ultimate Stuffed Mushrooms answer that question.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
- Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
DOUBLE-CHEESE STUFFED MUSHROOMS RECIPE
Serve our Double-Cheese Stuffed Mushrooms Recipe right out of the oven for the best results. Sure, Parmesan and a cream cheese spread are the stars of our Double-Cheese Stuffed Mushrooms Recipe. However, butter, pepper and parsley play a part in our Double-Cheese Stuffed Mushrooms Recipe as well.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
- Melt butter in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.
- Bake 25 min. or until heated through; sprinkle with remaining parsley.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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- Preheat oven to 375 degrees F. Gently clean mushrooms by wiping them with damp paper towels. Remove stems from 12 mushrooms; set aside caps. Finely chop mushroom stems and remaining whole mushrooms.
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