Creamy Stuffed Mushrooms Food

CREAM CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

CREAMY PARMESAN-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°.
• Pop the stems off the mushrooms and set aside. Melt two tablespoons of butter in a pan over medium heat and add the mushroom caps. Cook the caps face up for about two minutes and then face down for about two minutes. Remove the mushroom from the pan and place face down on a paper towel to drain.
• Finely dice the mushroom stems. Add the remaining tablesoon of butter to the pan juices and sautee the diced mushroom stems and onions until soft.
• In a small bowl mix the cream cheese, bread crumbs, and mushroom/onion mixture. (The key is to have 1/3 of each for a good stuffing consistancy.) Season with salt and pepper.
• Mound the stuffing into the caps and top with freshly grated parmesan. Pop in oven for about 10 minutes or until browned.

CREAMY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms and make sure there is no dirt left. Carefully break off stems. Discard tough end of stems. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Add garlic, onions, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, make sure you do not burn the garlic.
• Stir in cream cheese, Parmesan cheese, black pepper, and cayenne pepper. Mixture will be thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20-25 minutes in the preheated oven, or until the mushrooms are hot and liquid.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

EASY CREAM CHEESE STUFFED MUSHROOMS

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.

BAKED STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. (175 degrees C). Grease one 9x13 inch baking dish.
• Prepare stuffing according to package directions.
• Fill mushrooms with stuffing and layer in baking dish.
• Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

CREAM CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Dice bacon and fry until very crisp. Drain on paper towel.
• Mix onion and Worcestershire sauce with softened cream cheese.
• Add bacon; mix well.
• Clean and remove stems from mushrooms.
• Fill mushroom caps with cream cheese mixture.
• Mushrooms can be refrigerated at this point, if made in advance.
• Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
• Watch carefully the last few minutes.

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Saute onion and mushroom stems in bacon fat until tender.
• Drain off excess fat.
• Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
• Stuff each mushroom and bake for 10-15 minutes.
• Finish under the broiler just until tops are golden.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!