CLASSIC STUFFED MUSHROOMS
Classic Stuffed Mushrooms are a delicious appetizer that's quick and easy to make, too.
Provided by Colleen Milne
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°
- Remove stems from mushrooms. Finely chop the stems
- Heat 2 tbsp of the olive oil in a skillet over medium heat
- Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
- Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
- Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tbsp olive oil
- Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tbsp of olive oil over the filling
- Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
- Transfer to a serving plate, garnish with parsley and serve warm
Nutrition Facts : ServingSize 1 g, Calories 83 kcal, Carbohydrate 4 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 98 mg
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
ELEGANT STUFFED MUSHROOMS
Make and share this Elegant Stuffed Mushrooms recipe from Food.com.
Provided by Fauve
Categories Vegetable
Time 35m
Yield 15 mushrooms
Number Of Ingredients 7
Steps:
- Carefully wash mushrooms; remove the stems, set aside.
- To prepare filling: Finely dice about half of the stems and place into mixing bowl.
- (you may discard the other half, or use as an ingredient in spaghetti sauce, etc.) Add sour cream, cheeses and crumbs; blend well.
- Fill mushroom caps with filling mixture, mounding tops.
- Place stuffed mushrooms in aluminum-foil lined 9x5x3 inch baking dish.
- Drizzle melted butter over stuffed mushrooms.
- If desired, sprinkle tops with additional mozzarella cheese.
- Bake in 350 degree oven for 15 to 20 minutes, or till cheese is melted and tops are golden brown.
Nutrition Facts : Calories 52, Fat 4.3, SaturatedFat 2.6, Cholesterol 11.2, Sodium 55.7, Carbohydrate 2, Fiber 0.2, Sugar 0.4, Protein 1.7
STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
- Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
- Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
ELEGANT STUFFED MUSHROOMS FOR TWO
Make and share this Elegant Stuffed Mushrooms for Two recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 13m
Yield 8-10 mushrooms, 2 serving(s)
Number Of Ingredients 9
Steps:
- Rub microwave-safe plate with butter. Set aside. Clean and trim mushrooms. Remove stalks and chop finely. Combine stalks with chopped olives, half and half, brandy, chives and tarragon. Add salt and pepper to taste. Fill mushroom caps with mixture. Arrange caps, filled side up, on buttered plate. Sprinkle with chopped parsley, then cover with plastic wrap. Microwave 2 to 3 minutes, or until mushrooms are tender and filling is heated through. Serve at once.
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- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
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