Garlic Parmesan Stuffed Mushrooms Recipe By Tasty Food

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GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

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!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY



Mushrooms And Greens Stuffed Shells Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1 cup yellow onion, minced
1 clove garlic, minced
2 cans Campbell's® Cream of Mushroom Soup
½ cup vegetable stock
1 teaspoon lemon juice, plus more to taste
½ tablespoon fresh thyme leaf, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups white mushroom, roughly chopped
2 ½ cups kale leaves
1 cup spinach, chopped
½ teaspoon kosher salt, plus more to taste
½ cup ricotta cheese
1 cup freshly shredded parmesan cheese, divided
1 package pasta shells, jumbo, cooked according to package instructions

Steps:

  • Preheat the oven to 400°F (200°C).
  • Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
  • Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
  • Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
  • Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
  • Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
  • Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams

GARLIC, PARMESAN STUFFED MUSHROOMS



Garlic, Parmesan Stuffed Mushrooms image

I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.

Provided by Dancer

Categories     Cheese

Time 50m

Yield 4 to 6 servings.

Number Of Ingredients 7

16 -20 large white mushrooms
3 -4 garlic cloves, pressed or 3 -4 finely minced garlic
1/4 cup dried breadcrumbs (or 1/2 cup fresh)
1/4 cup parmesan cheese, grated
2 -4 tablespoons olive oil
1 egg
pepper

Steps:

  • Preheat oven to 400°F
  • Remove stems from mushrooms.
  • If you've got a melon baller, scoop out some of the mushroom's insides.
  • Chop all mushroom bits finely.
  • In medium bowl, combine all ingredients and blend well.
  • Add more oil if mixture looks dry.
  • Should look shiny.
  • Lightly oil an oven proof-serving dish
  • Use a spoon to stuff mushroom caps and place in oiled baking dish
  • Bake for 30 minutes or until tops are browned and mushrooms are soft
  • Serve warm or at room temperature.

FANTASTIC MUSHROOMS WITH GARLIC BUTTER AND PARMESAN



Fantastic Mushrooms With Garlic Butter and Parmesan image

This is like escargots only using mushrooms instead of the snails, toast the bread cubes well in advance to save time --- this is so delicious!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices firm white bread, crusts removed and cut into about 1/4-inch cubes (about 2-1/2 cups)
7 tablespoons butter (no subs!)
2 tablespoons minced fresh garlic (or to taste)
salt and black pepper
1 1/2 lbs small white button mushrooms
1/4 cup fresh parsley, finely chopped
grated parmesan cheese

Steps:

  • Set oven to 375 degrees.
  • Butter a 11 x 7-inch baking dish.
  • Toast the bread cubes in baking sheet, stirring once until golden and crisp (about 8 minutes).
  • Meanwhile melt butter with the garlic, salt and pepper on top of the stove in a small saucepan or in the microwave.
  • Place the button mushrooms in the baking dish and toss well with the butter/garlic mixture.
  • Bake the mushrooms stirring occasionally until soft and juicy (about 15-20 minutes).
  • JUST BEFORE SERVING, toss the mushrooms with the browned croutons and parsley.
  • Divide mushroom mixture evenly into smaller serving bowls, and sprinkle with Parmesan cheese, or just serve in one serving dish.
  • DELICIOUS!

Nutrition Facts : Calories 215.6, Fat 14.7, SaturatedFat 8.8, Cholesterol 35.6, Sodium 273.3, Carbohydrate 17.5, Fiber 1.9, Sugar 3, Protein 5.8

GARLIC-STUFFED MUSHROOMS



Garlic-Stuffed Mushrooms image

Make and share this Garlic-Stuffed Mushrooms recipe from Food.com.

Provided by Just Cher

Categories     Cheese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

12 medium mushrooms
3 tablespoons unsalted butter
2 scallions, Sliced
1 1/2 tablespoons pecans, Coarsely Ground
1 1/2 tablespoons fresh parmesan cheese (Grate the Fresh Parmesan Cheese for this recipe.)
1 1/2 tablespoons breadcrumbs
1/4 cup garlic bechamel
salt (To Taste)
white pepper, Freshly Ground
cayenne pepper
4 tablespoons unsalted butter
4 tablespoons unbleached all-purpose flour

Steps:

  • Preheat oven to 450 degrees F.
  • Clean the mushrooms.
  • Remove the stems and reserve.
  • Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
  • Drain well, blot with paper towels, and set aside until needed.
  • If the tip of the stems seem woody, trim them away.
  • Chop stems coarsely.
  • Melt 2 T of the butter in a skillet.
  • Toss the chopped mushrooms stems and scallions.
  • Saute until tender and most of the mushroom juices have evaporated.
  • Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
  • Stir until the butter is melted and absorbed.
  • Stir in the garlic bechamel.
  • Add salt and freshly ground pepper to taste.
  • Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  • Sprinkle each with some cayenne pepper.
  • Put stuffed mushrooms in a lightly oiled, shallow baking dish.
  • Bake for 10 minutes or until heated through.
  • Serve at once.
  • GARLIC BECHAMEL:
  • 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
  • 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
  • Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
  • Whisk in the scalded milk.
  • Bring to a boil.
  • Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
  • Add salt and pepper and whisk in the garlic puree.
  • Remove from the heat.
  • Beat the egg in a bowl.
  • Beat some of the sauce into the egg.
  • Next beat the egg mixture back into the garlic sauce.
  • Taste and correct seasonings.
  • Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
  • Thin with milk before using if necessary.

PARMESAN-GARLIC STUFFED MUSHROOMS



Parmesan-Garlic Stuffed Mushrooms image

This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.

Provided by HeatherFeather

Categories     Vegetable

Time 50m

Yield 20 serving(s)

Number Of Ingredients 6

20 large mushrooms
4 tablespoons butter or 4 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons fresh parsley, finely chopped
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated
1/2 cup italian seasoned dry bread crumb

Steps:

  • Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
  • Carefully remove stems from mushrooms and chop stems.
  • Place butter and garlic into a heated skillet and let butter melt, stirring.
  • Add chopped mushroom stems and saute until lightly brown.
  • Add parsley,stir,and remove from heat.
  • Add cheese and stir to combine.
  • Add bread crumbs, stirring until mixture is crumbly.
  • Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
  • Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

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