SAVORY HERB-STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
HERB AND CHEESE STUFFED MUSHROOMS
An easy appetizer, great for the holidays, game night, parties and more.
Provided by PocketChangeGourmet.com
Categories Appetizer
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and line cookie sheet with foil
- Pour stuffing mix into a large bowl, add hot water and stir just until moist
- Stir in cream cheese, ½ cup shredded cheese, and garlic until well combined
- Remove stems from mushroom and clean with a damp paper towel
- Fill mushroom caps with 1-2 tablespoons of stuffing mixture
- Place mushrooms on a cookie sheet
- Add additional cheese to the mushrooms
- Bake for 20 minutes or until golden and the cheese is melted
- Serve immediately, store leftovers in the fridge
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
CHEESE STUFFED MUSHROOMS
I tried this easy appetizer at a party and just had to have the recipe. These are so good and easy to make.
Provided by Chris from Kansas
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Wash and de-stem mushrooms.
- Mix parmesan and herb cheese together.
- Stuff cheese in mushrooms.
- Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
- Bake on 450 degrees for 15 minutes.
Nutrition Facts : Calories 140, Fat 12.1, SaturatedFat 7.6, Cholesterol 32.5, Sodium 484.7, Carbohydrate 2.1, Sugar 0.1, Protein 6
HERB/CHEESE STUFFED DEEP FRIED SHROOMS
Delicious appetizer
Provided by barbara lentz
Categories Cheese Appetizers
Time 3h30m
Number Of Ingredients 15
Steps:
- 1. Combine the cream cheese with the salt, garlic powder, thyme, & rosemary. Let sit for 10 minutes to let flavors meld.
- 2. Fill the caps with the cream cheese mixture. Place flour on a plate and add the salt and cayenne pepper. Mix well. Place the milk in a bowl. Dip each of the mushroom caps in milk then roll in the flour mixture.
- 3. Set the mushrooms on a plate and place in freezer for 3 hours. This keeps the coating on and the cheese from melting out of the mushrooms when cooking
- 4. Meanwhile make the dipping sauce by mixing all ingredients together. Cover and place in fridge.
- 5. Heat the oil to 350 degrees. Deep fry the mushrooms 4 at a time for about 8 minutes until browned well. Let sit on rack to drain and let the insides cool down abit.
- 6. Once all the mushrooms are cooked. Serve with dipping sauce and be careful they can be pretty hot inside.
HERBED CHEESE-STUFFED MUSHROOMS
Make and share this Herbed Cheese-Stuffed Mushrooms recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 18 stuffed mushrooms, about
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms, and discard stems or reserve for another use.
- Combine softened cream cheese and next 8 ingredients in a small bowl.
- Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
- Bake mushrooms at 350* for 20 minutes.
- Yield: about 1 1/2 dozen Enjoy!
Nutrition Facts : Calories 33, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.6, Sodium 66.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 2
FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS
Steps:
- Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
- In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
- Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
- When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
- Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
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