STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
STUFFED MUSHROOMS
Yield Makes 20 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
- Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
- While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
- Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
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
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
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
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
'LITE' STUFFED MUSHROOMS
This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor
Provided by Bergy
Categories Cheese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Place the mushrooms in a baking dish.
- Mix cottage cheese, jalapeno and garlic.
- Spoon into the mushroom caps.
- Sprinkle with cayenne or chile.
- Have oven rack in second position down in the oven turn on broiler and broil the mushrooms until the cottage cheese is bubbly and slightly brown.
- Serve warm.
STUFFED MUSHROOMS
Categories Bread Sauce Mushroom Bake Vegetarian
Yield serves 6 to 8 as an appetizer
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Remove the stems from the mushrooms (set the caps aside), and finely chop them. Put the stems in a large bowl, and add the scallions, bell pepper, bread crumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley, and half the salt. Stir in 2 tablespoons of the olive oil, to moisten all of the crumbs and make a fairly tight stuffing. Combine the white wine and 1/2 cup hot water in a small bowl, and season with the remaining salt.
- Spread the butter all around the bottom of a 9-by-13-inch Pyrex baking dish. Fill the mushroom caps with the stuffing, and fit them in the baking dish. Sprinkle the remaining cheese over the mushrooms, and drizzle on the remaining olive oil. Pour the wine and water around the mushrooms in the baking dish.
- Bake until the mushrooms are crisp on top but tender and the juices are bubbling underneath, about 30 to 40 minutes, depending on the size. If there is too much juice left in the baking dish, pour it into a small pan and reduce to thicken. Otherwise, stir the remaining parsley into the pan and serve sauce with the mushrooms.
LOW-FAT STUFFED MUSHROOMS
"I first tasted these fun mushroom appetizers at a support group meeting for diabetics," says Beth Ann Howard of Verona, Pennsylvania. "I couldn't believe how yummy they were. Since then, I've shared the recipe with friends and co-workers."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well., Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 173mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
LITE STUFFED MUSHROOMS
This is so easy to make and it is surprisingly delicious, I bake these in my toaster oven about 4" from the top element for apprx 20 minutes. If you like pan fry for a few minutes to release some of the fluid from the mushroom, however it is not necessary to do this.
Provided by Bergy
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Clean your mushrooms and remove the stems (use them in something else).
- Mix the chives and cottage cheese.
- Put a tbs of cottage cheese in each cap.
- Top with a drop (or two) of hotsauce.
- Broil until the cheese is bubbling and browned.
Nutrition Facts : Calories 35.7, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.3, Sodium 137.7, Carbohydrate 2.6, Fiber 0.5, Sugar 0.9, Protein 5.3
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TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
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Occupation Cookbook Author And PhotographerPublished 2018-02-20
- 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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