EASY STUFFED MUSHROOMS
Fill mushroom caps with a blend of stuffing mix, chopped mushroom stems & more for Easy Stuffed Mushrooms. Try our Easy Stuffed Mushrooms as an appetizer!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Add hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min.
- Meanwhile, remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 Tbsp. butter in large skillet 5 min. or until lightly browned. Place, rounded-sides down, in shallow baking dish.
- Add stems and peppers to skillet; cook and stir 5 min. or until tender. Add to stuffing; mix well. Spoon into mushroom caps; drizzle with melted butter.
- Broil, 6 inches from heat, 5 min. or until heated through.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 2 g, Protein 3 g
STUFFED MUSHROOMS
Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner
Provided by Member recipe by pigwidgeon
Categories Dinner, Lunch, Starter, Supper
Time 45m
Yield Serves 2 (makes 4-6)
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
- Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
- Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
- Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.
Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium
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
EASY STUFFED MUSHROOMS
This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Butter a shallow baking dish.
- Clean mushrooms with a brush (do not use water to clean the mushrooms).
- Gently twist off stems, setting mushroom caps aside.
- Finely chop stems, very small.
- In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
- Fill caps with crumb mixture.
- Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
- Set caps on buttered baking dish.
- Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.
Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4
BAKED STUFFED MUSHROOMS RECIPE
Baked Italian stuffed mushrooms are easy to make and delicious! Perfectly baked, with a cheesy topping they are filled with mouthwatering flavor!
Provided by Deb Clark
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees
- Clean the mushrooms with a damp paper towel.
- Chop the mushroom stems, dice the onions and celery. In a large skillet over medium heat add the olive oil. When hot add the chopped mushroom stems, onions, celery. Season with salt, pepper and red pepper flakes. Sauté for about 4 minutes until the vegetables just start to soften.
- Add the garlic & saute until it becomes fragrant about 30 seconds, remove from heat. Allow to cool.
- Combine pork, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs and egg. Mix by hand until just combined.
- Stuff mushrooms and set in an oven proof dish or baking sheet. Top each mushroom with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes.
- Remove from the oven. Set temperature to broil and insert under the broiler. Broil until the tops turns golden brown - about 4-5 minutes depending upon your oven.
- Optional - garnish with fresh parsley. Serve and enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 9 g, Protein 18 g, Fat 27 g, Cholesterol 90 mg, Sodium 838 mg, Sugar 3 g, SaturatedFat 9 g, TransFat 1 g, Fiber 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
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.
STUFFED MUSHROOMS
Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy. Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt.
Provided by Ellis Barrie
Categories Main course
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.
- Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.
- Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.
- Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top.
- Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.
Nutrition Facts : Calories 445kcal, Carbohydrate 7g, Fat 34g, Fiber 5g, Protein 25g, SaturatedFat 16g, Sugar 6g
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
STUFFED MUSHROOMS
Stuffed Mushrooms are the perfect make-ahead appetizer recipe. Just pop in the oven when you're ready to serve. Yum!
Provided by April Woods
Categories Appetizer
Time 40m
Number Of Ingredients 5
Steps:
- In a bowl mix together the cheese, bacon, and mayo.
- Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
- Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
- Serve warm and ENJOY!
Nutrition Facts : Calories 401 kcal, ServingSize 1 serving
EASY STUFFED MUSHROOMS
EASY Stuffed Mushrooms ~ are mushroom caps generously stuffed with a blend of chopped mushroom stems, whole wheat bread crumbs, onions, garlic, olive oil, and Parmesan cheese. The perfect party appetizer!!
Provided by 2 sisters recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes.
- Pop the stems and remove them from caps and set aside.
- Chop stems finely along with garlic and onion. Place into a small bowl. Add whole-wheat breadcrumbs, salt, pepper, Parmigiano cheese, and olive oil. Mix all ingredients well. The mixture should be moist, not dry. If needed, add more olive oil until you reached a moist breadcrumb mixture.
- Using a teaspoon, spoon mixture into the caps of each mushroom, creating a slight dome. Continue to stuff until all the mixture is gone, even creating higher dome is fine too.
- Using a foil or glass baking tray, lightly coat the bottom with cooking spray. Carefully arrange the mushroom caps in a single layer on the prepared tray. Sprinkle with extra grated Parmigiano cheese (about a half teaspoon per cap) on top of each mushroom.
- Bake for 30 to 40 minutes in the oven at 350 degrees. Bake until the mushrooms are soft when pierced with a fork and the filling is golden brown. Remove and serve.
- Yields: 23 medium-size stuffed mushroom caps or 45 small ones
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, ServingSize 2 mushrooms
SIMPLE STUFFED MUSHROOMS
For this easy appetizer, mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown the grated cheese on top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
- Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.
Nutrition Facts : Calories 18 g, Cholesterol 2 g, Fat 1 g, Protein 1 g, Sodium 122 g
STUFFED MUSHROOMS EASY RECIPE
Stuffed Mushrooms Easy Recipe with sauteed mushrooms and garlic. This easy appetizer recipe will have you making stuffed mushrooms in no time. Get your grocery list out and get ready to make these delicious stuffed mushrooms, and make sure to save a couple for yourself!
Provided by All She Cooks
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about 1/4 of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.
- Fill each mushroom cap with a nice heaping spoonful of the filling and place on a cookie sheet. When they are all filled, place in preheated oven for 20 minutes.
- The filling in this recipe is enough for 18 medium-sized mushrooms. If you have smaller mushrooms, you could make up to 24 with the filling easily. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 67 kcal, Carbohydrate 3 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
10 EASY STUFFED MUSHROOMS YOU NEED TO TRY
These stuffed mushroom recipes are perfect to serve at your next party! From spicy to savory to seafood-stuffed, you'd better make extra since these bites will disappear quickly.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a stuffed mushroom recipe in 30 minutes or less!
Nutrition Facts :
SIMPLE STUFFED MUSHROOMS WITH SAUSAGE AND CREAM CHEESE
Delicious Stuffed Mushrooms with Sausage and Cream Cheese. This recipe is low carb and loved by everyone! You can make this recipe ahead of time!
Provided by Shelly
Categories Appetizer
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Add sausage to skillet and brown.
- While sausage browns prepare mushrooms. Line a cake pan with foil for easy clean-up. Remove stems from mushrooms.
- When sausage is browned, add in a block of cream cheese. Continue cooking until cream cheese is blended with sausage.
- Put skillet at an angle so grease drains to the lower side. Use a paper towel to blot up grease.
- Stuff each mushroom cap with sausage mixture.
- Top with shredded cheese.
- Bake at 350 for 25 minutes or until cheese is browned.
Nutrition Facts : Calories 334 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 29 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 3 mushrooms, Sodium 598 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SIMPLE STUFFED MUSHROOMS
Quick & Easy! Found this on the packaging of Alouette cheese. Great to keep ingredients on hand for unexpected guests or just a appetizer treat for weeknights.
Provided by SB61287
Categories < 30 Mins
Time 27m
Yield 18 Mushrooms
Number Of Ingredients 3
Steps:
- Clean mushrooms & remove stems. Place hollow side up on baking sheet. Fill each with 1 teaspoon of cheese & sprinkle with bread crumbs. Bake at 375@ for 12-15 minutes. Serve hot.
Nutrition Facts : Calories 24.9, Fat 1.6, SaturatedFat 1, Cholesterol 4, Sodium 61.9, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 1.8
EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
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EASY STUFFED MUSHROOMS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (20)Category AppetizerServings 14Total Time 50 mins
- On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
- In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10-inch pan.
EASY STUFFED MUSHROOMS RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy Finger Food RecipesCalories 75 per serving
- Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.
- Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
- Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.
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- First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break stalk from each of the mushrooms.
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STUFFED PORTOBELLO MUSHROOMS - JO COOKS
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4.4/5 (165)Total Time 45 minsCategory Appetizer, Side DishCalories 221 per serving
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
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- With a teaspoon, stir your cream cheese in the container. This should only take a few stirs - you just want to loosen it up from the molded form.
- Using the same teaspoon, take a spoonful of cream cheese and fill each mushroom where the stem was. Place them cap-side down in your baking dish and bake for 17 minutes.
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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.
STUFFED MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 279 per serving
- Preheat oven to 350°F. Remove stems from all mushrooms; set aside 20 mushroom caps. Chop and combine mushroom stems and remaining whole mushrooms.
- Melt butter over medium heat. Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley.
- Fill mushroom caps with clam mixture. Pour 3 Tbsp. water into a baking dish and place mushrooms in a single layer; sprinkle with mozzarella and remaining Parmesan.
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5/5 (6)Total Time 45 minsCategory AppetizerCalories 193 per serving
- Rinse the mushrooms lightly to clean them of any dirt, but don’t use too much water. You don’t want them to get soggy.
- Carefully break off the mushroom stems (they should come off easily, or you can cut them). Set them aside and toss them into a vegetable stir-fry, vegetable stock, lo mein, or an omelette! You might think about including them in the stuffing, but that will make it too wet, which you don’t want! A drier stuffing is key to making these stuffed mushroom caps a success.
- Pat the mushroom caps dry with a paper towel, and arrange them neatly on a sheet pan with the cap side up.
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10 BEST SIMPLE STUFFED MUSHROOMS RECIPES - YUMMLY
10 BEST SIMPLE STUFFED MUSHROOMS RECIPES - YUMMLY
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From foodnetwork.ca
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