STUFFED BABY BELLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
- Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
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
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
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
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
STUFFED MINI MUSHROOMS
Make and share this Stuffed Mini Mushrooms recipe from Food.com.
Provided by ImPat
Categories < 60 Mins
Time 40m
Yield 18 mini mushrooms, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degree celsius.
- Line a large baking tray with non-stick baking paper (parchment).
- Pull the stalks off the mushrooms, then cut a thin layer off the base.
- Using a food processor process the bread until fine crumbs form.
- In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
- Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
- Transfer to a medium bowl and add the basil, parsley, lemon zest and lemon juice, stirring until well combined.
- Divide filling among the mushroom cups, pressing down slightly.
- Put on lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
- Serve.
Nutrition Facts : Calories 52.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 2.5, Sodium 198.2, Carbohydrate 8.7, Fiber 0.9, Sugar 1.4, Protein 3.3
STUFFED MUSHROOMS III
Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Provided by Lisa B
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 3.7 g, Cholesterol 38.1 mg, Fat 20.7 g, Fiber 0.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 539.7 mg, Sugar 1.1 g
STUFFED MEGA 'SHROOMS
This appetizer mushroom is so tasty that I often fix it as a side dish with chicken Parmesan or spaghetti. The family LOVES these!
Provided by snowwitch68
Categories Stuffed Mushrooms
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
- Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 13.4 g, Cholesterol 79.6 mg, Fat 40.9 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 20.2 g, Sodium 964.3 mg, Sugar 4.4 g
STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
EASY PHILADELPHIA STUFFED MUSHROOMS
Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.
Provided by Kraft Heinz
Yield 18 servings
Number Of Ingredients 10
Steps:
- Remove and discard mushroom stems. Place stuffing mix in small bowl.
- Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
- Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
- Bake 30 min. Sprinkle with parsley and red pepper.
PARMESAN-GARLIC STUFFED MUSHROOMS
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
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.
STUFFED MUSHROOM PHYLLO BITES
Everything you love about stuffed mushrooms is set neatly into these tidy little mini phyllo shells--spinach, mushrooms, garlic, cheese, bacon--did I say, BACON? Lovely warm or at room temperature, these tasty bites will keep you coming back for more!
Provided by Bibi
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.
- Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.
- Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.
- Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 7.6 g, Cholesterol 23.2 mg, Fat 5.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 199.8 mg, Sugar 1.1 g
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