NUTTY STUFFED MUSHROOMS
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED MUSHROOMS WITH PINE NUTS AND GOLDEN RAISINS
Mushrooms are stuffed with fontina cheese, pine nuts and golden raisins and then baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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
BLUE CHEESE & HAZELNUT-STUFFED MUSHROOMS
Stuffed mushrooms are a party food classic. Here they're reborn with sassy blue cheese and toasty hazelnuts. Sprinkle the greased baking pan lightly with salt and pepper before placing themushroom caps on the pan to season the bottoms of the mushrooms.
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 30 mushrooms
Number Of Ingredients 14
Steps:
- REmove the stems of the mushrooms; set the caps aside. Finely chop the mushroom caps.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and saute for 3 to 4 minutes, or until the mushrooms are soft. Add the garlic and saute 30 seconds. Add the thyme, sherry, and salt, and cook until the mixture is dry. Add the cream, Tabasco, and Worcestershire. Cook, stirring often, until the cream is reduced and thickened and the liquid is almost cooked out. The mixture should be paste like.
- Remove from the heat and transfer the mixture to a bowl. Let it cool to room temperature. when cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs.
- Stuff the mushroom caps, dividing the filling evenly among them. (about 2 tsp per mushroom). Press the filling in well and mound it up.
- Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil. Place the mushrooms, not touching, on the baking sheet. (If desired, cover tightly and refrigerate for up to 1 day. Let come to room temp before baking).
- Preheat the oven to 400*F. Bake the mushroom caps for about 10 minutes, or until they are just getting tender and lightly browned and the filling is gooey. Serve immediately.
Nutrition Facts : Calories 35, Fat 2.8, SaturatedFat 1.4, Cholesterol 6.7, Sodium 52.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 1.2
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
FOUR CHEESE STUFFED MUSHROOMS
Make and share this Four Cheese Stuffed Mushrooms recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove the stems from the mushrooms.
- Mince them and set aside.
- Heat the oil in a skillet.
- Add the onions, garlic and minced mushroom stems.
- Cook until soft (about 5 minutes over medium heat).
- Add the basil and wine.
- Simmer until almost dry (about 7 minutes).
- Cool slightly.
- Blend in the cheese.
- Preheat the oven to 350.
- Place the mushroom caps in a lightly greased baking pan.
- Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
- Serve warm.
STUFFED MUSHROOMS WITH CHEESE AND NUTS
Make and share this Stuffed Mushrooms With Cheese and Nuts recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 25m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, mix boursin cheese and chopped pecans. Garnish each mushroom with about 2 teaspoon of cheese mixture and with half a pecan.
- Put stuffed mushrooms on a baking sheet and bake in a preheated oven of 350 F for 10 minutes.
- When ready to serve, garnish with parsley.
STUFFED MUSHROOMS
Make and share this Stuffed Mushrooms recipe from Food.com.
Provided by Gigi6287
Categories Vegetable
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Clean mushrooms.
- Remove stems and insides and chop.
- Melt butter and add onions and chopped mushroom pieces and saute until tender.
- Add breadcrumbs, cheese, Worcestershire sauce and crabmeat (if using).
- Spoon mixture into mushrooms.
- Sprinkle with paprika and parsley.
- Bake at 400 degrees for 20 minutes.
- You can adjust the amounts of bread crumbs, cheese and Worcestershire sauce to your personal preferences.
CHEESE & ONION STUFFED MUSHROOMS
Large flat mushrooms topped with a combination of sharp cheese and scallions, flavoured with garlic, parsley and black pepper. An appetizer, side dish or lunch.
Provided by English_Rose
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Brush the mushrooms with oil, season and place gill side down under the broiler for 5 minutes.
- Meanwhile mix the cheese with the scallions, garlic and parsley. Season well with salt and pepper to taste. Turn the mushrooms over and fill with the cheese mixture. Broil for 5 minutes.
- Serve with a mixed herb salad, cherry tomatoes and crusty bread.
Nutrition Facts : Calories 105.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 19.9, Sodium 121.3, Carbohydrate 2, Fiber 0.6, Sugar 0.8, Protein 5.7
STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.
A really simple and tasty dish that is so versatile and open to so many interpretations. Great for a starter, side or snack dish, or why not stick it into a bun for a veggie burger! I've used toasted pine nuts, but hazelnuts would be good too. Stilton and Cambezola cheese work really well too and Cheddar is an obvious choice if you don't do blue cheese. I bet fresh mozzarella would be great too. Chopped bacon can also be added to the leek for another variation.
Provided by Noo8820
Categories Lunch/Snacks
Time 30m
Yield 4 mushrooms
Number Of Ingredients 5
Steps:
- Preheat the oven to 200/180/Gas 6.
- Melt the butter in a pan and cook the leek until softened and light brown.
- Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
- Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.
Nutrition Facts : Calories 91.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 6.4, Sodium 102.1, Carbohydrate 5.4, Fiber 1, Sugar 1.3, Protein 3.8
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