ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
TRI-COLOR STUFFED PEPPERS
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
- SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
- BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
- TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp
TRI-COLOR VEGETARIAN-STUFFED PEPPERS
Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
- Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
- Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
ARTICHOKE-STUFFED MUSHROOMS
Make and share this Artichoke-Stuffed Mushrooms recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 40m
Yield 30 appetizers
Number Of Ingredients 12
Steps:
- Rinse and pat dry the mushrooms.
- Remove stems and chop, reserve caps.
- Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
- Add wine and cook 2 minutes till liquid evaporates.
- Stir in crumbs.
- Remove from heat and let cool.
- Combine onion mixture, artichokes and next 5 ingredients.
- Spoon 1 tsp into each cap.
- Place on lightly greased rack in a roasting pan.
- Bake 350F for 12-15 minutes or till golden.
Nutrition Facts : Calories 42, Fat 2.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 120.6, Carbohydrate 3.8, Fiber 1, Sugar 0.9, Protein 1.9
MUSHROOM-TURKEY STUFFED PEPPERS
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
- Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
- Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.
STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS
Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.
Provided by Phoebe
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h28m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a food processor; pulse into rice-sized pieces.
- Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
- Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
- Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
- Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 29.3 g, Cholesterol 72.2 mg, Fat 19.8 g, Fiber 7.7 g, Protein 30.7 g, SaturatedFat 7 g, Sodium 747.1 mg, Sugar 12.9 g
SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS
These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!
Provided by Shannon Cooks
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
- Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
- Cover with foil and bake for 30 minutes.
- Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.
Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5
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