Super Simple Stuffed Mushrooms Food

STUFFED CREAM CHEESE MUSHROOMS

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.

EASY STUFFED MUSHROOMS

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.

THE BEST STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

BAKED STUFFED MUSHROOMS RECIPE

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!

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wipe mushrooms clean with a damp towel.
• Thaw Spinach and squeeze out as much moisture as possible.
• In mixing bowl combine all ingredients except mushrooms and Parmesan.
• Mix well (do not use electric mixer).
• Fill mushroom caps with mixture and place on cookie sheet.
• Sprinkle Parmesan cheese on top.
• Bake 15-20 minutes.
• Serve warm.

EASY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350F
• Mix all of the filling ingredients in a bowl and then fill the mushrooms with mounds of filling.
• Sprinkle evenly with the Parmesan cheese.
• Bake 20-30 until golden brown.

AIR FRYER MUSHROMS (KETO + LOW CARB)

Steps:

• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Preheat the air fryer to 400 degrees for 3 minutes. Reduce the heat in your air fryer to 375 and cook for 6-8 minutes, until the cheese is melted and the mushroom is tender.
• Preheat your oven to 350 degrees F.
• Combine the cooked and drained sausage with the marinara, cream cheese, marinara and mozzarella.
• Wash your mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out the inside of the mushroom, but that is optional.
• Stuff the mushroom with the sausage mixture.
• Bake for 18- 20 minutes until cheese is melted and mushroom is tender.

CHEESY MISO STUFFED MUSHROOMS

Steps:

• Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
• Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
• In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
• Scoop the filling into the mushroom caps and top with grated parmesan.
• Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!

SIMPLE STUFFED MUSHROOMS

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.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.