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 MUSHROOM CAPS
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Nutrition Facts :
BAKED STUFFED MUSHROOMS CAPS
This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
- Place mushroom caps on a buttered baking sheet and set aside.
- In a medium skillet sauté the chopped stems, onions, and garlic in oil.
- Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
- Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
- Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
- Sprinkle with cheese.
- Bake 20 minutes at 350°F.
Nutrition Facts : Calories 101.7, Fat 8.5, SaturatedFat 3.9, Cholesterol 16.2, Sodium 117.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 3.3
STUFFED MUSHROOM CAPS
Make and share this Stuffed Mushroom Caps recipe from Food.com.
Provided by Evie3234
Categories Pork
Time 35m
Yield 10 stuffed mushroom caps
Number Of Ingredients 9
Steps:
- Preheat oven to a hot 220C degrees.
- Line a 13x11 oven tray with foil; grease the foil.
- Remove mushroom stalks from the caps; chop finely.
- Arrange caps on tray.
- Heat oil in frying pan, add bacon.
- Cook over medium heat for 3 minutes, stirring occasionally.
- Add chopped mushroom stems.
- Cook over high heat for 2 minutes.
- Remove pan from heat.
- Transfer the mixture to a medium bowl.
- Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
- Divide bacon and mushroom mix evenly into 10 portions.
- Press mix into each cap.
- Bake for 12 minutes or until lightly golden.
Nutrition Facts : Calories 89.7, Fat 6.3, SaturatedFat 1.7, Cholesterol 26.4, Sodium 124.4, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 3.5
STUFFED MUSHROOM CAPS
Steps:
- Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
- Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
- Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
- Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.
SAUSAGE-STUFFED MUSHROOMS
For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.
Provided by Ina Garten
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
STUFFING-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.
STUFFED WHITE MUSHROOM CAPS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
- Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
- Preheat the oven to 350 degrees F.
- When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
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
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
STUFFED MUSHROOM CAPS
These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d'oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Spinach
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400° degrees F.
- Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
- In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
- Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
- Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.
Nutrition Facts : Calories 62.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 18.1, Sodium 153.7, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 7.3
BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
ESCARGOT STUFFED MUSHROOM CAPS
The flavours here are complex. Very mild tasting. This is a wonderful addition to a wine & cheese party. But they are equally at home while tailgating!
Provided by Axe1678
Categories Vegetable
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
- Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
- Arrange the mushroom caps tightly together,hollow side up on the foil.
- Stuff each cap with the escargot. Some caps will be able to hold more than one.
- Cover everything with the shredded cheese.
- Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
- Enjoy! Think about the subtleties in the taste when you try your first ones.
Nutrition Facts : Calories 202.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 56.2, Sodium 262.5, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 17.6
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
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
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