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
STUFFED MUSHROOMS IV
An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.
Provided by Jennifer
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
- In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
- Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
- Bake for 20 to 25 minutes in the preheated oven.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.6 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 163.4 mg, Sugar 0.5 g
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.
BUTTERY STUFFED MUSHROOM BREAD
This recipe is incredible!!! It seems like a lot of butter at first but after it soaks into the ooey goodness of the bread you will be amazed at how all the flavors blend so wonderfully. Enjoy!
Provided by Autism Mommy
Categories Vegetable
Time 1h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Slice bread diagonally to within 1 inch of bottom, without cutting through completely.
- Place bread on large piece of foil.
- Combine cheese, mushrooms and green onions.
- Stuff mushroom mixture into each cut of bread, being sure to fill each cut.
- Melt butter; add lemon juice, poppy seeds and mustard.
- Drizzle butter sauce over bread just before baking.
- Wrap bread securely in foil.
- Bake for 45 minutes.
- Serve hot.
Nutrition Facts : Calories 572.3, Fat 36.8, SaturatedFat 21.6, Cholesterol 94.1, Sodium 714.8, Carbohydrate 43.5, Fiber 3.1, Sugar 1.7, Protein 18.1
STUFFED-MUSHROOM HOAGIE
Imagine a giant stuffed mushroom in delectable sandwich form, and you have this creative plant-based recipe. After broiling button and portobello mushrooms, we pile on piquant provolone and a parsley salad tossed with matchstick carrots and pickled peppers. Where are the breadcrumbs, you ask? In the garlic-buttered hoagie roll that surrounds the goods.
Provided by Sarah Carey
Time 30m
Yield Makes 2
Number Of Ingredients 13
Steps:
- Preheat broiler, with a rack 6 inches from heating element. Combine parsley and carrots in a bowl. Toss with cherry-pepper brine and oil; season with salt and pepper.
- Heat butter in a small saucepan with garlic, oregano, garlic powder, and 1/2 teaspoon salt until melted. Scoop out some of top of each roll to make room for filling. Brush split sides with garlic butter.
- Arrange mushrooms on a broiler pan; season with salt. Broil, flipping once, until tender and shriveled slightly, 10 to 12 minutes. Push to one side of pan and sprinkle with Parmigiano.
- Place rolls, split-sides up, on other side of pan. Broil 1 minute. Top mushrooms with provolone and broil until bread is golden brown and cheese is melted, 30 seconds to 1 minute more. Use a spatula to transfer half of mushroom mixture to bottom half of each roll. Top with cherry peppers and parsley salad, then other halves of rolls; serve immediately.
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.
STUFFED MUSHROOMS II
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Provided by Judy
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
- In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
- In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
- In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
- Bake for 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 17.7 g, Cholesterol 52.1 mg, Fat 10.7 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 390.1 mg, Sugar 2.3 g
MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
STUFFED MUSHROOMS
These fun hors d'oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that's golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.
Provided by Kay Chun
Categories snack, finger foods, vegetables, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
- On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
- Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.
MUSHROOM STUFFED FRENCH BREAD
This is great as an appetizer served with a cheese spread or to go with a soup or salad. Cook time includes rising time.
Provided by pines506
Categories Yeast Breads
Time 2h50m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well.
- Add more flour to make a stiff dough.
- Cover and let rest 15 minutes.
- turn out onto floured board. Knead 10 minutes until satiny.
- Place into greased bowl. Cover and let rise in warm place about 30 minutes.
- Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat.
- Cool to room temperature.
- Turn dought out onto oiled board. Divide into two parts.
- Pat each part out to make a 12-inch square.
- Spread with mushroom mixture, dividing equally.
- Roll each part up tightly.
- Place on cornmeal covered baking sheet.
- Let rise 1 hour until doubled.
- Brush with water. Slash loaves in 4 places.
- Bake at 400F for 20-25 minutes until golden and crusty.
Nutrition Facts : Calories 924, Fat 8.5, SaturatedFat 4.1, Cholesterol 15.3, Sodium 1801.7, Carbohydrate 182.3, Fiber 8.3, Sugar 10.3, Protein 27.9
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