Caroline And Brians Stuffed Mushrooms Recipes

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BRIE-STUFFED MUSHROOMS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 16 to 18 mushrooms

Number Of Ingredients 7



Brie-Stuffed Mushrooms image

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
  • Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
  • Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
  • Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

1/2 stick (4 tablespoons) butter
12 ounces white button mushrooms, stemmed and washed
4 to 5 green onions (up to the middle of the dark green part), sliced
4 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
Splash of white wine, optional
One 8-ounce wedge Brie cheese, cut into bite-size chunks

STUFFED MUSHROOMS

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11



Stuffed Mushrooms image

Steps:

  • Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
  • Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
  • Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
  • Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

2 teaspoons extra-virgin olive oil
12 large white mushrooms, brushed clean, stems removed and reserved
1/2 cup baby spinach, finely chopped
1/2 onion, minced
2 cloves garlic, chopped
1/2 cup cherry tomatoes, finely chopped
2 tablespoons flat-leaf parsley, chopped
1/8 teaspoon salt, plus additional for sprinkling on mushroom caps
Pinch freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
3 tablespoons panko (Japanese breadcrumbs)

BRIE AND CRAB STUFFED MUSHROOMS

Make and share this Brie and Crab Stuffed Mushrooms recipe from Food.com.

Provided by southern chef in lo

Categories     Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Brie and Crab Stuffed Mushrooms image

Steps:

  • Preheat oven to 350ºF.
  • Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
  • In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
  • In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
  • Bake for 10 minutes or until mushrooms are tender and cheese is melted.

18 large mushrooms, stems removed and chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onions
1 teaspoon Worcestershire sauce
4 ounces large lump crabmeat
1 tablespoon mayonnaise
3 ounces brie cheese, cut in 18 pieces

CAROLINE AND BRIAN'S STUFFED MUSHROOMS

These fantastic portobello mushrooms are stuffed with a seasoned turkey sausage and cream cheese mixture. Even those who don't usually like mushrooms will love these!

Provided by CAROLINENOW

Categories     Stuffed Mushrooms

Time 1h10m

Yield 5

Number Of Ingredients 9



Caroline and Brian's Stuffed Mushrooms image

Steps:

  • Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
  • Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
  • In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
  • Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 16.1 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 317.9 mg, Sugar 2.8 g

5 portobello mushrooms
1 turkey sausage link, without casing
3 cloves garlic, peeled and chopped
1 tablespoon crushed garlic
½ teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ cup seasoned bread crumbs
½ cup cream cheese, softened
2 tablespoons grated Parmesan cheese

GARLIC AND ROSEMARY STUFFED MUSHROOMS

Categories     Garlic     Herb     Mushroom     Bake     Vegetarian     Kid-Friendly     Rosemary     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9



Garlic and Rosemary Stuffed Mushrooms image

Steps:

  • Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
  • Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
  • Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
  • Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

1 whole medium head garlic
3 tablespoons plus 1 teaspoon olive oil
16 2-inch-diameter mushrooms
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
Nonstick vegetable oil spray
Fresh rosemary sprigs (optional)

PARMESAN-GARLIC STUFFED MUSHROOMS

This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.

Provided by HeatherFeather

Categories     Vegetable

Time 50m

Yield 20 serving(s)

Number Of Ingredients 6



Parmesan-Garlic Stuffed Mushrooms image

Steps:

  • Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
  • Carefully remove stems from mushrooms and chop stems.
  • Place butter and garlic into a heated skillet and let butter melt, stirring.
  • Add chopped mushroom stems and saute until lightly brown.
  • Add parsley,stir,and remove from heat.
  • Add cheese and stir to combine.
  • Add bread crumbs, stirring until mixture is crumbly.
  • Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
  • Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

20 large mushrooms
4 tablespoons butter or 4 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons fresh parsley, finely chopped
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated
1/2 cup italian seasoned dry bread crumb

CAROLINE AND BRIAN'S STUFFED MUSHROOMS

These fantastic portobello mushrooms are stuffed with a seasoned turkey sausage and cream cheese mixture. Even those who don't usually like mushrooms will love these!

Provided by CAROLINENOW

Categories     Stuffed Mushrooms

Time 1h10m

Yield 5

Number Of Ingredients 9



Caroline and Brian's Stuffed Mushrooms image

Steps:

  • Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
  • Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
  • In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
  • Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 16.1 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 317.9 mg, Sugar 2.8 g

5 portobello mushrooms
1 turkey sausage link, without casing
3 cloves garlic, peeled and chopped
1 tablespoon crushed garlic
½ teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ cup seasoned bread crumbs
½ cup cream cheese, softened
2 tablespoons grated Parmesan cheese

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



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

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

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

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