BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 16 to 18 mushrooms
Number Of Ingredients 7
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.
STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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
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.
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
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
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
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.
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
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.
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
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
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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