Cheese Garlic Filled Mushrooms Recipes

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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

CHEESE & GARLIC-FILLED MUSHROOMS

Fabulous when served with summery cocktails

Provided by Good Food team

Categories     Buffet, Canapes, Dinner

Time 20m

Number Of Ingredients 7



Cheese & garlic-filled mushrooms image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
  • Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
  • Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

Nutrition Facts : Calories 110 calories, Fat 10 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.25 milligram of sodium

250g small mushroom
50g butter
2 garlic cloves , finely chopped
1large slice white bread
4 tbsp finely grated parmesan (or vegetarian alternative)
3 tbsp chopped chive
olive oil

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



Stuffed Cream Cheese Mushrooms image

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

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

GARLIC HERB CHEESE STUFFED MUSHROOMS

These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.

Provided by Amy Neiter

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 10

Number Of Ingredients 5



Garlic Herb Cheese Stuffed Mushrooms image

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  • Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  • Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  • Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g

1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package grated Parmesan cheese, divided
1 cup olive oil
20 mushrooms, stems removed

GARLIC CHEESE MUSHROOM SAUCE

This is a great, hearty white sauce to pour over a thick pasta, e.g. radiatore, mostaccioli, rotini, etc.

Provided by trayceetee

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Garlic Cheese Mushroom Sauce image

Steps:

  • Stir butter, flour and milk over low heat until sauce thickens--be careful not to scorch it. Add cheese and continue to stir in sauce so cheese melts.
  • Meanwhile, sautee' mushrooms in additional butter with garlic.
  • After cheese has melted in sauce, add mushrooms. Pour over pasta.
  • Note: I've found with this recipe that there's no such thing as "too much" garlic. The flavor is really absorbed by the mushrooms. I typically use 6-8 cloves.

4 tablespoons butter, melted
4 tablespoons flour
2 cups milk
8 ounces monterey jack cheese, shredded
4 tablespoons butter, melted
6 ounces canned mushrooms
5 garlic cloves, pressed
8 ounces pasta, boiled

STUFFED MUSHROOMS

Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner

Provided by Member recipe by pigwidgeon

Categories     Dinner, Lunch, Starter, Supper

Time 45m

Yield Serves 2 (makes 4-6)

Number Of Ingredients 7



Stuffed mushrooms image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
  • Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
  • Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
  • Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium

4-6 medium-large portobello mushrooms
125g unsmoked bacon lardons
1 shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp dried breadcrumbs
1 tsp dried sage
50g medium cheddar, grated

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