DOUBLE-CHEESE STUFFED MUSHROOMS RECIPE
Serve our Double-Cheese Stuffed Mushrooms Recipe right out of the oven for the best results. Sure, Parmesan and a cream cheese spread are the stars of our Double-Cheese Stuffed Mushrooms Recipe. However, butter, pepper and parsley play a part in our Double-Cheese Stuffed Mushrooms Recipe as well.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
- Melt butter in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.
- Bake 25 min. or until heated through; sprinkle with remaining parsley.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHEESE STUFFED MUSHROOMS
I tried this easy appetizer at a party and just had to have the recipe. These are so good and easy to make.
Provided by Chris from Kansas
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Wash and de-stem mushrooms.
- Mix parmesan and herb cheese together.
- Stuff cheese in mushrooms.
- Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
- Bake on 450 degrees for 15 minutes.
Nutrition Facts : Calories 140, Fat 12.1, SaturatedFat 7.6, Cholesterol 32.5, Sodium 484.7, Carbohydrate 2.1, Sugar 0.1, Protein 6
DOUBLE STUFFED MUSHROOMS
Stuff mushrooms with leftover stuffing for a bite that's twice as nice.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
- Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
CHEESY STUFFED MUSHROOMS
Prebaking the mushrooms to extract the moisture in them is a critical step, don't stuff the mushrooms before baking them firstly! Although this recipe will make about 18-20 large stuffed mushrooms, I strongly suggest to double the amounts, you will be eating half of them just yourself, they are THAT good! These are still really good without adding the mozzeralla cheese on top, but I think they are even better with the cheese, you can even sprinkle with Parmesan cheese in place of the mozza cheese.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
- Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
- Carefully remove the stems from the mushroom caps and finely chop.
- Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
- White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
- Saute the chopped stems, stirring until golden (about 5-6 minutes).
- Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
- Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
- Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
- Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
- Delicious!
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
STUFFED MUSHROOMS
A light and speedy supper, or lunch.
Provided by mandafers
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat grill to 200C. Brush both sides of the mushrooms with oil and place on grill rack.
- Mix together garlic, tomatoes, spinach and cream cheese and in a separate bowl mix the cheddar cheese and breadcrumbs.
- Spoon cream cheese mix into the mushrooms and top with breadcrumb/cheese mix.
- Place under grill for approx 13 mins, serve with salad leaves.
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
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
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