CREAM CHEESE-STUFFED MUSHROOMS
You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.
EASY CREAM CHEESE STUFFED MUSHROOMS
This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.
Provided by beekm
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut stems out of washed mushrooms, leaving the cap hollow.
- Sautee the stems and add them to your dinner, Mmmm!
- Mix softened cream cheese with parmesan cheese and garlic salt.
- Fill mushroom caps with mixture so they are overflowing a bit.
- Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.
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
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
STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE
I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.
Provided by Lissa Sprenne
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 Fahrenheit.
- Separate caps and stems while cleaning the mushrooms.
- If cleaning with water, let them drain for a bit.
- Start cooking the sausage in frying pan, at a medium to medium/high temperature.
- While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
- Spice the sausage to taste. Garlic is a good addition.
- Just before the sausage is done, add the stem pieces and finish cooking.
- Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
- Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
- Set the caps into a 13x9 pan (or larger) with sides.
- Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
- Fill the caps with the cream cheese/sausage/stem mix.
- Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
- Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
- Scoop them out of the pan with a slotted spoon and arrange them on a plate.
- Serve warm. They reheat well, so you can make them ahead of time.
- *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
- *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
- *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.
BACON CREAM CHEESE STUFFED MUSHROOMS
This appetizer is so simple and delicious! People will think you slaved over them, but really they can be put together in a very short amount of time. You might want to make extra because they get snatched up fast!
Provided by Dine Dish
Categories Lunch/Snacks
Time 13m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- In a small mixing bowl, beat cream cheese until smooth.
- Stir in the bacon, onion and garlic powder.
- Spoon into mushroom caps.
- Place on an ungreased broiler pan.
- Broil 4-6 inches from the heat for 4-6 minutes or until heated through.
- Serve warm.
Nutrition Facts : Calories 551.7, Fat 48.2, SaturatedFat 24.9, Cholesterol 147.5, Sodium 850.3, Carbohydrate 12.8, Fiber 2.4, Sugar 8.2, Protein 21.5
SAUSAGE AND CREAM CHEESE STUFFED MUSHROOM
Make and share this Sausage and Cream Cheese Stuffed Mushroom recipe from Food.com.
Provided by Criehaven Kid
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove stems from mushrooms and clean.
- Cook sausage and onion on medium heat until browned.
- Combine Sausage and onion mixture with cream cheese, mix thoroughly.
- Put a large teaspoon of completed mixture on top of the mushroom cap.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 583.8, Fat 51.2, SaturatedFat 23.6, Cholesterol 122.8, Sodium 861.9, Carbohydrate 12.2, Fiber 2.1, Sugar 4.1, Protein 21.5
EASY VEGETARIAN STUFFED MUSHROOMS
These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.
Provided by LaDonna Langwell
Categories Stuffed Mushrooms
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
- Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
- Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
- Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 6.5 g, Cholesterol 28.5 mg, Fat 10.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 135.1 mg, Sugar 1.8 g
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.
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EASY CREAM CHEESE STUFFED MUSHROOMS - YAY! FOR FOOD
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4.5/5 (10)Total Time 40 minsCategory AppetizersCalories 56 per serving
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and then drizzle olive oil evenly over the paper. Set aside.
- Place the parmesan cheese block in a food processor fitted with a S-shaped blade and pulse until finely grated.
- Then add the mushroom stems, cream cheese, green onions, parsley, garlic clove, two tablespoons of panko breadcrumbs, and salt and pepper to the food processor. Blend until creamy and smooth. Taste for additional salt and pepper.
- Using a spoon, fill each mushroom cap with even amounts of the cream cheese mixture until the mixture is used up.
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