Garlic Parmesan Stuffed Mushrooms Recipes

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!

Steps:

• Preheat oven to 400°F
• Remove stems from mushrooms.
• If you've got a melon baller, scoop out some of the mushroom's insides.
• Chop all mushroom bits finely.
• In medium bowl, combine all ingredients and blend well.
• Add more oil if mixture looks dry.
• Should look shiny.
• Lightly oil an oven proof-serving dish
• Use a spoon to stuff mushroom caps and place in oiled baking dish
• Bake for 30 minutes or until tops are browned and mushrooms are soft
• Serve warm or at room temperature.

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.

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.

Steps:

• Preparation 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!