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
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
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.
GARLIC-STUFFED MUSHROOMS
Make and share this Garlic-Stuffed Mushrooms recipe from Food.com.
Provided by Just Cher
Categories Cheese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Clean the mushrooms.
- Remove the stems and reserve.
- Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
- Drain well, blot with paper towels, and set aside until needed.
- If the tip of the stems seem woody, trim them away.
- Chop stems coarsely.
- Melt 2 T of the butter in a skillet.
- Toss the chopped mushrooms stems and scallions.
- Saute until tender and most of the mushroom juices have evaporated.
- Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
- Stir until the butter is melted and absorbed.
- Stir in the garlic bechamel.
- Add salt and freshly ground pepper to taste.
- Stuff each mushroom cap with the mixture, mounding it neatly over the top.
- Sprinkle each with some cayenne pepper.
- Put stuffed mushrooms in a lightly oiled, shallow baking dish.
- Bake for 10 minutes or until heated through.
- Serve at once.
- GARLIC BECHAMEL:
- 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
- 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
- Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
- Whisk in the scalded milk.
- Bring to a boil.
- Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
- Add salt and pepper and whisk in the garlic puree.
- Remove from the heat.
- Beat the egg in a bowl.
- Beat some of the sauce into the egg.
- Next beat the egg mixture back into the garlic sauce.
- Taste and correct seasonings.
- Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
- Thin with milk before using if necessary.
STUFFED GARLIC MUSHROOMS RECIPE
Blend stuffing mix & cheese to fill this easy-to-make Stuffed Garlic Mushrooms Recipe. This garlic mushrooms recipe makes a great appetizer at dinnertime.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 10 servings
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350 degrees and line cookie sheet with foil
- POUR stuffing mix into a large bowl
- ADD hot water and stir just until moist
- STIR in cream cheese, 1/2 cup shredded cheese and garlic until well combined
- REMOVE stems from mushrooms and clean with a damp paper towel
- FILL mushroom caps with 1-2 tablespoons of stuffing mixture
- PLACE mushrooms on prepare cookie sheet
- ADD additional shredded cheese to top of mushrooms
- BAKE for 20 minutes or until golden and the cheese is melted
- SERVE immediately, store leftovers in refrigerator
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 2 g, Protein 6 g
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
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
GARLIC, PARMESAN STUFFED MUSHROOMS
I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.
Provided by Dancer
Categories Cheese
Time 50m
Yield 4 to 6 servings.
Number Of Ingredients 7
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.
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
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
EASY GARLIC MUSHROOMS
Cheesy garlic mushrooms in 15 minutes. Great as a side or a stress free starter.
Provided by anna_or
Time 15m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 240C/ 220C fan.
- In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
- Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
- Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.
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
GARLIC, BACON, CHEESE STUFFED MUSHROOMS
These are so good, you may omit the butter but it is lovely to sop up the sauce with a bit of baguette. Use real bacon. I often use small Portabello mushrooms but either white, portabello or any mushroom typs large enough to hold the stuffing. Try using escargot bakers to hold the mushrooms this way you don't lose any of the sauce. Serve right in the escargot pan. If you don't have escargot pans just bake them on a tray or small oven proof dish -see picture. Make as many as you wish just allow 1 clove garlic for each mushroom. If serving as an appetizer/first course allow 5-6 mushrooms per person depending on the size of the mushrooms. If serving as a side dish to Brunch etc allow 2-3 per person.
Provided by Bergy
Categories Vegetable
Time 25m
Yield 6 mushroom caps
Number Of Ingredients 7
Steps:
- Crisp fry the bacon, drain well.
- Drain bacon grease leaving a film of grease.
- Remove stems from mushrooms& chop.
- Clean& finely chop the garlic.
- Place the mushrooms top side down and brown the caps apprx 2 minutes, flip and brown the edges 1 minute.
- Place the mushrooms in an escargot dish or on an oven proof tray.
- Brown the garlic& stem bits.
- Evenly distribute the bacon/ garlic/mushroom bits between the caps.
- If using hot sauce put in a drop or two.
- Place apprx a tsp of butter on top and then a portion of cheese.
- Broil until the cheese has melted and they are heated through apprx 10 minutes.
GARLIC STUFFED MUSHROOMS
I've been making this simple appetizer for years, it just sort of invented itself one summer evening when I had a lot of mushrooms, garlic and guests. They can be done on the grill or baked in the oven. They're great either way.
Provided by Terry Heer
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Clean and remove the stem from the mushrooms.
- Place mushrooms in baking dish, preferably one that can be placed on the grill.
- Add a clove of garlic to each mushroom cap.
- Drizzle melted butter into each mushroom cap.
- Cover the pan with foil.
- Place the pan either in a 350 degree oven or on the grill.
- Cook for 1 hour.
- Serve as an appetizer with french bread.
- Don't forget to dip the bread in the garlic infused butter left in the pan.
Nutrition Facts : Calories 23.7, Fat 0.2, Sodium 4.1, Carbohydrate 4.3, Fiber 0.7, Sugar 1.2, Protein 2.2
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.
CREAMY GARLIC MUSHROOMS
Creamy Garlic Mushrooms ideal for a starter, serves 2
Provided by debbieanneagle
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
- Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
- Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
- After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
- Preheat the grill to high.
- Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
- Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
- Variations:
- Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
- For a slightly sharper taste, try using creme fraiche in place of the cream.
- To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
- If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.
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GARLIC STUFFED MUSHROOMS RECIPE - HAPPY FOODS TUBE
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4.6/5 (9)Total Time 40 minsCategory Appetizer, Party FoodPublished 2017-12-27
- Clean the mushrooms and remove the stems. Do this carefully so you don’t break the mushrooms.
- Season each mushroom with salt and black pepper and fill with the prepared garlic stuffing. Place them onto a baking tray lined with a sheet of baking parchment.
GARLIC-STUFFED MUSHROOMS RECIPE | MYRECIPES
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4.5/5 (6)Total Time 1 hr 30 minsServings 4-6Published 2006-09-11
- In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.
- Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
- Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
ROASTED GARLIC & GOAT CHEESE STUFFED MUSHROOMS - EARTH ...
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- Pre-heat your oven to 375F. Clean the button mushrooms by brushing and washing off any dirt that may be clinging to them. Dry the mushrooms well. Remove the stems of the mushrooms and discard or save for vegetable stock or soup.
- Toss the cleaned mushroom caps in a bowl with 2 tbsp oil and salt and pepper. Place the seasoned mushrooms on a baking sheet and roast in the oven for 15-20 minutes, or until tender. The mushrooms will release liquid as they roast, discard this.
- Place the whole bulb of garlic in a pan with a splash of oil, cover the pan with tin foil, and roast for 15-20 minutes. This can be done simultaneously as the mushrooms roast.
GARLIC STUFFED MUSHROOMS WITH HAM AND CHEESE - FOODLE CLUB
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- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
EASY STUFFED MUSHROOMS WITH GARLIC AND PARMESAN
From savorynothings.com
- Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
- Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
- Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
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GARLIC STUFFED MUSHROOMS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- Clean the mushrooms and remove the stems. Do this carefully so you don’t break the mushrooms.
- Season each mushroom with salt and black pepper and fill with the prepared garlic stuffing. Place them onto a baking tray lined with a sheet of baking parchment.
HERB AND GARLIC STUFFED MUSHROOMS - VEGGIE DESSERTS
From veggiedesserts.com
- Clean the mushrooms and remove the stems. Place the mushroom caps on a lightly greased baking sheet. Chop the stems finely.
- Heat the oil in a frying pan and sautee the chopped mushroom stems for about 4 minutes until they release their moisture. Add the garlic and sautee for a further minute. Transfer to large bowl and allow to cool.
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- In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.
- Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
- Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
GARLIC STUFFED MUSHROOMS (CHAMPIGNONS FARCIS AU BEURRE …
From monpetitfour.com
- Preheat the oven to 375°F. Line a baking sheet with a sheet of foil. Drizzle olive oil all over. Use a paper towel to gently scrape off any dirt from the mushrooms. Then use a sharp knife to hollow the mushrooms, removing their stems and cores.
- To a small bowl, add the softened butter, grated garlic, and a pinch of sea salt and freshly ground pepper. Use a rubber spatula to mix into a smooth spread. Taste test for salt.
- Use a small spoon to scoop the butter mixture into the hollowed mushrooms, filling their centers completely. Place the mushrooms on the prepared pan.
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