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
ITALIAN STUFFED MUSHROOMS
Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients. , Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ITALIAN STUFFED MUSHROOMS
Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here.
Provided by CulinaryQueen
Categories Vegetable
Time 40m
Yield 36 mushrooms
Number Of Ingredients 11
Steps:
- Preheat oven to 350F/180°C.
- Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
- Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
- Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
- With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
- Bake 15-20 minutes until golden and hot.
- Serve warm or at room temperature.
Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 126.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 1.9
STUFFED MUSHROOMS (LIDIA BASTIANICH)
Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil.
Provided by Brookelynne26
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
- Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
- Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
- Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.
ART'S ITALIAN STUFFED MUSHROOMS
Art's Italian Potato Stuffed Mushrooms is chock full of our favorite Italian foods including Idahoan's Romano White Cheese Flavored Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees F.
- Prepare potatoes according to package directions.
- Add sun-dried tomatoes.
- Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
- Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
- Sprinkle shredded Parmesan over the top of the mushrooms.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 4 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 271.6 mg, Sugar 0.7 g
LIDIA'S STUFFED MUSHROOMS
Absolutely the best stuffed mushrooms from Lidia's Italy recipe. It is the combination of scallions and red peppers that make this stand out from other stuffed mushroom recipes. The chicken broth is key! I don't boil the pan juices (at the very end of the recipe) and it still comes out great.
Provided by MKSpa
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
- Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
- Using 2 tablespoons of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side-by-side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
- Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.
Nutrition Facts : Calories 184.9, Fat 14.8, SaturatedFat 6.8, Cholesterol 25.8, Sodium 211.7, Carbohydrate 8.9, Fiber 0.9, Sugar 1.6, Protein 4.7
ITALIAN-SEASONED STUFFED MUSHROOMS
Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!
Provided by janet
Categories Stuffed Mushrooms
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
- Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
- Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
- Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g
LINDA'S ITALIAN STUFFED MUSHROOMS
Make and share this Linda's Italian Stuffed Mushrooms recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Lightly grease a 9x13" baking dish.
- Arrange mushroom caps hollow side up in the baking dish.
- In a medium size bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian Seasoning.
- and black pepper.
- Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
- Generously fill the mushroom caps with the clam mixture.
- Drizzle with remaining butter.
- Bake for 20 minutes, or until lightly browned.
- Add Cheddar/Jack Cheese on top, and return to oven for 10 more
- minutes or until cheese is melted.
- Squeeze with fresh lemon juice before serving, if you like.
Nutrition Facts : Calories 554.3, Fat 39.7, SaturatedFat 23.9, Cholesterol 165.2, Sodium 736.8, Carbohydrate 19.3, Fiber 2.4, Sugar 4.3, Protein 32.3
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