STUFFED MUSHROOMS II
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Provided by Judy
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
- In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
- In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
- In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
- Bake for 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 17.7 g, Cholesterol 52.1 mg, Fat 10.7 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 390.1 mg, Sugar 2.3 g
SAUSAGE STUFFED MUSHROOMS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 24 large stuffed mushrooms
Number Of Ingredients 13
Steps:
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
Nutrition Facts : Calories 94, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 202 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
BEST EVER STUFFED MUSHROOMS
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
STUFFED MUSHROOMS
Make and share this Stuffed Mushrooms recipe from Food.com.
Provided by cuisinebymae
Categories Vegetable
Time 30m
Yield 35-38 appetizers
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and chop fine.
- Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
- Cook until onion is soft, then drain.
- Stir in remaining ingredients.
- Stuff mushroom caps with this mixture.
- Bake on a cookie sheet at 375F degrees for 10 minutes.
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
CRAB STUFFED MUSHROOMS II
The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.
Provided by Kimber
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
- In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
- Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 109.8 mg, Sugar 0.5 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.
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
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
Provided by Craig Claiborne
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
- Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
- Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
- Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
- Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
- Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
- Place the mushrooms caps in the oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED MUSHROOMS
Yield Makes 20 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
- Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
- While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
- Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
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