STUFFED MUSHROOMS PARMIGIANA (WEIGHT WATCHERS)
Recipe Adapted from: "America's Most Wanted Recipes - Without the Guilt". This is a lightened version of Carrabba's Stuffed Mushrooms Parmigiana. This recipe serves 4 and is 3 Weight Watcher points per serving.
Provided by Hope Vaillancourt
Categories Vegetable Appetizers
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees. Fill a shallow 13x9 baking dish with 1/4 inch of water.
- 2. Mince the mushroom stems and saute them in a skillet with the margarine, onion, bell pepper, and garlic. Saute over low heat until the vegetables are cooked through and most of the liquid has evaporated.
- 3. Meanwhile, toast the bread until it is light brown and toasted all the way through, then crumble the bread into crumbs. Add the bread crumbs, cheese, parsley, salt, pepper, and oregano to the vegetables and mix well. Add the broth and stir to moisten the mixture. Remove from the heat and allow the mixture to cool enough to handle.
- 4. Fill the mushroom caps with the mixture and carefully place them in the baking dish. Bake for 25 minutes, until they are cooked through.
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
STUFFED MUSHROOMS PARMESAN (FUNGI ALLA PARMIGANA)
Make and share this Stuffed Mushrooms Parmesan (fungi Alla Parmigana) recipe from Food.com.
Provided by Kim D.
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
- Clean mushrooms.
- Cut off stems and save.
- Place mushrooms in prepared pan, cut side up.
- Finely chop mushroom steams.
- Heat oil in skillet and saute steams, onion and garlic.
- Cook slowly until onions and garlic have slightly browned.
- Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
- Scoop spoonfuls of mixture onto each mushroom.
- Sprinkle a little olive oil on top of mushrooms.
- Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
PARMESAN STUFFED MUSHROOMS
Easy and delicious! This makes enough stuffing for about 24-30 mushrooms. If you only want to make 12, make only half the stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 40m
Yield 12 mushrooms
Number Of Ingredients 9
Steps:
- Remove stems from mushroom caps and chop.
- Cook in 1 tablespoons butter until liquid is evaporated.
- Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
- Dip cap in melted butter and stuff with Parmesan mixture.
- Arrange in a baking dish.
- Bake in a preheated 350º oven.
- Bake for 20 minutes or until golden.
Nutrition Facts : Calories 116.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 8, Sodium 169.7, Carbohydrate 7.6, Fiber 0.7, Sugar 1, Protein 4.3
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