CHEESY MUSHROOM STUFFING
Provided by Food Network Kitchen
Time 2h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
- Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
- Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.
30-MINUTE HERB AND CREAM CHEESE STUffED MUSHROOMS
Super delicious, cheesey stuffed mushrooms are the ideal one-bite appetizer to wow guests at parties whether served hot, straight from the oven or at room temperature. Ready in 30-minutes & gluten-free, vegetarian, low-carb & ketogenic diet.
Provided by Anna Mazlin
Categories Appetizers Snacks
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F (180c)
- Clean mushrooms and carefully remove stems (discard or save for use in another dish)
- Stir together cream cheese, shredded cheese, sour cream and seasonings until combined
- Spread olive oil in bottom of small rimmed baking sheet or cast iron skillet (or other shallow oven safe dish)
- Scoop approximately a tablespoon of filling into each mushroom cap (fill just a little over the top and press firmly)
- Place cap side down in pan and bake for 18-20 minutes until tender
- Remove and top with fresh chives
Nutrition Facts : Calories 131 kcal, Carbohydrate 4 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
STUFFED MUSHROOMS III
Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Provided by Lisa B
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 3.7 g, Cholesterol 38.1 mg, Fat 20.7 g, Fiber 0.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 539.7 mg, Sugar 1.1 g
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
- Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
- Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
- Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Provided by Anna Stockwell
Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
- Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
- Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
- Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
30-MINUTE CHEESE & MUSHROOM STUFFING SKILLET
Portobello mushrooms, stuffing moist with mushroom gravy and melted Swiss cheese make this 30-minute skillet a strong contender for new favorite dish!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in large nonstick skillet on medium-high heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Remove from skillet.
- Add water and zucchini to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with mushrooms, gravy and cheese; cover.
- Cook on low heat 5 min. or until sauce is heated through and cheese is melted, stirring occasionally.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
OVEN-BAKED MUSHROOM STUFFING
For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.
Provided by Kittencalrecipezazz
Categories Healthy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Butter a 13x9 baking dish.
- In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
- Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
- Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
- Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
- Combine eggs and broth; add to stuffing mixture and mix well.
- Spread into prepared baking dish, (dish will be full).
- Dot with melted butter.
- Cover and bake for 30 minutes.
- Uncover and bake 10 minutes longer, or until lightly browned.
DELUXE MUSHROOM STUFFING BAKE
A quick and delicious side dish! You can double and bake in a 13 x 9-inch baking dish. Saute some finely chopped celery if desired also, you can really use as much fresh sliced mushrooms as you wish for this, but the more you use the better it will be lol! Try to use a herb-flavor stuffing mix for this.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Grease an 8 x 8-inch baking dish.
- In a large skillet melt butter; add in the onion and saute for 5 minutes (adding in the garlic the last 2 minutes).
- Add in the sliced mushrooms and cook until they loose their moisture (about 6 minutes).
- Add in the stuffing mix; stir to combine and season with salt and pepper.
- Spoon half the mushroom/stuffing mixture into the bottom of the dish, then sprinkle with about 1/4 cup Parmesan, then half of the cheddar cheese.
- Repeat layers, ending up with the grated cheddar on top.
- Dot with 1/4 cup butter pieces over the cheddar cheese.
- Drizzle/pour the half and half cream over the casserole.
- Cover and bake 20 minutes.
- Uncover and bake another 10-15 minutes or until hot and set in the middle of the casserole.
- If desired you can bake uncovered for 30 minutes, just sprinkle with the Parmesan and add on the cheddar cheese the last 5-6 minutes of baking.
Nutrition Facts : Calories 569.1, Fat 49.4, SaturatedFat 30.9, Cholesterol 142.5, Sodium 726.9, Carbohydrate 9.9, Fiber 1.9, Sugar 4, Protein 25.4
30-MINUTE CREAMY MUSHROOM & CHICKEN SKILLET
Meet your new favorite 30-minute dish! Chicken breasts cook up juicy and tender and are smothered in cream of mushroom soup and a cheesy layer of Cheddar.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook chicken in nonstick skillet on medium-high heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
- Add beans, soup, water and thyme to skillet; stir. Cover; simmer on medium heat 6 min. or until heated through, stirring frequently.
- Return chicken to skillet; spoon sauce over chicken. Cook, uncovered, 1 min. or until heated through. Top with cheese.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 530 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 3 g, Protein 33 g
CHEESY MEXICAN MUSHROOM SKILLET
Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
- Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
- Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
- Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g
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