30 Minute Cheese Mushroom Stuffing Skillet Recipes

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CHEESY MUSHROOM STUFFING



Cheesy Mushroom Stuffing image

Provided by Food Network Kitchen

Time 2h35m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for the dish
12 ounces wild mushrooms, sliced
2 scallions, sliced (white and green parts separated)
1 large shallot, finely chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup brandy (optional)
6 large eggs
2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
1 clove garlic, grated
12 cups 3/4-inch cubes stale crusty white bread (about 14 ounces)
1 1/4 cups grated fontina cheese (about 4 ounces)
1 1/4 cups grated sharp white cheddar cheese (about 4 ounces)
1/2 cup chopped fresh parsley

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



30-Minute Herb and Cream Cheese Stuffed Mushrooms image

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

1 pound baby portobello mushrooms ((brown mushrooms))
4 oz cream cheese, softened
2 oz sharp cheddar cheese (shredded)
2 tablespoons sour cream
1 tablespoon herb and garlic seasoning
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped chives

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



Easy Cheese Stuffed Mushrooms image

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

20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional

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



Stuffed Mushrooms III image

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

8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
4 tablespoons pesto

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



Stuffed Cream Cheese Mushrooms image

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

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

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



Skillet Stuffing With Italian Sausage and Wild Mushrooms image

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

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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



30-Minute Cheese & Mushroom Stuffing Skillet image

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

1 Tbsp. butter
3/4 lb. sliced portobello mushrooms
1-2/3 cups water
1 zucchini, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup HEINZ HomeStyle Rich Mushroom Gravy
3/4 cup KRAFT Shredded Swiss Cheese

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



Oven-Baked Mushroom Stuffing image

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

6 -8 slices bacon, diced
4 celery ribs, chopped
2 medium onions, chopped
6 garlic cloves, chopped
1 lb fresh mushrooms, chopped
1/2-1 teaspoon rubbed sage (can use 1 teaspoon dried thyme)
seasoned salt and pepper (to taste)
1 (16 ounce) package cornbread stuffing mix (approx. 9-10 cups, more or less) or 1 (16 ounce) package fresh bread, cubed very small, mixed with coarse bread crumbs (approx. 9-10 cups, more or less)
1/2 cup chopped celery leaves (from the top of celery stalks)
2 tablespoons minced fresh parsley
4 eggs, beaten
2 1/2 cups chicken broth
2 -3 tablespoons butter, melted

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



Deluxe Mushroom Stuffing Bake image

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

1/4 cup butter
3 (8 ounce) packages sliced mushrooms
1 small onion, finely chopped
1 tablespoon fresh minced garlic (optional)
1 1/2 cups herb seasoned stuffing mix
seasoning salt (or use white salt)
black pepper
2 cups shredded cheddar cheese, divided
1/4 cup cold butter, cut into small pieces
1/2 cup half-and-half cream
1/2 cup grated parmesan cheese, divided (or to taste)

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



30-Minute Creamy Mushroom & Chicken Skillet image

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

4 small boneless skinless chicken breasts (1 lb.)
2 cups frozen green beans
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup water
1/4 tsp. dried thyme leaves
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

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



Cheesy Mexican Mushroom Skillet image

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

1 1/2 teaspoons olive or vegetable oil
4 oz uncooked vermicelli, broken into 1-inch pieces
1 medium onion, sliced (about 1 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium jalapeño chiles, seeded, finely chopped
1/2 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese (4 oz)

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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From 30minutesmeals.com


30 MINUTE MEALS: SKILLET GOAT CHEESE STUFFED SHELLS
For this Skillet Goat Cheese Stuffed Shells recipe, I used Barilla Creamy Genovese Pesto in place of marinara and stuffed pasta shells with herbed goat cheese. The result was an incredibly flavorful dish with an aromatic flavor profile. Barilla Creamy Genovese Pesto retails for $3.29 and is available at Target, Publix, Stop & Shop, Meijer ...
From rockinmama.net


SIMPLE RECIPES SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD …
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.
From recipes.lacestreetshoes.com


30-MINUTE ITALIAN CHICKEN SKILLET {ONE PAN} - THE GIRL ON BLOOR
2022-02-16 Ingredients and substitutions. Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe. Garlic – fresh or jarred minced garlic can be used for this recipe. Button mushrooms – use cremini mushrooms, portobello mushrooms if you don’t have button mushrooms available. Chicken breasts – boneless, skinless chicken thighs can …
From thegirlonbloor.com


CHICKEN & STUFFING SKILLET - SWANSON
2018-11-01 Step 2. Heat the remaining 2 tablespoons butter and the broth in the skillet to a boil. Add the stuffing and mix lightly. Step 3. Reduce the heat to medium-low. Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese.
From campbells.com


18 30-MINUTE SKILLET MEALS THAT ARE TOTALLY NOM-WORTHY - CO
2016-11-08 With all this in mind, easy breezy 30-minute meals are total life-savers, and we’ve got 18 of them that will simply blow your busy mind. 1. Skillet Mushroom Chicken and Quinoa: This hearty dish is the perfect thing to curl up with as the days get shorter and the air turns crisp. Tender chicken and robust mushrooms are blended with quinoa to ...
From brit.co


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