Baked Cheddar Mushrooms Recipes

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BAKED SPAGHETTI I



Baked Spaghetti I image

Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.

Provided by LaDonna Reed

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup water
¼ cup grated Parmesan cheese

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Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 39.8 g, Cholesterol 74.4 mg, Fat 24.8 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 11.8 g, Sodium 700.5 mg, Sugar 4.8 g

CREAMY MUSHROOM MACARONI



Creamy Mushroom Macaroni image

Cheesy macaroni casserole in an instant!

Provided by BABY1

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 40m

Yield 5

Number Of Ingredients 5

1 (16 ounce) package elbow macaroni
1 tablespoon butter
⅓ cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed

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Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  • In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 81.5 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 16.8 g, Sodium 1295.8 mg, Sugar 2.9 g

CHEDDAR-MUSHROOM STUFFED POTATOES



Cheddar-Mushroom Stuffed Potatoes image

To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable. -Jenean Schuetz, Longmont, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 8

6 large russet potatoes
2/3 cup heavy whipping cream
1 cup shredded cheddar cheese, divided
1/4 cup chopped fresh mushrooms
1/2 to 1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 bacon strips, cooked and crumbled, divided

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Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.

Nutrition Facts : Calories 475 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.

CHEDDAR MUSHROOM POTATOES



Cheddar Mushroom Potatoes image

"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 5

4 medium potatoes, cut into 1/4-inch slices
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper

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Steps:

  • Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 478mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS



Longhorn White Cheddar Stuffed Mushrooms image

Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.

Provided by Katie Clark

Categories     Copycat

Time 1h

Number Of Ingredients 19

16 ounces of white button mushrooms
Olive or Avocado Oil
1.5 teaspoon Garlic Powder
1 teaspoon Salt
8 ounces soft cream cheese
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/4 cup shredded parmesan cheese
Shredded white cheddar cheese
3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes
1/4 cup shredded white cheddar
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
1/2 cup sour cream
1 teaspoon Pepper
1/2 teaspoon dry mustard

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Steps:

  • Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!

BAKED MUSHROOMS WITH GARLIC AND CHEESE



Baked Mushrooms With Garlic and Cheese image

Make and share this Baked Mushrooms With Garlic and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb mushroom, sliced
4 large cloves garlic, sliced
7 tablespoons butter, plus more for the dish
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
French bread, for serving

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Steps:

  • Preheat oven to 400°; butter a shallow 1 1/2 quart casserole.
  • Arrange the mushrooms in the casserole in an even layer and top with the sliced garlic.
  • Dot with the butter and sprinkle with salt and pepper.
  • Bake, uncovered, for 20 minutes, or until bubbly.
  • Sprinkle with cheese.
  • Serve the mushrooms with slices of French bread.

Nutrition Facts : Calories 87.2, Fat 8, SaturatedFat 5, Cholesterol 21.5, Sodium 258.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.7, Protein 2.9

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Categories     Mushroom     Appetizer     Bake     Sauté     Cocktail Party     New Year's Eve     Cheddar     Walnut     Gourmet

Yield Makes about 25

Number Of Ingredients 8

1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste

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Steps:

  • Preheat oven to 350° F.
  • Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
  • Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
  • Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

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