BAKED STUFFED MUSHROOMS CAPS
This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
- Place mushroom caps on a buttered baking sheet and set aside.
- In a medium skillet sauté the chopped stems, onions, and garlic in oil.
- Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
- Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
- Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
- Sprinkle with cheese.
- Bake 20 minutes at 350°F.
Nutrition Facts : Calories 101.7, Fat 8.5, SaturatedFat 3.9, Cholesterol 16.2, Sodium 117.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 3.3
BAKED MUSHROOMS CAPS
Large portobello mushroom caps topped with bacon bits, crunchy onions, juicy tomatoes and melting mozzerella cheese! Or if you prefer a touch of Asia, try replacing the bacon bits with minced chicken/pork mixed with a dash of salt, pepper, and soy sauce. Equally yummy!
Provided by Cook Food Mood
Categories Onions
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash mushrooms before removing stems.
- Add a dash of pepper to bacon bits.
- Chop garlic, onions, tomatoes into equally small bits and mix with bacon.
- Grease foil on oven tray and place each mixture-filled mushroom on it.
- Sprinkle shredded mozzerella cheese (or shredded cheddar) over each mushroom.
- Bake in oven for 130C to 150C oven for about 15 min or until cheese has melted.
- Serve them hot!
Nutrition Facts : Calories 315.3, Fat 17.3, SaturatedFat 7.2, Cholesterol 49.6, Sodium 770.5, Carbohydrate 21.6, Fiber 4.7, Sugar 8.9, Protein 21.4
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
STUFFED WHITE MUSHROOM CAPS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
- Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
- Preheat the oven to 350 degrees F.
- When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
STUFFED MUSHROOM CAPS
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Nutrition Facts :
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
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
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