STUFFING-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
NUTTY STUFFED MUSHROOMS
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BAKED MUSHROOMS WITH BRAZIL NUT STUFFING
These are a deviation of the standard garlic/cheese filled mushrooms and are mouthwateringly good. Can be served as a first course or as a side dish.
Provided by Bokenpop aka Mad
Categories Fruit
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C.
- Wash mushrooms and remove stems.
- Chop stems and fry with onion in butter for 5 minutes.
- Add breadcrumbs and nuts and cook for 2 minutes.
- Season to taste.
- Stuff each mushroom with the breadcrumb mixture and place in baking dish.
- Stir together cream, ketchup and lemon juice and pour this around the mushrooms.
- Bake for 25 minutes.
Nutrition Facts : Calories 313.7, Fat 29.7, SaturatedFat 12.3, Cholesterol 42.4, Sodium 141.8, Carbohydrate 10.5, Fiber 2.4, Sugar 2.6, Protein 5.2
STUFFED MUSHROOMS WITH PINE NUTS AND GOLDEN RAISINS
Mushrooms are stuffed with fontina cheese, pine nuts and golden raisins and then baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BRAZIL NUT STUFFED MUSHROOMS
Substitute crab or oysters for the Brazil nuts, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Wash mushrooms and remove stems; chop stems fine.
- Melt butter and cook onion and mushroom stems five minutes.
- Stir in bread crumbs and Brazil nuts and cook for an additional two minutes.
- Stir in seasonings, ketchup and lemon juice.
- Stuff mushroom caps with this mixture.
- Arrange on an oven-proof dish, garnish with narrow strips of bacon, and pour cream around them.
- Bake for 25 minutes and serve hot.
Nutrition Facts : Calories 386.6, Fat 35.1, SaturatedFat 14.1, Cholesterol 50.1, Sodium 628.6, Carbohydrate 13.7, Fiber 3.3, Sugar 4.2, Protein 9.5
WALNUT MUSHROOM STUFFING
I always make a double batch of this stuffing because it seems to disappear faster than the turkey. The recipe has been in my husband's family for more than 40 years.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender. Stir in the sage, salt, thyme if desired, marjoram and pepper. Transfer to a large bowl. Add the bread cubes, walnuts and enough broth to reach desired moistness; toss to coat. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. If stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for stuffing.
Nutrition Facts : Calories 303 calories, Fat 21g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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
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