Best Ever Stuffed Mushrooms Recipes

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BEST EVER STUFFED MUSHROOMS



Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted
Calories 79 calories
Fat6g fat (3g saturated fat)
Cholesterol17mg cholesterol
Sodium167mg sodium
Carbohydrate2g carbohydrate (1g sugars
Fiber0 fiber)
Protein3g protein.

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine
Calories329.1 calories
Carbohydrate11.1 g
Cholesterol111.5 mg
Fat25.4 g
Fiber1.6 g
Protein14.5 g
SaturatedFat15.3 g
Sodium381.2 mg
Sugar2.7 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  • Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  • Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese
Calories161.5 calories
Carbohydrate3.5 g
Cholesterol33 mg
Fat14 g
Fiber0.8 g
Protein6.7 g
SaturatedFat6.8 g
Sodium231.7 mg
Sugar1.4 g

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

BEST EVER CRAB STUFFED MUSHROOMS!



Best Ever Crab Stuffed Mushrooms! image

Amazing appetizer... I've made this several times, and everyone always loves it!! Give it a try... you won't be disappointed.

Provided by teabags

Categories     Crab

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

24 large mushrooms
1/2 lb crabmeat
4 ounces cream cheese
1 teaspoon mayonnaise
1/2 cup grated parmesan cheese
shredded cheddar cheese
salt
Tabasco sauce
minced onion
Calories39.3
Fat2.5
SaturatedFat1.4
Cholesterol11.1
Sodium127.4
Carbohydrate1
Fiber0.2
Sugar0.4
Protein3.6

Steps:

  • Mix all ingredients.
  • Fill each washed mushroom cap.
  • Place in glass baking dish.
  • Add enough water to cover bottom of dish.
  • Bake at 350 until hot through.

STUFFED MUSHROOMS "THE BEST I'VE EVER HAD"



Stuffed Mushrooms

I've had several people tell me these are the best stuffed mushrooms they've ever had! (In fact, every few months, a friend of mine tells me: "My mom was talking about your mushrooms again today...she sure loves them." Her mom tried them once at a New Year's Eve party about three years ago LOL) These are similar to Olive Garden's, but not nearly as greasy and more flavorful!! Once I tried subbing canned crab for the clams but was NOT impressed...the crab version was so bland! Even if someone doesn't like clams or seafood, I think they'll like this recipe...it doesn't taste seafood-y at all, but the clams add an element that will be missed. I hope you enjoy 'em! :-)

Provided by Robyns Cookin

Categories     Vegetable

Time 45m

Yield 20 mushrooms, 10 serving(s)

Number Of Ingredients 12

20 button mushrooms, stems removed
1 (6 1/2 ounce) can minced clams, juice reserved
1 garlic clove, minced
1/4 cup parmesan cheese
1/2 small white onion, diced
6 tablespoons Italian seasoned breadcrumbs
1/4 cup green bell pepper, diced
1 tablespoon parsley
1 tablespoon italian seasoning
black pepper
6 tablespoons margarine, melted
1/4 cup part-skim mozzarella cheese, grated
Calories137.4
Fat9.1
SaturatedFat2.3
Cholesterol18.2
Sodium252.8
Carbohydrate5.6
Fiber0.6
Sugar0.9
Protein8.4

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a 9x13-inch glass casserole dish.
  • Arrange mushroom caps, hollow-side up, in the dish.
  • In a medium bowl, mix together the minced clams, garlic, Parmesan, onion, bread crumbs, bell pepper, parsley, Italian seasoning, and pepper.
  • Stir in 3 tablespoons of the butter and add some of the reserved clam juice until mixture is moist and sticks together (but isn't soggy).
  • Generously fill the mushroom caps with the clam mixture and sprinkle with mozzarella cheese.
  • Drizzle with the remaining butter and bake for 30 minutes or until lightly browned.

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