BACON AND CHEDDAR STUFFED MUSHROOMS
Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
Provided by GRNSTR1PE
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove mushroom stems. Set aside caps. Chop the stems.
- In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
- In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
- Bake in the preheated oven 15 minutes, or until the cheese has melted.
- Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g
HOT CHEDDAR-MUSHROOM SPREAD
One of my high school friends brought this fuss-free appetizer to a get-together and the rest of us couldn't get enough of it. I've since made it for family parties and potlucks, where it is always a hit.-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.
Nutrition Facts : Calories 175 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 379mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHEDDAR PECAN STUFFED MUSHROOMS
In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.
Provided by Teressa DeJong Drenth
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and finely chop stems from mushrooms.
- Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
- Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g
CHEDDAR-MUSHROOM FILLING
Use this to make our Stuffed Beef Burgers.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Melt butter with oil in a medium skillet over medium-high heat. Add mushrooms, salt, and pepper. Raise heat to high. Cook, stirring, until mushrooms are browned and softened, about 5 minutes. Stir in thyme; cook 30 seconds.
- Transfer to a bowl; let cool completely. Stir in cheese.
CHEDDAR-STUFFED MUSHROOMS
Categories Mushroom Appetizer Bake Sauté Cocktail Party New Year's Eve Cheddar Walnut Gourmet
Yield Makes about 25
Number Of Ingredients 8
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.
MUSHROOMS STUFFED WITH SMOKED CHEDDAR
Make and share this Mushrooms Stuffed With Smoked Cheddar recipe from Food.com.
Provided by Chemaine
Categories Lunch/Snacks
Time 35m
Yield 40 Mushrooms, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 400.
- Heat a small nonstick skillet over medium high heat. Coat pan with cooking spray. Add minced shallots and minced garlic; saute 2 minutes or until tender. Place shallot mixture in a medium bowl.
- Remove stems from mushrooms; chop stems. Add Chopped mushroom stems, breadcrumbs, chopped parsley, salt, freshly ground black pepper, and smoked cheddar cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 tsp water; stir well to combine.
- Spoon about 1 tsp filling into each mushroom cap. Arrange mushrooms, filling side up, on a baking sheet. Bake at 400 for 20 minutes or until filling begins to brown and cheese melts. Serve warm.
Nutrition Facts : Calories 57.2, Fat 2.7, SaturatedFat 1.3, Cholesterol 6, Sodium 175.9, Carbohydrate 5.3, Fiber 0.9, Sugar 1.4, Protein 4.2
CHEDDAR CHEESE AND MUSHROOM PIE
This is a good side dish but can also be used as an entree with salad and garlic bread. The original recipe called for swiss cheese, but my family likes cheddar better, so it is now Cheddar Cheese and Mushroom pie. Using a food processor for the mushrooms and onions really cuts prep time.
Provided by Linda Buermele
Categories Weeknight
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium, heat.
- Add onion; cook 2 minutes.
- Add mushrooms, salt, pepper, Worcestershire and lemon juice.
- Cook 5 minutes, stirring occasionally.
- Drain mushroom mixture.
- Heat oven to 375°F.
- Combine mushroom and cheese; mix well.
- Turn into pastry shell.
- Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
- Trim ends even with edges of shell.
- Moisten and fold overhang over strip ends.
- Flute edges.
- Beat egg yolk and water and brush over pastry.
- Bake 35 to 40 minutes or until pastry is golden.
- Serve hot or cold.
- Better to let cool for 5 to 10 minutes before cutting.
LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS
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
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!
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4.2/5 (31)Total Time 1 hr 30 minsServings 1
- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is crumbly., Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened., Pat the dough into a disk, wrap, and refrigerate for 30 minutes., To make the filling: Heat the butter over medium heat in a large pan until foaming., Add the onions and cook for 5 minutes., Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes., Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper.
- Stir to combine; remove from the heat., Preheat the oven to 375°F., Combine the eggs, milk, and remaining 3/4 teaspoon of salt., To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick.
- Line a 9" pie pan with the dough, crimping the edges., Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture., Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set., Remove the quiche from the oven, and serve warm.
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