EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
CHEESE STUFFED MUSHROOMS
I tried this easy appetizer at a party and just had to have the recipe. These are so good and easy to make.
Provided by Chris from Kansas
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Wash and de-stem mushrooms.
- Mix parmesan and herb cheese together.
- Stuff cheese in mushrooms.
- Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
- Bake on 450 degrees for 15 minutes.
Nutrition Facts : Calories 140, Fat 12.1, SaturatedFat 7.6, Cholesterol 32.5, Sodium 484.7, Carbohydrate 2.1, Sugar 0.1, Protein 6
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
CHEESE STUFFED MUSHROOM APPETIZER
A local restaurant in North Carolina made these. I loved them, but they were horribly expensive. So I figured out how to make them on my own. They are truly rich and delicious. Serve about 6 each as an appetizer. The filling is soft and creamy, if you prefer a firmer filling add an egg white to the cheese mixture.
Provided by jenny662
Categories Stuffed Mushrooms
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
- Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
- Preheat the oven broiler for high heat.
- Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
- Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 7.5 g, Cholesterol 94.2 mg, Fat 34.1 g, Fiber 1.7 g, Protein 13 g, SaturatedFat 21.6 g, Sodium 390.8 mg, Sugar 3.6 g
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!
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
CHEESE STUFFED MUSHROOM APPETIZER
A local restaurant in North Carolina made these. I loved them, but they were horribly expensive. So I figured out how to make them on my own. They are truly rich and delicious. Serve about 6 each as an appetizer. The filling is soft and creamy, if you prefer a firmer filling add an egg white to the cheese mixture.
Provided by jenny662
Categories Stuffed Mushrooms
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
- Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
- Preheat the oven broiler for high heat.
- Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
- Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 7.5 g, Cholesterol 94.2 mg, Fat 34.1 g, Fiber 1.7 g, Protein 13 g, SaturatedFat 21.6 g, Sodium 390.8 mg, Sugar 3.6 g
CHEESE STUFFED MUSHROOM APPETIZER
A local restaurant in North Carolina made these. I loved them, but they were horribly expensive. So I figured out how to make them on my own. They are truly rich and delicious. Serve about 6 each as an appetizer. The filling is soft and creamy, if you prefer a firmer filling add an egg white to the cheese mixture.
Provided by jenny662
Categories Stuffed Mushrooms
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
- Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
- Preheat the oven broiler for high heat.
- Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
- Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 7.5 g, Cholesterol 94.2 mg, Fat 34.1 g, Fiber 1.7 g, Protein 13 g, SaturatedFat 21.6 g, Sodium 390.8 mg, Sugar 3.6 g
SAUSAGE MUSHROOM APPETIZERS
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. -Sheryl Siemonsma, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. , Place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.
Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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