Cheesy Mushroom Appetizers Recipes

CHEESY MUSHROOM STACKS

Cheesy Mushroom Stacks image

These cheese-smothered mushroom stacks are a perfect lower-calorie side dish with a piece of grilled chicken or pork tenderloin. They can be thrown together quickly and completely cooked under the broiler in a few minutes.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, finely grated
4 large portobello mushrooms, stemmed
2 tablespoons whole-wheat panko breadcrumbs
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
1 medium tomato, cut into 4 slices about 1/2 inch thick
4 ounces fresh salted mozzarella, cut into 4 slices

Steps:

Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

Ingredients

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEESY STUFFED MUSHROOMS

Cheesy Stuffed Mushrooms image

These are delicious mushrooms my boyfriend's father made that I tweaked into my own. You can play with different cheeses and sauces including salad dressings. I have found these to be my favorites. I have taken the stems, put them in a food processor and then combined them with some butter and flour to make a steak sauce that is delicious! Nothing goes to waste!

Provided by Jennifer

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 20m

Yield 20

Number Of Ingredients 3

Ingredients

20 crimini mushrooms, stems removed
3 tablespoons steak sauce (such as A.1.™)
1 (8 ounce) wedge Brie cheese

Steps:

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 1 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 112 mg, Sugar 0.1 g

CHEESY LOADED MUSHROOMS

Cheesy Loaded Mushrooms image

Get the party started with these Cheesy Loaded Mushrooms, featuring a mix of cheeses, bacon, sun-dried tomatoes and Kalamata olives in tender mushroom caps. These loaded mushrooms are a perfect appetizer.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 30m

Yield 6 servings, 2 filled mushroom caps each

Number Of Ingredients 7

Ingredients

3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided
4 slices OSCAR MAYER Fully Cooked Bacon, finely chopped
4 oil-packed sun-dried tomatoes, drained, patted dry and finely chopped
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup loosely packed fresh basil leaves, thinly sliced
2 Tbsp. finely chopped Kalamata olives
12 large fresh mushroom caps

Steps:

Heat oven to 400°F.
Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 8 g