Creamy Stuffed Portabella Mushrooms Recipes

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
• Preheat the broiler.
• Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
• In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.

LOBSTER STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven for 300 degrees F.
• Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.
• Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.
• Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.
• Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

STUFFED CREAM CHEESE MUSHROOMS

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.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oil in a saute pan, add onions and cook until translucent.
• While the onions are cooking, chop mushroom stems and slice caps.
• Add chopped mushroom stems and caps and saute until tender, or about 10 minutes. Use the wine to deglaze the pan and simmer for 3 minutes to burn off the alcohol.
• In a small bowl, combine the bread crumbs, cream, seasonings, and parsley. Add to pan with cream.
• Simmer until thick. Cool.
• Preheat the oven to 400°F.
• Once cool, spoon onto Portobello mushroom caps and add cheeses on each cap. Bake in oven until mushrooms are tender and cheese is lightly browned, about 20 minutes.
• Slice each cap into four pieces and serve.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
• Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
• Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
• Serve sprinkled with remaining bread crumbs.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat broiler.
• In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.