GARLIC HERB CHEESE STUFFED MUSHROOMS
These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.
Provided by Amy Neiter
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
- Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
- Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
- Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g
SAVORY HERB-STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
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!
STUFFED GARLIC MUSHROOMS RECIPE
Blend stuffing mix & cheese to fill this easy-to-make Stuffed Garlic Mushrooms Recipe. This garlic mushrooms recipe makes a great appetizer at dinnertime.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 10 servings
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350 degrees and line cookie sheet with foil
- POUR stuffing mix into a large bowl
- ADD hot water and stir just until moist
- STIR in cream cheese, 1/2 cup shredded cheese and garlic until well combined
- REMOVE stems from mushrooms and clean with a damp paper towel
- FILL mushroom caps with 1-2 tablespoons of stuffing mixture
- PLACE mushrooms on prepare cookie sheet
- ADD additional shredded cheese to top of mushrooms
- BAKE for 20 minutes or until golden and the cheese is melted
- SERVE immediately, store leftovers in refrigerator
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 2 g, Protein 6 g
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
GARLIC AND HERB STUFFED MUSHROOMS WITH PROSCIUTTO
Make and share this Garlic and Herb Stuffed Mushrooms With Prosciutto recipe from Food.com.
Provided by The Flying Chef
Categories Cheese
Time 30m
Yield 12 Mushrooms
Number Of Ingredients 6
Steps:
- Heat oil in a pan, season mushrooms to taste.
- Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly.
- Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives.
- Serve immediately.
Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.4, Protein 0.6
GARLIC AND ROSEMARY STUFFED MUSHROOMS
Categories Garlic Herb Mushroom Bake Vegetarian Kid-Friendly Rosemary Winter Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
- Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
- Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
- Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.
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
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