Garlic Parmesan Stuffed Mushrooms Recipes

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GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

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

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

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, PARMESAN STUFFED MUSHROOMS



Garlic, Parmesan Stuffed Mushrooms image

I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.

Provided by Dancer

Categories     Cheese

Time 50m

Yield 4 to 6 servings.

Number Of Ingredients 7

16 -20 large white mushrooms
3 -4 garlic cloves, pressed or 3 -4 finely minced garlic
1/4 cup dried breadcrumbs (or 1/2 cup fresh)
1/4 cup parmesan cheese, grated
2 -4 tablespoons olive oil
1 egg
pepper

Steps:

  • Preheat oven to 400°F
  • Remove stems from mushrooms.
  • If you've got a melon baller, scoop out some of the mushroom's insides.
  • Chop all mushroom bits finely.
  • In medium bowl, combine all ingredients and blend well.
  • Add more oil if mixture looks dry.
  • Should look shiny.
  • Lightly oil an oven proof-serving dish
  • Use a spoon to stuff mushroom caps and place in oiled baking dish
  • Bake for 30 minutes or until tops are browned and mushrooms are soft
  • Serve warm or at room temperature.

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS



Longhorn White Cheddar Stuffed Mushrooms image

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

16 ounces of white button mushrooms
Olive or Avocado Oil
1.5 teaspoon Garlic Powder
1 teaspoon Salt
8 ounces soft cream cheese
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/4 cup shredded parmesan cheese
Shredded white cheddar cheese
3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes
1/4 cup shredded white cheddar
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
1/2 cup sour cream
1 teaspoon Pepper
1/2 teaspoon dry mustard

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!

PARMESAN STUFFED MUSHROOMS



Parmesan Stuffed Mushrooms image

Easy and delicious! This makes enough stuffing for about 24-30 mushrooms. If you only want to make 12, make only half the stuffing.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 12 mushrooms

Number Of Ingredients 9

12 large stuffing mushrooms
1/4 cup olive oil
1 tablespoon butter
1 cup fresh breadcrumb
3/4 cup freshly grated parmesan cheese
1 tablespoon Italian parsley, finely chopped
1/2 teaspoon oregano
1 -2 garlic clove, finely chopped
melted butter

Steps:

  • Remove stems from mushroom caps and chop.
  • Cook in 1 tablespoons butter until liquid is evaporated.
  • Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
  • Dip cap in melted butter and stuff with Parmesan mixture.
  • Arrange in a baking dish.
  • Bake in a preheated 350º oven.
  • Bake for 20 minutes or until golden.

Nutrition Facts : Calories 116.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 8, Sodium 169.7, Carbohydrate 7.6, Fiber 0.7, Sugar 1, Protein 4.3

GARLIC PARMESAN-STUFFED MUSHROOMS



Garlic Parmesan-Stuffed Mushrooms image

Number Of Ingredients 12

15 pieces Mushrooms
1 tablespoon Canola Oil
2 tablespoons Garlic (chopped)
1/2 tablespoon Salt (Kosher)
1/2 tablespoon Pepper (Freshly ground)
8 ounces Cream Cheese (softened)
1/4 cup Breadcrumbs (Italian)
1/2 cup Parmesan Cheese (shredded - divided)
2 tablespoons Parsley (chopped)
1 dash Salt (Kosher)
1 dash Pepper (Freshly ground)
1 tablespoon Parsley (chopped) - garnish

Steps:

  • Preheat oven to 350
  • Cut the stems off of each of the mushrooms and finely chop them (stems), 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 6-8 minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half o the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • space out the muchroom caps evenly on a baking sheet, upside down. Spool 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.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE



Garlic Parmesan-stuffed Mushrooms Recipe image

Provided by charlotteh371

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preparation 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!

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

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

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

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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