Green Chile Stuffed Mushrooms Recipes

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CHEESE AND CHILE-STUFFED MUSHROOMS



Cheese and Chile-Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

3 cloves garlic, minced
1/2 cup wheat germ
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 1/4 cups shredded part-skim mozzarella cheese (about 6 ounces)
1/3 cup reduced-fat sour cream or nonfat Greek yogurt
1 red jalapeno pepper, seeded and diced (optional)
Olive oil cooking spray
4 medium portobello mushrooms
1 tablespoon unsalted butter
4 scallions, sliced
1 poblano or Anaheim chile pepper, seeded and coarsely chopped

Steps:

  • Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
  • Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
  • Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

GREEN CHILE STUFFED MUSHROOMS



Green Chile Stuffed Mushrooms image

I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun! The filling in these did turn out soft with neufchatel so I'm giving the choice of cottage cheese. If you would like it spicier consider adding tabasco, red pepper flakes, jalapeno, or cumin.

Provided by Engrossed

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

12 large mushrooms, cleaned, hollowed out, stems reserved
1/4 cup mushroom stems, minced
2 ounces cream cheese or 2 ounces cottage cheese
2 tablespoons sour cream
1/2 cup monterey jack and cheddar cheese blend, shredded
1 tablespoon parmesan cheese, shredded (optional)
1/4 cup diced mild green chili, drained
1/4 cup green onion, thinly sliced
1/4 teaspoon salt
chili powder, to serve (optional)
chopped cilantro, to serve (optional)

Steps:

  • Preheat oven to 350°F
  • Lightly grease a cookie sheet or 13x9 baking dish.
  • Stir together filling ingredients: Minced mushroom stems through salt.
  • Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
  • Bake for 20-25 minutes.
  • Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.

Nutrition Facts : Calories 40.1, Fat 3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 111.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 2.5

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