Hash Brown Blue Cheese And Spinach Stuffed Mushrooms Recipes

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CHEESE AND SPINACH-STUFFED MUSHROOMS



Cheese and Spinach-Stuffed Mushrooms image

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 16

Number Of Ingredients 9

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
  • In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
  • Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 185, Carbohydrate 165 g, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg

STUFFED MUSHROOMS WITH BLUE CHEESE



Stuffed Mushrooms With Blue Cheese image

Have a party anytime with this delicious recipe. The blue cheese takes these mushrooms over the top, use it as an appetizer or side dish!

Provided by Jamie Geller Test Kitchens

Categories     Appetizers, Side Dish

Time 20m

Yield 16 mushrooms

Number Of Ingredients 6

16 large mushrooms
4 ounces blue cheese
1 teaspoon minced garlic
10 ounces frozen chopped spinach, thawed
2 tablespoons butter
Salt and pepper to taste

Steps:

  • 1. Preheat oven to 350 degrees F. 2. Remove the mushroom stems and chop finely. 3. Mix well chopped stems, blue cheese, garlic, spinach, and salt and pepper. 4. Melt the butter and coat the entire mushroom, inside and out. 5. Stuff the mushrooms with as much stuffing as can fit. 6. Bake at for 10 to 15 minutes until bubbly and browned. Makes 16.

Nutrition Facts :

BLUE CHEESE AND SPINACH STUFFED MUSHROOMS



Blue Cheese and Spinach Stuffed Mushrooms image

The mushrooms are stuffed with creamy blue cheese, spinach, and garlic for an extra burst of flavor. These tasty little morsels make the perfect finger food.

Provided by twbart72

Time 29m

Yield 16

Number Of Ingredients 6

16 large mushrooms
4 ounces blue cheese
1 clove garlic, minced
1 box (10 ounce size) chopped frozen spinach, thawed
2 tablespoons butter
salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Remove mushroom stems and chop finely. Mix the chopped stems, blue cheese, garlic, spinach, salt and pepper. Melt butter and coat entire mushroom, inside and out. Stuff mushrooms with as much stuffing as can fit. Bake 10 to 15 minutes, until bubbly and browned.

BACON-BLUE CHEESE STUFFED MUSHROOMS



Bacon-Blue Cheese Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Number Of Ingredients 10

12 large stuffing mushrooms, about 2 1/2-inches in diameter (about 1 pound)
1 tablespoon extra-virgin olive oil
4 slices bacon (4 ounces)
1 shallot, halved and thinly sliced (1/2 cup)
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground pepper
2 cups packed baby spinach, chopped (2 ounces)
2 slices toasted white sandwich bread, finely cubed
1/4 teaspoon freshly grated lemon zest
2 ounces mild creamy blue cheese, cut into 12 strips (such as Saga)

Steps:

  • 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
  • 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
  • 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

Nutrition Facts : Calories 178 calorie, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 32 milligrams, Sodium 695 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 11 grams

SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS



Sunny's Spinach and Cheese Stuffed Mushrooms image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 11

1 teaspoon olive oil
5 ounces baby spinach
5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature
2 cloves garlic, grated on a rasp or minced
Pinch of crushed red pepper flakes
Kosher salt and freshly cracked black pepper
1 cup Italian-style breadcrumbs
1/2 cup walnuts
Kosher salt and freshly cracked black pepper
2 to 3 tablespoons olive oil
20 to 24 cremini mushrooms, stems and gills removed

Steps:

  • Preheat the oven to 375 degrees F.
  • For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
  • For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
  • For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

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!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

STUFFED MUSHROOMS WITH SPINACH



Stuffed Mushrooms with Spinach image

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
  • Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
  • Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS



Super Easy Cheese and Spinach Stuffed Mushrooms image

So easy, fast and delicious. What a crowd Pleaser. I only wished I had doubled the recipe! Courtesy of Paula Deen.

Provided by PeytonandKaylansMama

Categories     Vegetable

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

24 fresh mushrooms, Stems removed
1 (10 ounce) package frozen chopped spinach, thawed
2 ounces cream cheese
4 ounces feta cheese
1/2 cup finely chopped green onion
garlic salt
ground pepper
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Wipe mushrooms clean with a damp towel.
  • Thaw Spinach and squeeze out as much moisture as possible.
  • In mixing bowl combine all ingredients except mushrooms and Parmesan.
  • Mix well (do not use electric mixer).
  • Fill mushroom caps with mixture and place on cookie sheet.
  • Sprinkle Parmesan cheese on top.
  • Bake 15-20 minutes.
  • Serve warm.

Nutrition Facts : Calories 47.7, Fat 3.2, SaturatedFat 2, Cholesterol 10.7, Sodium 136.6, Carbohydrate 1.7, Fiber 0.6, Sugar 0.7, Protein 3.5

SPINACH-STUFFED MUSHROOMS



Spinach-Stuffed Mushrooms image

These stuffed tidbits pack a surprising crunch, thanks to chopped pecans in the cheesy spinach filling. The appetizers are fun to serve for a special occasion. Whenever guest sample these mushrooms, they always ask for the recipe.-Debbie Hert, Columbus, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 28 servings.

Number Of Ingredients 10

1/2 pound fresh torn spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter, softened
1 egg
2/3 cup grated Parmesan cheese
1/2 cup water chestnuts, chopped
1/3 cup finely chopped pecans, divided
56 large fresh mushrooms (about 3-1/2 pounds)
Refrigerated butter-flavored spray

Steps:

  • In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. In a large bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach., Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. , Bake, uncovered, at 400° for 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BLUE CHEESE STUFFED MUSHROOMS



Blue Cheese Stuffed Mushrooms image

I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)

Provided by Deadheadie

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb white field mushroom cap, stemed
6 tablespoons reduced-fat cream cheese, softened
3 green onions, chopped (just greens)
2 slices bacon, crisped & crumbled fine
1/8 cup crumbled reduced-fat blue cheese

Steps:

  • Preheat oven to 375.
  • Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
  • In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
  • Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
  • Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).

Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3

BLUE CHEESE STUFFED MUSHROOMS



Blue Cheese Stuffed Mushrooms image

Discover the tantalizing taste of our Blue Cheese Stuffed Mushrooms. Blue Cheese Stuffed Mushrooms are bursting with flavor from cheese and green onions.

Provided by My Food and Family

Categories     Meal Recipes

Time 33m

Yield Makes about 8 servings, 3 mushrooms each.

Number Of Ingredients 5

1 lb. medium fresh mushrooms
1/4 cup sliced green onions
1 Tbsp. butter or margarine
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
3 oz. PHILADELPHIA Cream Cheese, softened

Steps:

  • Preheat broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
  • Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
  • Broil 2 to 3 min. or until golden brown. Serve warm.

Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 5 g

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