Herb And Cheese Stuffed Mushrooms Recipes

HERB AND CHEESE STUFFED MUSHROOMS

Herb and Cheese Stuffed Mushrooms image

These easy stuffed mushrooms are perfect for entertaining!

Provided by Jessie

Time 35m

Number Of Ingredients 9

Ingredients

14-16 medium sized white mushroom caps
1/2 cup ricotta cheese
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped parsley
3 Tbsp. fresh chopped arugula
3 Tbsp. fresh chopped chives
1/4 cup fresh mozzarella, diced
2 Tbsp. grated parmesan cheese
salt and pepper to taste

Steps:

Mix ricotta, basil, parsley, arugula, chives, mozzarella, parmesan, salt and pepper together in a small bowl.
Spoon 1-2 Tbsp. of the herb and cheese mixture into each mushroom cap. Place filled mushroom caps in a baking dish.
Bake at 350 for 20-25 minutes or until cheese is nice and gooey.

SAVORY HERB-STUFFED MUSHROOMS

Savory Herb-Stuffed Mushrooms image

Provided by Sandra Lee

Categories appetizer

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

Ingredients

24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons

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.

30-MINUTE HERB AND CREAM CHEESE STUﬀED MUSHROOMS

30-Minute Herb and Cream Cheese Stuﬀed Mushrooms image

Super delicious, cheesey stuffed mushrooms are the ideal one-bite appetizer to wow guests at parties whether served hot, straight from the oven or at room temperature. Ready in 30-minutes & gluten-free, vegetarian, low-carb & ketogenic diet.

Provided by Anna Mazlin

Categories Appetizers Snacks

Time 30m

Number Of Ingredients 7

Ingredients

1 pound baby portobello mushrooms ((brown mushrooms))
4 oz cream cheese, softened
2 oz sharp cheddar cheese (shredded)
2 tablespoons sour cream
1 tablespoon herb and garlic seasoning
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped chives

Steps:

Preheat oven to 350 F (180c)
Clean mushrooms and carefully remove stems (discard or save for use in another dish)
Stir together cream cheese, shredded cheese, sour cream and seasonings until combined
Spread olive oil in bottom of small rimmed baking sheet or cast iron skillet (or other shallow oven safe dish)
Scoop approximately a tablespoon of ﬁlling into each mushroom cap (ﬁll just a little over the top and press ﬁrmly)
Place cap side down in pan and bake for 18-20 minutes until tender
Remove and top with fresh chives

Nutrition Facts : Calories 131 kcal, Carbohydrate 4 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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