GARLIC-STUFFED MUSHROOMS
Make and share this Garlic-Stuffed Mushrooms recipe from Food.com.
Provided by Just Cher
Categories Cheese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Clean the mushrooms.
- Remove the stems and reserve.
- Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
- Drain well, blot with paper towels, and set aside until needed.
- If the tip of the stems seem woody, trim them away.
- Chop stems coarsely.
- Melt 2 T of the butter in a skillet.
- Toss the chopped mushrooms stems and scallions.
- Saute until tender and most of the mushroom juices have evaporated.
- Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
- Stir until the butter is melted and absorbed.
- Stir in the garlic bechamel.
- Add salt and freshly ground pepper to taste.
- Stuff each mushroom cap with the mixture, mounding it neatly over the top.
- Sprinkle each with some cayenne pepper.
- Put stuffed mushrooms in a lightly oiled, shallow baking dish.
- Bake for 10 minutes or until heated through.
- Serve at once.
- GARLIC BECHAMEL:
- 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
- 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
- Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
- Whisk in the scalded milk.
- Bring to a boil.
- Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
- Add salt and pepper and whisk in the garlic puree.
- Remove from the heat.
- Beat the egg in a bowl.
- Beat some of the sauce into the egg.
- Next beat the egg mixture back into the garlic sauce.
- Taste and correct seasonings.
- Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
- Thin with milk before using if necessary.
GARLIC STUFFED MUSHROOMS
I've been making this simple appetizer for years, it just sort of invented itself one summer evening when I had a lot of mushrooms, garlic and guests. They can be done on the grill or baked in the oven. They're great either way.
Provided by Terry Heer
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Clean and remove the stem from the mushrooms.
- Place mushrooms in baking dish, preferably one that can be placed on the grill.
- Add a clove of garlic to each mushroom cap.
- Drizzle melted butter into each mushroom cap.
- Cover the pan with foil.
- Place the pan either in a 350 degree oven or on the grill.
- Cook for 1 hour.
- Serve as an appetizer with french bread.
- Don't forget to dip the bread in the garlic infused butter left in the pan.
Nutrition Facts : Calories 23.7, Fat 0.2, Sodium 4.1, Carbohydrate 4.3, Fiber 0.7, Sugar 1.2, Protein 2.2
GARY'S STUFFED MUSHROOMS
Chicken flavored dry stuffing mix is the secret ingredient in these stuffed mushrooms created by my cousin Gary.
Provided by TINACOX
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 42m
Yield 12
Number Of Ingredients 9
Steps:
- Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
- Prepare chicken flavored dry stuffing mix according to package directions.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
- In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
- Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 14.4 g, Cholesterol 105.7 mg, Fat 37.9 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 23.7 g, Sodium 693.5 mg, Sugar 2.2 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 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
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 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
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