ITALIAN STUFFED MUSHROOMS
Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients. , Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ITALIAN STUFFED MUSHROOMS
Simple to make...you can use the can bread crumbs like Pastene. You may find yourself eating these as a side but they are delicious for appetizers at a party.
Provided by Lorrie in Montreal
Categories Vegetable
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
- Set aside.
- Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
- Stuff caps with bread crumb mixture, setting in a greased baking dish.
- Drizzle remaining pan oil over the stuffed caps.
- Season with salt.
- Bake at 400 degrees until bubbly.
Nutrition Facts : Calories 202.6, Fat 7.8, SaturatedFat 4.3, Cholesterol 23.8, Sodium 702.3, Carbohydrate 20.8, Fiber 2.3, Sugar 3.1, Protein 13.7
ITALIAN STUFFED MUSHROOMS
Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here.
Provided by CulinaryQueen
Categories Vegetable
Time 40m
Yield 36 mushrooms
Number Of Ingredients 11
Steps:
- Preheat oven to 350F/180°C.
- Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
- Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
- Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
- With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
- Bake 15-20 minutes until golden and hot.
- Serve warm or at room temperature.
Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 126.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 1.9
ITALIAN STUFFED MUSHROOMS
Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 37m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
- Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
- Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Nutrition Facts : ServingSize 1 Serving
GRANDMA NANCY'S STUFFED MUSHROOMS
Steps:
- Preheat oven to 375 degrees F.
- Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
- In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil.
- Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil.
- Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.
ITALIAN-SEASONED STUFFED MUSHROOMS
Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!
Provided by janet
Categories Stuffed Mushrooms
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
- Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
- Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
- Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
PEPPERONI-STUFFED MUSHROOMS
No one can resist stuffed mushrooms with the fantastic flavor of pizza! The Italian-style appetizers disappear as fast as I can put them on a plate.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms and finely chop stems; set caps aside. , In a large skillet, saute the onion, pepperoni and mushroom stems in butter until tender. Add garlic; cook 1 minute longer. Stir in the bread crumbs, Parmesan cheese, Italian seasoning and salt; remove from the heat and cool slightly. Spoon into mushroom caps., Place on an ungreased baking sheet. Bake at 325° for 15 minutes. Sprinkle with mozzarella cheese; bake 5-10 minutes longer or until mushrooms are tender.
Nutrition Facts :
ITALIAN STUFFED MUSHROOMS
Steps:
- Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.
STUFFING-STUFFED MUSHROOMS
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Provided by Alexa Weibel
Categories dinner, lunch, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 24 mushrooms (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
- Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
- Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
- While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
- In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
- Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
- Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
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
ART'S ITALIAN STUFFED MUSHROOMS
Art's Italian Potato Stuffed Mushrooms is chock full of our favorite Italian foods including Idahoan's Romano White Cheese Flavored Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees F.
- Prepare potatoes according to package directions.
- Add sun-dried tomatoes.
- Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
- Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
- Sprinkle shredded Parmesan over the top of the mushrooms.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 4 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 271.6 mg, Sugar 0.7 g
ULTIMATE STUFFED MUSHROOMS
Generate some excitement the next time you host with our Ultimate Stuffed Mushrooms recipe. What makes Ultimate Stuffed Mushrooms so superlative? We'll let the crushed buttery crackers, Parmesan cheese, onions, red pepper and Italian seasoning in our Ultimate Stuffed Mushrooms answer that question.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
- Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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