STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
- Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
- Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
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
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
STUFFED MUSHROOMS
Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner
Provided by Member recipe by pigwidgeon
Categories Dinner, Lunch, Starter, Supper
Time 45m
Yield Serves 2 (makes 4-6)
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
- Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
- Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
- Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.
Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium
LAZY STUFFED MUSHROOMS
This was something I put together while trying to come up with a different way to use mushrooms. I know there are scads of stuffed mushroom recipes on the Web, but I wanted to fly without a recipe and see how it went. The result, in my opinion, was fabulous, and surprisingly simple too. We served our mushrooms with a Caesar salad and some crusty sourdough bread, but the options are endless. Have fun with them!
Provided by queenofeats
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Remove the stems from the mushrooms. Place them into a food processor and process until finely minced.
- In a small bowl, mix the minced mushroom stems with the breadcrumbs, Parmesan, rosemary, garlic and onion flakes. Set aside for 5-10 minutes to allow the flavors to blend. 20 minutes is better if you have extra time, but it isn't necessary for the recipe to work.
- Brush a baking sheet with olive oil, then place the mushroom caps onto the baking sheet, stem-side up.
- Add cream cheese to each cap, adjusting the amount as needed depending on how large the caps are.
- Sprinkle the mushroom stem mixture over the top of each mushroom, using a spoon to press it lightly into the cream cheese. This will help it stick.
- Drizzle a little extra olive oil over the tops of the mushrooms. This will aid in browning.
- Bake for 10 minutes or until the tops are golden brown and the cheese is heated through.
Nutrition Facts : Calories 292.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 32.5, Sodium 513.9, Carbohydrate 30, Fiber 3.8, Sugar 6.2, Protein 18.6
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.
SENSATIONAL STUFFED MUSHROOMS
"Sometimes I use fewer mushrooms than this recipe calls for and really pile up the stuffing." -Sandy Harz, Grand Haven, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from the heat. Stir in the cream cheese, cherries and onions. Stuff into mushroom caps., Place on greased baking sheets. Bake at 425° for 8-10 minutes or until mushrooms are tender.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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LAZY ONE PAN STUFFED MUSHROOMS RECIPE – EVERYDAY DISHES
From everydaydishes.com
Servings 6Total Time 45 minsCategory Side DishesCalories 340 per serving
- Preheat oven to 350 degrees. Coat a 2-qt casserole dish with a small amount of melted butter and set the remainder aside. Pour about half of the breadcrumbs into the bottom of the dish spreading into an even layer.
- Evenly layer about 1/3 of the mushrooms on top of the breadcrumbs. Drizzle with about 2 Tbsp of melted butter then very lightly season with garlic powder, salt and pepper. Just a light dusting will do—there is a bit of salt in the breadcrumbs and Parmesan cheese.
- Sprinkle remaining breadcrumbs over mushrooms then layer 1/3 of the spinach followed by a 1/3 of the Parmesan cheese. Distribute 1/3 of the cream cheese by dotting small amounts evenly across the top.
- Repeat the process twice more by adding the next layer of mushrooms and pressing firmly to compress. Drizzle with butter then season lightly with salt, pepper and garlic powder. Evenly distribute spinach, Parmesan cheese and cream cheese until all ingredients are used. Press the ingredients down firmly into the dish to compact them. Don’t worry if it comes up slightly higher than the top of the dish, it will cook down in the oven.
LAZY STUFFED MUSHROOMS RECIPE WITH EINKORN FLOUR
From everydaydishes.com
Servings 6Total Time 45 minsCategory Side DishesCalories 339 per serving
- Preheat oven to 350 degrees. Coat a 2-qt casserole dish with a small amount of melted butter and set the remainder aside. Combine the breadcrumbs and Italian seasoning in a medium bowl. Pour about half of the breadcrumbs into the bottom of the dish, spreading into an even layer.
- Evenly layer about ⅓ of the mushrooms on top of the breadcrumbs. Drizzle with about 2 Tbsp of melted butter then very lightly season with garlic powder, salt and pepper. Just a light dusting will do—there is a bit of salt in the Parmesan cheese.
- Sprinkle remaining breadcrumbs over mushrooms then layer ⅓ of the spinach followed by a third of the Parmesan cheese. Distribute ⅓ of the cream cheese by dotting small amounts evenly across the top.
- Repeat the process twice more by adding the next layer of mushrooms and pressing firmly to compress. Drizzle with butter then season lightly with salt, pepper and garlic powder. Evenly distribute spinach, Parmesan cheese and cream cheese until all ingredients are used. Press the ingredients down firmly into the dish to compact them. Don’t worry if it comes up slightly higher than the top of the dish; it will cook down in the oven.
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