Lindas Italian Stuffed Mushrooms Recipes

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STUFFED MUSHROOMS



Stuffed Mushrooms image

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

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

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

STUFFED MUSHROOMS (LIDIA BASTIANICH)



Stuffed Mushrooms (Lidia Bastianich) image

Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil.

Provided by Brookelynne26

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

24 cremini mushrooms, with caps about 1-1/2 inches in diameter
2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like
1/2 cup finely chopped scallion
1/2 cup finely chopped bell pepper
1/2 coarse breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh Italian parsley
salt
fresh ground black pepper
4 tablespoons unsalted butter
1/2 cup chicken stock, vegetable stock or 1/2 cup canned reduced-sodium chicken broth
1/4 cup dry white wine (optional)

Steps:

  • Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
  • Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
  • Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
  • Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

ITALIAN-SEASONED STUFFED MUSHROOMS



Italian-Seasoned Stuffed Mushrooms image

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

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

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

ART'S ITALIAN STUFFED MUSHROOMS



Art's Italian Stuffed Mushrooms image

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

1 (4 ounce) package Idahoan® Italian Romano White Cheese Flavored Mashed Potatoes
2 tablespoons chopped sun-dried tomatoes (if dried, rehydrate)
3 tablespoons olive oil
2 tablespoons minced garlic
12 large mushrooms
½ pound mild or hot Italian ground sausage, cooked
½ cup shredded Parmesan cheese

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

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Provided by Elisa Mazzaferro-Rosenberg

Categories     Mushroom     Bake     Sauté     Parmesan     Basil     Fennel     Fontina     Bon Appétit     Colorado

Yield Makes 24

Number Of Ingredients 10

2 tablespoons olive oil
24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved
1/2 cup chopped fresh fennel bulb
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 garlic cloves, chopped
1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg
Additional olive oil

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.

LINDA'S ITALIAN STUFFED MUSHROOMS



Linda's Italian Stuffed Mushrooms image

Make and share this Linda's Italian Stuffed Mushrooms recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

30 large fresh button mushrooms, wiped off, stems removed then chopped fine, and set aside for filling
1 (6 1/2 ounce) can minced clams, juices added
1 (6 ounce) can crab
2 garlic cloves, peeled, and minced
1/2 cup parmesan cheese, grated
1 small onion, finely chopped
3/4 cup Italian seasoned breadcrumbs
1 egg
2 green onions, finely chopped
2 tablespoons dried parsley
1 tablespoon italian seasoning
ground black pepper, to taste
3/4-1 cup unsalted butter, melted, divided
1 (8 ounce) package mild monterey jack and cheddar cheese blend, shredded
1 lemon, juice of, 1/2 squeezed on top before serving

Steps:

  • Preheat oven to 350.
  • Lightly grease a 9x13" baking dish.
  • Arrange mushroom caps hollow side up in the baking dish.
  • In a medium size bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian Seasoning.
  • and black pepper.
  • Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
  • Generously fill the mushroom caps with the clam mixture.
  • Drizzle with remaining butter.
  • Bake for 20 minutes, or until lightly browned.
  • Add Cheddar/Jack Cheese on top, and return to oven for 10 more
  • minutes or until cheese is melted.
  • Squeeze with fresh lemon juice before serving, if you like.

Nutrition Facts : Calories 554.3, Fat 39.7, SaturatedFat 23.9, Cholesterol 165.2, Sodium 736.8, Carbohydrate 19.3, Fiber 2.4, Sugar 4.3, Protein 32.3

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