Lite Stuffed Mushrooms Recipes

STUFFED MUSHROOMS

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.

STUFFED MUSHROOMS

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.

THE BEST STUFFED MUSHROOMS

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.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

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!

'LITE' STUFFED MUSHROOMS

Steps:

• Place the mushrooms in a baking dish.
• Mix cottage cheese, jalapeno and garlic.
• Spoon into the mushroom caps.
• Sprinkle with cayenne or chile.
• Have oven rack in second position down in the oven turn on broiler and broil the mushrooms until the cottage cheese is bubbly and slightly brown.
• Serve warm.

LITE STUFFED MUSHROOMS

Steps:

• Clean your mushrooms and remove the stems (use them in something else).
• Mix the chives and cottage cheese.
• Put a tbs of cottage cheese in each cap.
• Top with a drop (or two) of hotsauce.
• Broil until the cheese is bubbling and browned.

LOW-FAT STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well., Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F. Remove the stems from the mushrooms (set the caps aside), and finely chop them. Put the stems in a large bowl, and add the scallions, bell pepper, bread crumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley, and half the salt. Stir in 2 tablespoons of the olive oil, to moisten all of the crumbs and make a fairly tight stuffing. Combine the white wine and 1/2 cup hot water in a small bowl, and season with the remaining salt.
• Spread the butter all around the bottom of a 9-by-13-inch Pyrex baking dish. Fill the mushroom caps with the stuffing, and fit them in the baking dish. Sprinkle the remaining cheese over the mushrooms, and drizzle on the remaining olive oil. Pour the wine and water around the mushrooms in the baking dish.
• Bake until the mushrooms are crisp on top but tender and the juices are bubbling underneath, about 30 to 40 minutes, depending on the size. If there is too much juice left in the baking dish, pour it into a small pan and reduce to thicken. Otherwise, stir the remaining parsley into the pan and serve sauce with the mushrooms.

SIMPLE STUFFED MUSHROOMS

Steps:

• Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
• Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.