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
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
SPICY ITALIAN STUFFED MUSHROOMS
Add pepperoncini for extra heat in this mushroom filling made with spicy Italian sausage.
Provided by Food Network Kitchen
Time 1h
Yield 24 mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.
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-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
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.
MAGICK MUSHROOMS - STUFFED ITALIAN STYLE
Make and share this Magick Mushrooms - Stuffed Italian Style recipe from Food.com.
Provided by VegeMight
Categories Lunch/Snacks
Time 50m
Yield 20 mushrooms
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms and chop finely.
- Melt butter in frying pan over medium heat.
- Add onion and mushroom stems.
- Cook 5 minutes or until soft.
- Add garlic& breadcrumbs; cook for further 2 to 3 minutes.
- Season with salt and pepper.
- Stir in herbs.
- Spread 1/2 to 1 tsp of tomato paste over inside of each mushroom.
- Fill with stuffing mixture.
- Top with tasty cheese (as much as you can cram on there).
- Bake at 190 degrees c for approx 25 minutes, or until cheese has melted and browned slightly on top.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.2, Sodium 116.7, Carbohydrate 4.1, Fiber 0.6, Sugar 1.4, Protein 2.6
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