STUFFED MUSHROOMS IV
An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.
Provided by Jennifer
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
- In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
- Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
- Bake for 20 to 25 minutes in the preheated oven.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.6 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 163.4 mg, Sugar 0.5 g
STUFFED MEATBALLS
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.
ANDIE'S STUFFED MUSHROOMS
I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor.
Provided by Andrea Ramos
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
- In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
- Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
- Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 11.7 g, Cholesterol 57.8 mg, Fat 22.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 308.8 mg, Sugar 2.5 g
BEEF STUFFED MUSHROOMS
From our local paper, times are estimated with cooking time being oven time and reducing the sauce. Could be a appertizer with salad.
Provided by ImPat
Categories Lunch/Snacks
Time 45m
Yield 4 large mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak porcini mushroom in warm water.
- Preheat oven to 200°C.
- Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
- Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
- Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
- Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
- Remove the mushrooms from the oven, and keep warm.
- Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
- Pour sauce over mushrooms and serve with a salad of choice for a complete meal.
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
EASY STUFFED MUSHROOMS
This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Butter a shallow baking dish.
- Clean mushrooms with a brush (do not use water to clean the mushrooms).
- Gently twist off stems, setting mushroom caps aside.
- Finely chop stems, very small.
- In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
- Fill caps with crumb mixture.
- Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
- Set caps on buttered baking dish.
- Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.
Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
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