Mushroomstuffedmushroomswithwildriceandgoatcheese Recipes

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THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

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

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

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 MUSHROOM CASSEROLE



Stuffed Mushroom Casserole image

Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 pounds medium white button mushrooms, quartered
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
4 ounces cream cheese, cut into pieces
1/2 cup shredded mozzarella
1 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
  • Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
  • While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
  • When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE



Mushroom-Stuffed Mushrooms With Wild Rice and Goat Cheese image

This recipe comes from the January/February 2008 Vegetarian Times magazine.The mushrooms can be assembled up to 2 days ahead and individually wrapped in plastic wrap and stored in the refrigerator.

Provided by Chef Catherine Hofs

Categories     < 60 Mins

Time 45m

Yield 4 stuffed mushrooms, 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 cup onion, finely chopped
1 1/2 cups white mushrooms, chopped
1 teaspoon garlic, minced
1/4 teaspoon salt
1 cup cooked wild rice
1/2 cup herbed goat cheese, crumbled
4 large portabella mushrooms, stems and gills removed
12 cherry tomatoes, halved
2 tablespoons lemon juice
4 teaspoons fine breadcrumbs, divided
chopped fresh parsley (to garnish)

Steps:

  • Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
  • Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
  • Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
  • Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.

Nutrition Facts : Calories 166.4, Fat 7.4, SaturatedFat 1.1, Sodium 173.2, Carbohydrate 22.4, Fiber 3.6, Sugar 5.6, Protein 5.7

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