No Meat But All Heat Stuffed Mushrooms Recipes
10 EASY STUFFED MUSHROOMS YOU NEED TO TRY
These stuffed mushroom recipes are perfect to serve at your next party! From spicy to savory to seafood-stuffed, you'd better make extra since these bites will disappear quickly.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a stuffed mushroom recipe in 30 minutes or less!
Nutrition Facts :
MEATLESS STUFFED MUSHROOMS
These tasty stuffed mushrooms are an original recipe I have come up with over the years. They are meatless and they are also gluten-free and lactose-free. The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity. Whenever I make these there are never any left overs so I think they're pretty good.
Provided by Michelle of the shi
Categories Vegetable
Time 40m
Yield 16 caps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
- Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
- Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
- In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
- In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
- Stir in oil, corn meal, basil, parmesan cheese and salt.
- Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
- Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
- After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
- Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
- Bake at 350° for 20-25 minutes.
Nutrition Facts : Calories 326.7, Fat 16.3, SaturatedFat 4.9, Cholesterol 16.5, Sodium 466.2, Carbohydrate 33.8, Fiber 5, Sugar 5, Protein 13.8
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
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