No Meat But All Heat Stuffed Mushrooms Recipes

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F with a baking tray inside.
• In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic and cook until fragrant and slightly reduced, about 5 minutes. Add the thyme and walnuts, and cook to toast the walnuts lightly, about 1 minute. Remove from heat and set aside.
• In a small bowl, combine the chickpeas, parmesan cheese, parsley, salt and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Transfer the nut mixture on top of the chickpea mixture and stir to combine.
• Carefully place the mushrooms on the hot tray and spray with cooking spray. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
• Bake the preheated oven uncovered until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.

VEGETARIAN GARLIC STUFFED MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Break the stalks off the mushrooms, being careful to keep the caps in one piece.
• Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
• Finely chop the stalks.
• Heat 1 tbsp olive oil in a fry pan over medium high heat.
• Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
• Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
• Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
• Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
• Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
• Serve warm or at room temperature.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

MOUTH-WATERING STUFFED MUSHROOMS

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.

STUFFED MUSHROOMS IV

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.

HEAVENLY MUSHROOMS STUFFED WITH CRAB MEAT

Steps:

• 1. Put crab meat, peppers, onion, mayo, bread crumbs, and mozzarella cheese into a bowl and mix. I use my hands.
• 2. Take a 9x13 inch baking dish and spray with spray oil such as Pam.
• 3. Take the stem out of each mushroom and with your hand place crab meat mixture in firmly, making it rounded and place in your baking pan.
• 4. Do with with all of the mushrooms until all of the crab meat mixture is gone.
• 5. Sprinkle with 1 cup of shredded sharp Provolone.
• 6. Bake at 450 degrees for 20 to 25 minutes.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
• Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
• Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 F degrees.
• Clean the mushrooms and gently remove the stems from them.
• Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
• Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
• Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
• Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
• Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
• Bake for 15 minutes.
• Serve warm.

MEATLESS STUFFED MUSHROOMS

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.