Onion Stuffed Mushrooms Recipes

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FRENCH ONION SOUP STUFFED MUSHROOMS



French Onion Soup Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     appetizer

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

CHEESE & ONION STUFFED MUSHROOMS



Cheese & Onion Stuffed Mushrooms image

Large flat mushrooms topped with a combination of sharp cheese and scallions, flavoured with garlic, parsley and black pepper. An appetizer, side dish or lunch.

Provided by English_Rose

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

6 large flat mushrooms
1 tablespoon olive oil
4 ounces sharp cheddar cheese, grated
4 scallions, chopped
1/2 teaspoon garlic granules
2 teaspoons dried parsley
salt and pepper (to season)

Steps:

  • Preheat the broiler.
  • Brush the mushrooms with oil, season and place gill side down under the broiler for 5 minutes.
  • Meanwhile mix the cheese with the scallions, garlic and parsley. Season well with salt and pepper to taste. Turn the mushrooms over and fill with the cheese mixture. Broil for 5 minutes.
  • Serve with a mixed herb salad, cherry tomatoes and crusty bread.

Nutrition Facts : Calories 105.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 19.9, Sodium 121.3, Carbohydrate 2, Fiber 0.6, Sugar 0.8, Protein 5.7

FRENCH ONION DIP-STUFFED MUSHROOMS



French Onion Dip-Stuffed Mushrooms image

Sweet, salty and deeply umami, these stuffed mushrooms hit all the necessary buttons to make it as a memorable appetizer.

Provided by Silvana Nardone

Categories     appetizer

Time 55m

Yield 10 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 large red onion, cut into thin rounds, then quartered (about 2 cups)
1 clove garlic, finely chopped
Salt and freshly ground black pepper
1/4 cup reduced-fat sour cream or nonfat yogurt
1/2 teaspoon gluten-free reduced-sodium soy sauce
10 large white mushrooms (about 1 pound total), stems removed
1/2 cup crushed unsweetened rice cereal

Steps:

  • Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
  • Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
  • Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.

BACON-STUFFED MUSHROOMS



Bacon-Stuffed Mushrooms image

I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. -Angela Coffman, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/4 teaspoon garlic powder
8 bacon strips, cooked and crumbled
1 tablespoon chopped green onion
1 pound whole fresh mushrooms, stems removed

Steps:

  • Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ONION STUFFED WITH QUINOA AND MUSHROOMS



Onion Stuffed with Quinoa and Mushrooms image

I had never tried quinoa before testing this recipe, and my verdict is that the grain with the funny name is good. The combination of vegetables and quinoa is so delicious that I would be happy with a big bowl of just that. This is even better though, because stuffing it into the onion makes an awesome and impressive dish.

Yield serves 2

Number Of Ingredients 9

3/4 cup quinoa
1 vegetable bouillon cube
1 large onion (3 1/2 to 4 inches in diameter)
8 ounces mushrooms
1 carrot
1 stalk celery
2 tablespoons canola oil
Salt and pepper
1 bunch red chard

Steps:

  • Up to 6 hours before mealtime, place the quinoa in a stainer and rinse under cold running water for 1 minute. Fill a saucepan with water, add the quinoa and bouillon cube, and bring to a boil. Cover and cook over medium-low heat for 15 minutes, or until the quinoa is tender. Drain in a strainer and set aside.
  • Peel the onion and cut about 1 inch off the top. Pop out the center of the onion, leaving just the 2 outer layers. (Cut an X in the center few rings of the onion from the top to the bottom and wiggle the knife around to remove the middle of the onion. It doesn't matter if the center of the onion gets broken up because you are chopping it anyway. Once you have the center out, use your fingers to remove the remaining rings, keeping the 2 outer layers intact.) Chop the inside of the onion into 1/2-inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms into quarters. Peel the carrot, cut in half lengthwise, then cut into 1/4-inch-thick slices. Trim and discard the ends of the celery, cut in half lengthwise, then cut into 1/4-inch-thick slices.
  • Place the oil in a large skillet over medium-high heat. Add the mushrooms, chopped onion, carrot, and celery and cook, stirring frequently, for 12 to 15 minutes, or until the onion is soft. Stir together the quinoa and mushroom mixture and season with salt and pepper.
  • Carefully separate the two large onion layers, keeping both intact, and place them in an 8-inch square baking pan. Spoon the quinoa mixture into each of the onion layers and cover with aluminum foil. Refrigerate until ready to use.
  • Cut the thick red stem out of the red chard leaves and rinse the leaves well. Place the still-wet chard leaves in the skillet and cook over medium heat for 5 to 6 minutes, or until completely wilted. Remove from the heat, cool completely, cover with plastic wrap, and refrigerate until ready to use.
  • One hour and 15 minutes before mealtime, preheat the oven to 350°F. Leave the aluminum foil on the onion shells and bake for 1 hour, or until the quinoa is warmed through.
  • Five minutes before mealtime, remove the plastic wrap from the chard and cook over medium-high heat, stirring occasionally, for 5 minutes, or until hot.
  • Place some of the chard in the center of each plate and, using a spatula to keep in the quinoa, carefully top with a quinoa-filled onion shell. Serve immediately.
  • Quinoa is a seed, not really a grain, though it's cooked and used like whole grains. It's very high in protein, and unlike wheat or rice, it contains a balanced set of essential amino acids, making it an unusually complete vegetarian source of protein. It's also a good source of dietary fiber and phosphorus and is high in magnesium and iron. Plus, it's gluten free and easy to digest. It has a nice mild, nutty flavor, too. What more could you want?

GREEN ONION & DILL STUFFED MUSHROOMS



Green Onion & Dill Stuffed Mushrooms image

I discovered this recipe in Better Homes and Gardens several years ago. It can be served as an appetizer or vegetable. I make it as an appetizer for holidays, and use portobello mushrooms when served as a side dish.

Provided by dojemi

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

12 large fresh whole mushrooms
1/4 cup sliced green onion
3 tablespoons butter or 3 tablespoons margarine
1/3 cup fine dry breadcrumb
1/2 teaspoon dried dill
1/4 teaspoon salt
1 dash Worcestershire sauce

Steps:

  • Remove stems from mushrooms; chop stems.
  • Cook stems and onions in butter or margarine till tender but not brown.
  • Add bread crumbs, dill, salt and worcestershire.
  • Fill mushrooms crowns with onion mixture; place on baking sheet.
  • Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).

Nutrition Facts : Calories 172.6, Fat 12.5, SaturatedFat 7.5, Cholesterol 30.5, Sodium 370.5, Carbohydrate 12.4, Fiber 1.7, Sugar 2.5, Protein 4.8

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

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

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

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

ITALIAN-SEASONED STUFFED MUSHROOMS



Italian-Seasoned Stuffed Mushrooms image

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

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

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

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

MUSHROOM-ONION STUFFED TURKEY



Mushroom-Onion Stuffed Turkey image

I created this superb Mushroom and Onion Stuffing for turkey and it became a family favorite almost overnight. The blend of fresh mushrooms, onions, wine, and half-and-half provide a unique addition to the traditional bread stuffing.-James Hayes, Ridgecrest, California

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 14 servings (9 cups stuffing).

Number Of Ingredients 16

1 loaf (14 ounces) ciabatta bread, cubed
1-1/2 pounds sliced baby portobello mushrooms
4 small onions, finely chopped
2 celery ribs with leaves, finely chopped
6 tablespoons butter
4 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
1/4 cup minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
3/4 cup egg substitute
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • Place bread on a baking sheet; bake at 250° for 25-30 minutes or until lightly toasted., In a large skillet, saute the mushrooms, onions and celery in butter until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated. Stir in the broth, parsley, thyme, salt and pepper; heat through., In a large bowl, combine toasted bread and mushroom mixture. In a small bowl, whisk the cream and egg substitute; pour over bread mixture and toss to coat., Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 8-in. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Bake additional stuffing, covered, for 20 minutes. Uncover; bake 20 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 758 calories, Fat 37g fat (14g saturated fat), Cholesterol 281mg cholesterol, Sodium 510mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 78g protein.

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2022-02-01 Instructions. Preheat the oven to 375 degrees and place the rack in the top third of the oven. Pull off the mushroom stems. Chop the stems into small pieces and set the mushroom caps aside. In a medium skillet, melt 3 tablespoons of butter …
From abountifulkitchen.com


EASY STUFFED MUSHROOMS - 2 SISTERS RECIPES BY ANNA AND LIZ
2021-11-22 1. Preheat oven to 350 degrees. Thoroughly wash each mushroom, gently rubbing and removing dirt. Allow them to drain for a few minutes. 2. Pop the stems and remove them from caps and set aside. 3. Chop stems finely along with garlic and onion.
From 2sistersrecipes.com


BREAD CRUMB AND PARMESAN STUFFED MUSHROOMS RECIPE
2021-12-14 Heat the oven to 325 F. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer. Carefully clean the mushrooms with a wet paper towel and remove the stems, leaving the caps whole. Finely chop the mushroom stems. Sauté the mushroom caps in 3 tablespoons of melted butter until tender.
From thespruceeats.com


STUFFED MUSHROOMS | RECIPE | KITCHEN STORIES
oven. cutting board. knife. small bowl. Preheat oven to 180°C/350°F. Finely dice shallot and cut green onion crosswise into thin rings. In a small bowl, mix together cheese, paprika powder, chili flakes, vegetable oil, and green onion. Season to taste with salt and pepper.
From kitchenstories.com


CRAB STUFFED MUSHROOMS - CAFE DELITES
2020-09-20 Lightly spray mushrooms with olive oil spray; set aside. In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper. Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom). Combine oil and remaining Panko crumbs until evenly coated.
From cafedelites.com


FRENCH ONION SOUP STUFFED MUSHROOMS | FOR THE LOVE OF COOKING
2020-05-18 How to Make French Onion Soup Stuffed Mushrooms. In a medium skillet, melt 1 tablespoon butter over medium heat. Add the sliced onions and saute for 25 to 30 minutes, stirring occasionally, until very soft. Side Note: Add a little water to the onions if they get dry while cooking. Add in broth, a splash of wine, and Worcestershire sauce.
From fortheloveofcooking.net


THE SCRUMPTIOUS RECIPES TO HELP YOU LOSE WEIGHT AND FEEL GOOD
2022-06-13 Preheat the oven to 180c/ fan 160c/gas 4. Place the large mushrooms on a foil-lined baking tray, mist with cooking spray and season. Roast for 15 minutes, then pat dry. Coat a pan with cooking ...
From dailymail.co.uk


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