SAVORY HERB-STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
SAVORY STUFFED MUSHROOMS
Some snowy night, when just the two of you need a little something to munch on until dinner, try this simple but delicious recipe from Pam Miller in Kokomo, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne. , Stuff into mushroom caps. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes or until stuffing is lightly browned.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
BEST EVER STUFFED MUSHROOMS
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SAVORY CRAB STUFFED MUSHROOMS
Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.
Provided by lavaun
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g
GARY'S STUFFED MUSHROOMS
Chicken flavored dry stuffing mix is the secret ingredient in these stuffed mushrooms created by my cousin Gary.
Provided by TINACOX
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 42m
Yield 12
Number Of Ingredients 9
Steps:
- Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
- Prepare chicken flavored dry stuffing mix according to package directions.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
- In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
- Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 14.4 g, Cholesterol 105.7 mg, Fat 37.9 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 23.7 g, Sodium 693.5 mg, Sugar 2.2 g
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SAVORY STUFFED MUSHROOMS | MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 24Estimated Reading Time 4 minsCategory Appetizers
- Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick cooking pan, open side up.
- Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. I use my hands because it allows me to evenly distribute all the ingredients, but you can use a fork if you’d like. Take this mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan.
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