GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
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
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
CREAM CHEESE-STUFFED MUSHROOMS
You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.
SPANAKOPITA-STUFFED MUSHROOMS
Creating a menu for a Greek cooking program resulted in this really tasty dish. These had the savouriness of a Greek spinach pie with the added earthiness of the minced mushroom stems - a winning combination. Could be used as an appetizer or side (to a nice piece of meat - I had fillet on the menu), or even a hearty, vegetarian main, if using the larger portobellos.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean the portobellos with a dampened paper towel. Remove the stems and mince them.
- Lightly coat medium saute pan with a film of olive oil. Add leeks and the minced mushroom stems and saute over medium heat until wilted, about 10 minutes. Add spinach, garlic and dill and season with a VERY light amount of salt (remember, the feta will add more salt later) and pepper. Cook a further 5 minutes. Remove from heat and cool. While cooling make bechamel sauce.
- Preheat oven to 410F (210C). Oil a pan large enough to hold the mushrooms.
- Bechamel Sauce: Melt butter in small saucepan over medium-low heat. When melted, add flour and cook, whisking constantly, for 2-3 minutes. If flour looks like it's starting to brown, remove from heat and continue whisking for time stated. Add milk, a dash of salt to taste and nutmeg. Bring to a boil, whisking constantly, and boil for 2 minutes, until thick.
- Add 4 tblsps of the bechamel sauce to the spinach mixture, along with the beaten egg and the crumbled feta and mix well.
- Brush the mushrooms with oil and fill the cavities with equal amounts of the spinach filling, flattening the tops of the mounds slightly. Give the bechamel sauce a whisk if it has started to develop a 'crust' and dollop equal amounts of the bechamel over each mushroom (do not worry if the bechamel doesn't dribble down sides at this point - it will during baking).
- Place mushrooms in bottom third of preheated oven and bake for 30 minutes. The bechamel should start to get brown patches on it - if it's browning too quickly, loosely cover with aluminum foil and continue baking.
- Enjoy!
Nutrition Facts : Calories 256.8, Fat 13.4, SaturatedFat 8.1, Cholesterol 83.1, Sodium 425.6, Carbohydrate 23.4, Fiber 5.9, Sugar 6, Protein 15.7
GREEK STUFFED MUSHROOMS
Great for parties, entertaining, or just to serve as a side dish with moussaka. Can also make a nice vegetarian entree in a larger portion. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook spinach according to package directions; drain well, squeezing dry.
- Mix together spinach, feta, green onions, parsley, garlic, and lemon juice, stirring well.
- Place clean mushroom caps in baking dish or ovenproof casserole.
- Spoon mixture into mushroom caps; sprinkle pine nuts over tops.
- Bake, uncovered, at 350 degrees F.
- ,for 10-15 minutes.
- Serve warm.
Nutrition Facts : Calories 66.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 11.1, Sodium 160.1, Carbohydrate 3.2, Fiber 1.2, Sugar 1.3, Protein 4
STUFFED MUSHROOMS II
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Provided by Judy
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
- In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
- In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
- In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
- Bake for 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 17.7 g, Cholesterol 52.1 mg, Fat 10.7 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 390.1 mg, Sugar 2.3 g
SHRIMP-STUFFED MUSHROOMS
We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
Nutrition Facts :
More about "spanakopita stuffed mushrooms recipes"
HEALTHY SPINACH STUFFED MUSHROOMS RECIPE | WHOLESOME …
From wholesomeyum.com
5/5 (8)Calories 82 per servingCategory Appetizer, Side Dish
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper (grease lightly if using foil).
- Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave for 2 minutes, until wilted. (You can also steam the spinach on the stove if you prefer.) Drain extra water and set aside to cool.
- Arrange the mushrooms cavity side up on the baking sheet in a single layer. Drizzle with olive oil. Season with sea salt and black pepper.
- When the spinach is cool enough to handle, squeeze it tightly several times to drain as much moisture as possible. It should turn into a small, tight ball.
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
SPANAKOPITA STUFFED PEPPERS RECIPE | EATINGWELL
From eatingwell.com
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
20 STUFFED MUSHROOM RECIPES TO SERVE AT YOUR NEXT …
From brit.co
SPANAKOPITA STUFFED SHELLS - KITCHN
From thekitchn.com
SPANAKOPITA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
HEALTHIER SPANAKOPITA-STYLE STUFFED MUSHROOMS RECIPE
From woolworths.com.au
Cuisine AustralianCategory Side DishesServings 4Total Time 30 mins
SPANAKOPITA STUFFED MUSHROOMS (SPINACH, FETA STUFFED …
From mysweetgreek.com
Cuisine Greek, MediterraneanTotal Time 30 minsCategory EntreeCalories 258 per serving
SPANAKOPITA STUFFED SHELLS | PUNCHFORK
From punchfork.com
SPANAKOPITA-STUFFED PORTOBELLO MUSHROOMS RECIPE | EATINGWELL
From robhealth.hlt.aussievitamin.com
GARLIC STUFFED MUSHROOMS - CHAMPIñONES RELLENOS - SPAIN ON A FORK
From spainonafork.com
STUFFED SPANISH MUSHROOMS - A COMMUNAL TABLE
From acommunaltable.com
SPANAKOPITA STUFFED MUSHROOMS (SPINACH, FETA STUFFED MUSHROOMS)
From pinterest.co.uk
SPANAKOPITA STUFFED PEPPERS - HEART HEALTHY GREEK
From hearthealthygreek.com
STUFFED MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
SPANAKOPITA-STUFFED PORTOBELLO MUSHROOMS RECIPE | EATINGWELL
From mastercook.com
VALERIE BERTINELLI'S STUFFED MUSHROOMS RECIPE - TODAY.COM
From today.com
SPINACH AND MUSHROOM SPANAKOPITA - SAVORY & SAVVY
From savoryandsavvy.com
10 BEST SPANISH STUFFED MUSHROOM RECIPES | YUMMLY
From yummly.com
SPINACH & FETA-STUFFED PORTOBELLO MUSHROOMS RECIPE - EATINGWELL
From eatingwell.com
GREEK STYLE SPANAKOPITA STUFFED CHICKEN CUTLETS - LOW CARB
From gourmetgirlcooks.com
HOW TO MAKE SPANAKOPITA STUFFED SHELLS - DELISH
From delish.com
SPANAKOPITA WITH MUSHROOMS (GREEK SPINACH PIE WITH MUSHROOMS)
From hiltonheadmonthly.com
SPANAKOPITA MUSHROOMS | STUFFED MUSHROOMS, SPANAKOPITA, RECIPES
From pinterest.com
SPANAKOPITA STUFFED MUSHROOMS ARCHIVES - SWEET GREEK PERSONAL …
From mysweetgreek.com
SPANAKOPITA STUFFED PEPPERS – RIEGL PALATE
From rieglpalate.com
SPANAKOPITA STUFFED ZUCCHINI BOATS - WHAT A GIRL EATS
From whatagirleats.com
SPANAKOPITA STUFFED BUTTERNUT SQUASH - HEART HEALTHY GREEK
From hearthealthygreek.com
SPANAKOPITA STUFFED SHELLS - BELOVED PLATE
From belovedplate.com
FUNGUY SPANAKOPITA PUFFS - FUNGUY MUSHROOMS
From thefunguymushrooms.com
SPINACH AND FETA STUFFED PITA, AKA CHEATER’S SPANAKOPITA
From warmandrosy.com
SPANAKOPITA STYLE STUFFED MUSHROOMS RECIPE - KOUZOUNAS KITCHEN
From kouzounaskitchen.com
SPANAKOPITA STUFFED OMELET ROLLS - CULINARY FLAVORS
From culinaryflavors.gr
SPANAKOPITA STUFFED POTATOES | HEALTHYGFFAMILY.COM
From healthygffamily.com
STUFFED MUSHROOMS - SPEND WITH PENNIES
From spendwithpennies.com
SPANAKOPITA STUFFED SHELLS - EASY WHOLESOME RECIPES
From fooddoodles.com
SPANAKOPITA STUFFED ZUCCHINI BOATS - FLAVOR THE MOMENTS
From flavorthemoments.com
SPANAKOPITA STYLE STUFFED MUSHROOMS RECIPE | MUSHROOM RECIPES, …
From pinterest.ca
BAKED SWEET POTATOES STUFFED WITH SPANAKOPITA - DIANE KOCHILAS
From dianekochilas.com
SPANAKOPITA STYLE STUFFED MUSHROOMS RECIPE | MUSHROOM RECIPES, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love