STUFFED CREMINI MUSHROOMS
Cremini mushrooms are stuffed with a buttery filling, topped with parmesan and baked to perfection! They are the perfect appetizer!
Provided by Sheryl
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F, and prepare a baking sheet by lining with parchment paper - set aside.
- Wash and thoroughly dry your cremini mushrooms, then spread out on the parchment lined baking sheet and sprinkle with salt & pepper.
- Combine the jalapeno, onion, garlic, 1/4 C. cornmeal, 1/4 C. butter, and optional kielbasa in your food processor, along with 1/2 of the cremini stems.
- Pulse a few times, until the ingredients are combined - not too much so that they puree. Two or three pulses should be sufficient.
- Stuff the cremini caps with your butter mixture. Sprinkle 1/4 C. parmesan cheese over the stuffed mushroom caps, then sprinkle with remaining 2 Tbsp cornmeal.
- Bake at 400 degrees F. for 15-20 minutes, or until mushrooms have given up their juices.
- If needed, broil for a minute or two to crisp up - as needed.
Nutrition Facts : Calories 138 kcal, Carbohydrate 7 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 113 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY CRAB STUFFED MUSHROOMS
Provided by Food Network Kitchen
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.
- Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
- Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.
CRUNCHY STUFFED CREMINI MUSHROOMS
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically anything.
Provided by Alexandra Shytsman
Categories HarperCollins Thanksgiving Friendsgiving Cocktail Party Appetizer Hors D'Oeuvre Mushroom Parsley Garlic Vegetarian Vegan
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
- Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
- Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
- Do Ahead
- The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!
SAUSAGE STUFFED CREMINI MUSHROOMS
Make and share this Sausage stuffed Cremini Mushrooms recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees.
- Remove stems from mushrooms and finely chop stems.
- Mix 2 tablespoons bread crumbs and parmesan in small bowl.
- Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat.
- Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon.
- Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes.
- Stir in remaining bread crumbs and black pepper.
- Remove from heat.
- Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish.
- Sprinkle with Parmesan mixture.
- Bake until heated through, about 9 minutes.
Nutrition Facts : Calories 50.5, Fat 1.3, SaturatedFat 0.5, Cholesterol 6.4, Sodium 112.4, Carbohydrate 7.5, Fiber 0.7, Sugar 1.6, Protein 2.4
PARMESAN STUFFED CRIMINI MUSHROOMS RECIPE
A delicious appetizer to get the party started. Try out this cafe style Parmesan Stuffed Crimini Mushrooms Recipe at home.
Provided by Somdatta
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Wash mushrooms and dry off with a paper towel.
- Remove stems and chop them finely.
- Heat a pan and pour the olive oil. Add garlic and sauté until fragrant.
- Add onion, chopped mushroom stems, red bell pepper and sauté for 3-4 mins.
- Remove from heat and let it cool.
- Add Parmesan cheese and breadcrumbs.
- Use this mixture to stuff the mushrooms.
- Top with Monterey Jack cheese and parsley.
- Preheat oven to 350 degrees F.
- Bake mushrooms for 15 mins and then serve right away.
Nutrition Facts : ServingSize 5, Calories 266, Sugar 4, Sodium 777, Fat 16, SaturatedFat 9, UnsaturatedFat 6, Carbohydrate 11, Protein 20, Cholesterol 35
HOT STUFFED CREMINI MUSHROOMS
This is a little something I borrowed from a friend and modified to suit my own tastes. Has been a huge hit with my vegetarian friends. Quick and easy! Give it a try for your next party or movie night! A bit of a hint... save those stems and keep them in the freezer. They're great to toss into the pot when making stock or broth.
Provided by Cynna
Categories Lunch/Snacks
Time 32m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
- Place caps on a bake sheet and season to taste w salt/pepper.
- Fill caps with butter mixture.
- Sprinkle remaining 1/4 parm over all the caps.
- Sprinkle 1/4 of bread crumbs over the parm coated caps.
- Bake for 15 minutes or until mushrooms give up juices.
- Broil to crisp up topping if not to satisfaction.
- Serve and Enjoy!
STUFFED CRIMINI MUSHROOMS WITH GRUYERE
Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
Provided by RACHELSCHWARTZ
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
- Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
- Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
- Broil for 3 to 5 minutes, until cheese is melted. Serve hot.
Nutrition Facts : Calories 188 calories, Carbohydrate 10.8 g, Cholesterol 13 mg, Fat 13.1 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 3.6 g, Sodium 114.6 mg, Sugar 2.2 g
STUFFED MUSHROOMS
Stuffed mushrooms are always a holiday favorite appetizer! They're the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.
Provided by Lisa Bryan
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
- Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
- To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
- Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
Nutrition Facts : Calories 168 kcal, Carbohydrate 5 g, Protein 4 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 135 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
STUFFED MUSHROOMS
These fun hors d'oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that's golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.
Provided by Kay Chun
Categories snack, finger foods, vegetables, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
- On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
- Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.
STUFFED CRIMINI MUSHROOMS
Categories Mushroom Bake Vegetarian
Number Of Ingredients 7
Steps:
- combine first 6 ingrediants in a medium bowl. brush mushroom caps with olive oil. fill mushroom caps will filling. bake at 500 degrees until browned on top. do not overcook.
STUFFED CREMINI MUSHROOMS
The perfect Thanksgiving appetizer or side dish, stuffed mushrooms are also beneficial, as they help to cleanse and purify the body. So go ahead, have another!
Provided by Cheryl Hills
Categories Vegetables
Number Of Ingredients 7
Steps:
- Trim the ends of the mushroom stems and discard. Then gently remove the stems from the mushrooms and chop into small pieces. Set aside.
- Warm the olive oil in a large sauté pan. Add the garlic, and when fragrant, add the chopped mushroom stems. Sauté for 30 seconds. Remove from the heat.
- Add the breadcrumbs, cheese, parsley, and salt and pepper to the pan. Use your hands to mix all of the ingredients together, adding olive oil 1 teaspoon at a time until the mixture can easily form a patty.
- Overstuff each mushroom and place in a large oven safe casserole dish. The mushrooms should be touching each other. Before baking, add about 1/3 cup of water to the bottom of the casserole dish.
- Bake the mushrooms, uncovered, at 325 for about 25 minutes. Serve warm.
- Tip: Cremini mushrooms are used in place of the traditional white button mushrooms in this recipe for two reasons-flavor and amount of shrinkage. You can substitute white button mushrooms, but be sure the raw mushrooms are substantially larger than the mushrooms you plan on serving, as they will shrink quite a bit in the oven.
- Tip: Stuffed mushrooms can be made 2-3 days in advance. Prior to baking, cover the pan with aluminum foil and refrigerate. When ready to serve, uncover, add water, and bake.
Nutrition Facts :
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TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
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Occupation Cookbook Author And PhotographerPublished 2018-02-20
- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
BACON AND PARMESAN STUFFED MUSHROOMS - JO COOKS
From jocooks.com
4.6/5 (39)Calories 274 per servingCategory Appetizer
- In a medium bowl add the Parmesan cheese, bacon, parsley and salt and pepper to taste. I usually don't add any salt because I find the Parmesan cheese and bacon provides enough saltiness, but I do add about 1/2 tsp of black pepper. Stir everything together and set aside.
- In a large oven safe skillet, add the olive oil and heat it over medium heat. Add the mushrooms and cook on both sides for about 2 or 3 minutes per side, just until the mushrooms start to brown a bit.
- Add about 1 tbsp of the bacon/cheese mixture to each mushroom, you should have enough to fill all the mushrooms.
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- Use a small spoon to gently scrape away the gills from each mushroom. You'll be surprised how much you'll scrape out of those little mushrooms, and more space equals more filling!
- Add 1 cup of the walnuts and the garlic to a small food processor and pulse 15 to 20 times, or until very finely chopped or coarsely minced.
- Heat a large sauté pan over medium-low heat and add the olive oil, walnut mixture, shallots, sage, rosemary, thyme, 1/4 teaspoon of the sea salt, and black pepper, and continue to cook for 5 minutes, or until the shallots soften and the walnuts are lightly toasted, stirring frequently. Remove from the heat and stir in the cranberries and sherry vinegar. Taste and season with more sea salt and black pepper, if desired (I recommend adding another 1/8 to 1/4 teaspoon sea salt and another pinch of black pepper).
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