STUFFING-STUFFED MUSHROOMS
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Provided by Alexa Weibel
Categories dinner, lunch, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 24 mushrooms (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
- Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
- Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
- While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
- In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
- Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
- Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
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
STUFFED MEGA 'SHROOMS
This appetizer mushroom is so tasty that I often fix it as a side dish with chicken Parmesan or spaghetti. The family LOVES these!
Provided by snowwitch68
Categories Stuffed Mushrooms
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
- Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 13.4 g, Cholesterol 79.6 mg, Fat 40.9 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 20.2 g, Sodium 964.3 mg, Sugar 4.4 g
GRANDMA NANCY'S STUFFED MUSHROOMS
Steps:
- Preheat oven to 375 degrees F.
- Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
- In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil.
- Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil.
- Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.
MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
- Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
- Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
- Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
- Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
- Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams
STUFFED MEGA 'SHROOMS
This appetizer mushroom is so tasty that I often fix it as a side dish with chicken Parmesan or spaghetti. The family LOVES these!
Provided by snowwitch68
Categories Stuffed Mushrooms
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
- Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 13.4 g, Cholesterol 79.6 mg, Fat 40.9 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 20.2 g, Sodium 964.3 mg, Sugar 4.4 g
STUFFED MEGA 'SHROOMS
This appetizer mushroom is so tasty that I often fix it as a side dish with chicken Parmesan or spaghetti. The family LOVES these!
Provided by snowwitch68
Categories Stuffed Mushrooms
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
- Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 13.4 g, Cholesterol 79.6 mg, Fat 40.9 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 20.2 g, Sodium 964.3 mg, Sugar 4.4 g
SUPER 'SHROOMS
Provided by Stephen Pascal
Categories Cheese Mushroom Shellfish Appetizer Bake Super Bowl Winter Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 24 stuffed mushrooms
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
- Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.
- Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.
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 MEGA 'SHROOMS
This appetizer mushroom is so tasty that I often fix it as a side dish with chicken Parmesan or spaghetti. The family LOVES these!
Provided by snowwitch68
Categories Stuffed Mushrooms
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet.
- Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 13.4 g, Cholesterol 79.6 mg, Fat 40.9 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 20.2 g, Sodium 964.3 mg, Sugar 4.4 g
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- 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.
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