GOAT CHEESE AND SPINACH STUFFED MUSHROOMS
I take stuffed mushrooms to new heights by using a flavorful filling of walnuts, spinach and goat cheese. They're not only tasty but pretty as well.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems., In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps., Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender.
Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH AND BACON STUFFED MUSHROOMS RECIPE
Serve a tasty appetizer with these bacon stuffed mushrooms. They're packed with sauteed spinach and cheese, then baked until golden.
Provided by Peetu Ollila
Categories Baked
Time 45m
Yield 11
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Lightly spray a foil-lined baking pan or baking dish with cooking spray.
- Remove stems from mushrooms and mince fine.
- Heat a medium-sized skillet. Rinse spinach and add to the skillet; cook for about 2 minutes until it wilts.
- Remove from the pan, squeeze excess liquid and chop fine. Set aside.
- Dry skillet, add bacon to the skillet, and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
- Clean skillet and add olive oil to the pan. Add garlic and saute for about 2 minutes until golden.
- Add minced mushroom stems and saute for about 2 minutes until soft.
- Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and Parmesan cheese.
- Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off.
- Place on an oven-safe dish and lightly spray the tops with oil.
- Bake for 20 minutes or until golden. Eat warm.
Nutrition Facts : ServingSize 11.00, Sugar 0.00
HEALTHY STUFFED MUSHROOMS RECIPE
These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They're creamy, crispy and can even be prepped ahead of time.
Provided by Lauren Grant-Vose
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
- Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
- Chop mushroom stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1-2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
- Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
- Bake mushrooms topping is golden brown, 30-35 minutes, rotating halfway through to promote even browning.
Nutrition Facts : ServingSize 4 stuffed mushrooms, Calories 187 calories, Sugar 3 g, Sodium 429 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 3 g, Protein 10 g
SPICY BACON AND SPINACH STUFFED MUSHROOMS
Mushrooms are stuffed with spinach, bacon and mozzarella cheese and baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool.
- Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BACON AND GOAT CHEESE STUFFED MUSHROOMS
Mushroom caps are stuffed with bacon, tangy fresh goat cheese and chives and baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
BACON AND CHEDDAR STUFFED MUSHROOMS
Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
Provided by GRNSTR1PE
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove mushroom stems. Set aside caps. Chop the stems.
- In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
- In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
- Bake in the preheated oven 15 minutes, or until the cheese has melted.
- Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON
Categories Mushroom Onion Appetizer Bake Low Carb Cream Cheese Feta Bacon Spinach Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
- Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
- Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
CANADIAN BACON-STUFFED MUSHROOMS
"I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they're baked."
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 30-35 appetizers.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- Remove the stems from the mushrooms. Place the top half on a baking sheet.
- Mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE
Categories Mushroom Marinate Roast Vegetarian Lunch Goat Cheese Parmesan Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For marinated mushrooms:
- Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
- For filling:
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
GOAT-CHEESE STUFFED MUSHROOMS
These stuffed mushrooms make great bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
- In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
The filling can be made up to 2 days ahead of time and refrigerated. Rewarm the filling before stuffing the mushrooms.
Provided by Chef mariajane
Categories Vegetable
Time 1h
Yield 8 stuffed mushrooms
Number Of Ingredients 16
Steps:
- Adjust oven rack to upper middle portion, place rimmed baking sheet on rack, and heat oven to 400°F Using sharp knife, cut 1/4 inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface(non-grill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1/2 inch pieces; set aside (you should have about 3 cups).
- Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoons salt. Carefully place caps, grill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown edges, 8-12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8-12 minutes longer. Remove mushrooms from oven and heat broiler,.
- Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high until spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
- Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1 1/2 cups). Heat 1 tablespoons oil and 1 tablespoons butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1/4 teaspoons salt; cook, stirring frequently, until golden brown, 5-8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towel.
- Return now-empty skillet to medium-high heat, Add remaining tablespoons oil and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4-6 minutes longer. Transfer to medium bowl.
- Add remaining tablespoons butter and onions to skillet; cook stirring occasionally, until onions are light brown, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1-2 minutes. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1-2 minutes. Remove from pan, stir in lemon juice, and season with salt and pepper to taste.
- Flip caps, grill side up and distribute filling evenly among mushroom caps; top each with 2 Tbsp bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1-2 minutes. Serve immediately.
- NOTE: For some reason, I cannot get the recipe to show the mushrooms as Portobellos - only portabella!
Nutrition Facts : Calories 388.6, Fat 26.8, SaturatedFat 8.4, Cholesterol 29, Sodium 164.1, Carbohydrate 18.1, Fiber 4.2, Sugar 4.9, Protein 10.2
BACON STUFFED MUSHROOMS
The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Provided by auntfanny
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g
More about "stuffed mushrooms goat chs spinach bacon recipes"
SPINACH AND BACON STUFFED MUSHROOM RECIPE - SKINNYTASTE
From skinnytaste.com
Ratings 8Calories 35 per servingCategory Appetizer
- Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
- Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes.
SPINACH, BACON & CREAM CHEESE STUFFED MUSHROOMS - BRITTANY …
From brittanystager.com
GOAT CHEESE, SPINACH AND MUSHROOM STUFFED PORK LOIN
From mymenupal.com
FONTINA, SPINACH, AND BACON STUFFED MUSHROOMS RECIPE
From thespruceeats.com
BACON WRAPPED PORK LOIN STUFFED WITH HERBED GOAT CHEESE, …
From mondayismeatloaf.com
SAUTéED SPINACH WITH BACON AND MUSHROOMS - NOM NOM PALEO®
From nomnompaleo.com
SPINACH AND BACON STUFFED MUSHROOMS - KARYL'S KULINARY KRUSADE
From karylskulinarykrusade.com
EASY SPINACH AND GOAT CHEESE STUFFED MUSHROOMS
From joyfulhealthyeats.com
BACON SPINACH AND FOUR CHEESE STUFFED MUSHROOMS
From willcookforsmiles.com
GOAT CHEESE STUFFED MUSHROOMS - RICARDO
From ricardocuisine.com
KETO BACON STUFFED MUSHROOMS RECIPE - STYLISH CRAVINGS
From stylishcravings.com
SPINACH, BACON, MUSHROOM, AND GOAT CHEESE CRUSTLESS QUICHE
From livelovegracefully.blog
LEG OF LAMB STUFFED WITH MUSHROOMS, SPINACH AND GOAT CHEESE
From artoflivingwell.ca
STUFFED MUSHROOMS WITH GOAT CHEESE RECIPE | EAT SMARTER USA
From eatsmarter.com
STUFFED MUSHROOMS WITH GOAT CHEESE AND PECANS - THE MODERN …
From themodernproper.com
SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOM
From delightfulmomfood.com
STUFFED MUSHROOMS WITH BACON AND SPINACH - CATHY'S GLUTEN FREE
From cathysglutenfree.com
GOAT CHEESE STUFFED MUSHROOMS - GIRL GONE GOURMET
From girlgonegourmet.com
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH AND BACON
From recipegirl.com
MEAT & SPINACH-STUFFED MUSHROOMS WITH GOAT CHEESE
From theroastedroot.net
ROASTED GARLIC & GOAT CHEESE STUFFED MUSHROOMS - EARTH, FOOD, …
From earthfoodandfire.com
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
From sweetpeaskitchen.com
SPINACH, MUSHROOM & GOAT CHEESE STUFFED PORK LOIN
From carriesexperimentalkitchen.com
STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
From cookingclassy.com
CHEESY BACON & SPINACH STUFFED MUSHROOMS - FOR THE LOVE OF …
From fortheloveofcooking.net
BACON, SPINACH & FETA LOW CARB STUFFED MUSHROOMS | IBIH
From ibreatheimhungry.com
STUFFED MUSHROOMS WITH GOAT CHEESE AND SUN-DRIED TOMATOES
From gimmesomeoven.com
MUSHROOMS STUFFED WITH GOAT CHEESE & SPINACH — FIREFLY FARMS
From fireflyfarms.com
STUFFED MUSHROOMS WITH BACON RECIPE - UNFUSSY KITCHEN
From unfussykitchen.com
SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOMS
From runninginaskirt.com
BACON WRAPPED, MUSHROOM AND SPINACH STUFFED PORK TENDERLOIN …
From closetcooking.com
BACON AND PARMESAN STUFFED MUSHROOMS - JO COOKS
From jocooks.com
BACON & GOAT CHEESE STUFFED MUSHROOMS - YOU HAVEN'T TRIED MINE
From youhaventtriedmine.com
BACON WRAPPED CHICKEN THIGHS STUFFED WITH MUSHROOMS AND …
From vikalinka.com
GOAT CHEESE STUFFED MUSHROOMS - SUEBEE HOMEMAKER
From suebeehomemaker.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