Stuffed Mushrooms I Recipes

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STUFFED MUSHROOMS I



Stuffed Mushrooms I image

Incredibly easy and taste even better! There are never any left over!

Provided by J Edin

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 9

Number Of Ingredients 4

36 fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
½ teaspoon garlic salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
  • Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
  • Whip the cream cheese until smooth.
  • In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
  • Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 3.1 g, Cholesterol 44 mg, Fat 9.2 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.5 g, Sodium 240.1 mg, Sugar 1.2 g

STUFFED MUSHROOMS



Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil, divided, plus more as needed
2 tablespoons finely chopped shallot
1/4 teaspoon kosher salt, plus more as needed
2 tablespoons Madeira
1 1/4 teaspoon chopped fresh thyme leaves
1/2 cup fresh breadcrumbs
1/4 cup finely grated Parmesan
1/4 cup creme fraiche
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Freshly ground black pepper
2 tablespoons water

Steps:

  • Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups).
  • Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until dry. Transfer the mushroom mixture to a medium bowl and cool slightly.
  • Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste.
  • Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer. Pour the water into the skillet. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps. Drizzle the tops with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes. Remove from the oven and serve hot or at room temperature.

AIR FRYER STUFFED MUSHROOMS



Air Fryer Stuffed Mushrooms image

Mushrooms stuffed with garlicky, cheesy breadcrumbs make a perfect appetizer for parties and gatherings. Best of all, there's no need for pots, pans or an oven!

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 36 mushrooms

Number Of Ingredients 9

1/4 cup breadcrumbs
1/4 cup grated Pecorino-Romano
2 tablespoons shredded mozzarella
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh mint
1 clove garlic, minced
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
36 white button mushrooms (about 1 1/2 pounds), stemmed

Steps:

  • Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.
  • Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
  • Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.

STUFFED MUSHROOMS



Stuffed Mushrooms image

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams

STUFFING-STUFFED MUSHROOMS



Stuffing-Stuffed Mushrooms image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

STUFFED MUSHROOMS



Stuffed mushrooms image

Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner

Provided by Member recipe by pigwidgeon

Categories     Dinner, Lunch, Starter, Supper

Time 45m

Yield Serves 2 (makes 4-6)

Number Of Ingredients 7

4-6 medium-large portobello mushrooms
125g unsmoked bacon lardons
1 shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp dried breadcrumbs
1 tsp dried sage
50g medium cheddar, grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
  • Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
  • Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
  • Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium

STUFFED MUSHROOMS IV



Stuffed Mushrooms IV image

An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.

Provided by Jennifer

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h

Yield 12

Number Of Ingredients 10

12 fresh mushrooms
½ pound ground beef
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
¼ cup bread crumbs
salt and pepper to taste
¼ cup heavy cream
¼ cup butter, melted
1 teaspoon chili powder

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  • In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  • Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  • Bake for 20 to 25 minutes in the preheated oven.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.6 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 163.4 mg, Sugar 0.5 g

STUFFED MUSHROOMS



Stuffed Mushrooms image

This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.

Provided by Craig Claiborne

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/4 pounds mushrooms
4 tablespoons butter
Juice of 1 lemon
Freshly ground pepper to taste
1/3 cup coarsely chopped shallots
1/2 teaspoon minced garlic
1 cup coarsely chopped celery, optional
1/4 teaspoon dried thyme
1 small bay leaf
1/4 cup coarsely chopped parsley
1 egg, lightly beaten
1/4 cup fine fresh bread crumbs
1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda
Salt and pepper, to taste

Steps:

  • Preheat the oven to 400 degrees.
  • Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
  • Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
  • Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
  • Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
  • Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
  • Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
  • Place the mushrooms caps in the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams

EASY STUFFED MUSHROOMS



Easy Stuffed Mushrooms image

This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb large-size fresh mushrooms
4 tablespoons butter, melted
1/3 cup bread or 1/3 cup corn flake crumbs
1/3 cup parmesan cheese
salt and pepper
1/4 teaspoon garlic powder (or to taste, or use fresh garlic)
1 cup grated mozzarella cheese (can use more)

Steps:

  • Set oven to 350 degrees.
  • Butter a shallow baking dish.
  • Clean mushrooms with a brush (do not use water to clean the mushrooms).
  • Gently twist off stems, setting mushroom caps aside.
  • Finely chop stems, very small.
  • In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
  • Fill caps with crumb mixture.
  • Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
  • Set caps on buttered baking dish.
  • Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

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

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

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

BEST EVER STUFFED MUSHROOMS



Best Ever Stuffed Mushrooms image

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

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

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.

STUFFED MUSHROOMS III



Stuffed Mushrooms III image

Mushroom caps stuffed with a mixture of Italian cheeses and pesto.

Provided by Lisa B

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 6

8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
4 tablespoons pesto

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
  • In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
  • Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 3.7 g, Cholesterol 38.1 mg, Fat 20.7 g, Fiber 0.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 539.7 mg, Sugar 1.1 g

STUFFED MUSHROOMS



Stuffed Mushrooms image

These scrumptious mushroom appetizers- from my grandmother's recipe- are perfect for serving at special-occasion dinners and birthdays.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

16 to 18 large fresh whole mushrooms
1 small onion, chopped
1 garlic clove, minced
2 tablespoons butter
8 butter-flavored crackers, crushed
3 ounces pepperoni or summer sausage, finely chopped
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms; set caps aside. Mince the stems. In a skillet over medium heat, saute stems, onion and garlic in butter until soft. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps; place on a greased baking sheet. , Bake at 375° for 15-20 minutes or until tender.

Nutrition Facts : Calories 159 calories, Fat 13g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

STUFFED MUSHROOMS



Stuffed Mushrooms image

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

4 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped parsley
1 tablespoon minced shallot
2 teaspoons minced garlic
Kosher salt and black pepper
1/2 cup plain panko bread crumbs
2 dozen small cremini mushrooms (about 1 pound), stemmed
2 tablespoons extra-virgin olive oil

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.

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STUFFED MUSHROOMS - THE PIONEER WOMAN
2009-08-03 Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems.
From thepioneerwoman.com
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7 EASY STUFFED MUSHROOM RECIPES THAT WILL WOW YOU
Instructions. Brush both sides of the mushroom caps with 1 1/2 teaspoons of olive oil (or more if needed), sprinkle with salt and pepper to taste, and bake at 375°F for 15 minutes. Remove from the oven and set aside. Heat 2 tablespoons of olive …
From delishably.com
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EASY STUFFED MUSHROOMS - COOK THIS AGAIN MOM
2020-09-21 Lightly saute the garlic and chopped stems. Drizzle a little olive oil in the skillet and add the garlic and mushroom stems. Cook and stir for only about a minute or two. Add salt and pepper at this point. In a small bowl, mix together the cottage cheese, Parmesan cheese, bread crumbs, parsley, and the stem and garlic mixture.
From cookthisagainmom.com
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STUFFED MUSHROOMS RECIPE | MYRECIPES
Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley. Step 3. Fill mushroom caps with clam mixture. Pour 3 Tbsp. water into a baking dish and place mushrooms in a single layer; sprinkle with mozzarella ...
From myrecipes.com
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CLASSIC, EASY STUFFED MUSHROOMS - THE WOKS OF LIFE
2018-11-14 Heat 6 tablespoons of butter in a small saucepan over low heat until it’s just melted. Remove from the heat. Next, use a pastry brush to lightly brush the mushroom caps with melted butter. Turn them over afterwards so they are top-side down. Preheat the oven to 375 degrees F.
From thewoksoflife.com
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STUFFED MUSHROOMS RECIPE - BBC FOOD
Method. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.
From bbc.co.uk
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STUFFED MUSHROOMS RECIPE - ALYONA’S COOKING
2020-05-11 Using a box grater, finely grate the stems. Saute the stems with garlic over medium heat until tender. Add the cream cheese and spices and continue to saute until cream cheese melts. Stir in the parmesan cheese and fill mushroom caps. Bake uncovered at 400° F for 40 minutes or until juices release and mushrooms darken and shrink.
From alyonascooking.com
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SIMPLE STUFFED MUSHROOMS RECIPE - DAMN FINE DISHES
2017-11-22 Use olive oil if you prefer. Stuff each cap with leftover dressing. Alternatively, you can make up a box of stove top to make this great appetizer for any occasion. Place the mushrooms on a baking sheet. Sprinkle a little parmesan cheese over each stuffed mushroom. Place in the oven at 375° F for 20 to 25 minutes.
From damnfinedishes.com
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BOUDIN STUFFED MUSHROOMS - THERESCIPES.INFO
Boudain (Boudin) Stuffed Bell Peppers Recipe top www.realcajuncooking.com. butter 1/4 cup water Instructions cut the tops off of each pepper stuff each bell pepper with boudain puncture small holes at the bottom of each pepper sprinkle tops with bread crumbs add a tab of butter on top of each pepper place in a baking pan with a small amount of water cook at 350 degrees F. …
From therecipes.info
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STUFFED MUSHROOMS - CAFE DELITES
Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
From cafedelites.com
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BOURSIN STUFFED MUSHROOM CAPS - THERESCIPES.INFO
Boursin Stuffed Mushrooms Recipe - Simply Recipes best www.simplyrecipes.com. Dec 6, 2021You can stuff the mushrooms in advance, but only cook them right before serving.Ingredients 24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4 pound total) 5 ounces Boursin garlic and herb cheese at room temperature 1/2 to 1 teaspoon …
From therecipes.info
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STUFFED MUSHROOMS {EASY APPETIZER} - TWO PEAS & THEIR POD
2021-04-06 In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat. In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes.
From twopeasandtheirpod.com
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MUSHROOM-STUFFED MUSHROOMS RECIPE | RACHAEL RAY
Stem all the mushrooms and chop all the stems and 4 of the mushrooms. Set aside. Dress the mushroom caps with a little EVOO and season with salt and pepper. Roast gill side down on a baking sheet for 12 to 15 minutes. Meanwhile, in a large skillet, melt the butter in 2 tablespoons EVOO (2 turns of the pan).
From rachaelray.com
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EASY STUFFED MUSHROOMS RECIPE | EATINGWELL
Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
From eatingwell.com
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EASY CHEESE STUFFED MUSHROOMS - INSPIRED TASTE
Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes. Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
From inspiredtaste.net
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PIZZA STUFFED MUSHROOMS | RECIPETIN EATS
2019-07-03 Brush the tops with oil, then quickly sprinkle on salt and pepper (be fast so it sticks!) Flip then lightly dab the inside with remaining oil, sprinkle with salt and pepper. Fill mushrooms with pizza sauce, sprinkle with chopped mushroom, onion, half salami and half olives. Bake 1 - Bake 10 minutes, remove from oven.
From recipetineats.com
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STUFFED MUSHROOM RECIPES | ALLRECIPES
12 Hearty Stuffed Portobello Mushroom Recipes. 13 Vegetarian Stuffed Mushroom Recipes. Spinach Stuffed Portobello Mushrooms. 263. 50. These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
From allrecipes.com
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Top Asked Questions

How to cook Stuffed mushrooms?
Flip over to butter the other side and place on a baking pan. Fill the mushroom caps with about 1 teaspoon of the spinach mixture and bake at 350°F for 15 minutes. Depending upon size, you should have approximately 30 stuffed mushrooms. Following a few simple tips can take your stuffed mushrooms to the next level.
How to bake mushrooms in oven?
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with some oil. Set aside. Clean the mushrooms, remove stems, and roughly chop stems, add to a bowl. Place mushroom caps onto the prepared baking sheet. Add the rest of the ingredients to the bowl with the chopped stems, stir to fully combine together.
What kind of cheese do you put on stuffed mushrooms?
Pork and cream cheese provide a flavorful, creamy stuffing for cute little mushroom caps. Stuffing cream cheese, Parmesan cheese, and bacon into mushrooms is a delicious way to impress someone special. This recipe will deliver tasty mushrooms stuffed with cheese, onion, and artichoke hearts.
What can you stuff mushrooms with?
Mushrooms can be stuffed with lots of ingredients, some top ideas are listed below: For meat lovers, you can use ground pork, chicken or beef for stuffing. Similarly, you can use a variety of Italian sausages. Just remove the casings and chop the sausage before frying.

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