Stuffed Mushrooms Iii Recipes

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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

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

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

THREE CHEESE STUFFED MUSHROOMS



Three Cheese Stuffed Mushrooms image

an easy and tasty little appetizer that I made for one of Country Lady's famous appy parties (April 2009) I sometimes will subsitute 1 large onion carmelized slow and low for the shallots, I actually like it better with the carmelized onions, but I thought I should post the recipe as I prepared it for the party

Provided by Lois M

Categories     Vegetable

Time 45m

Yield 24 mushrooms, 24 serving(s)

Number Of Ingredients 11

24 large white mushrooms
12 cremini mushrooms
12 slices bacon
1/2 cup cream cheese
1 cup gruyere or 1 cup swiss cheese, grated
1/2 cup parmesan cheese, grated -separated
1/2 cup shallot, finely chopped
2 -3 garlic cloves
1 teaspoon thyme
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

Steps:

  • cook and crumble the bacon.
  • remove stems from the large mushrooms.
  • chop stems and cremini mushrooms.
  • sautee shallots and garlic in olive oil until tender.
  • add chopped mushrooms,thyme and cayenne and sautee until tender.
  • stir in cream cheese until melted through.
  • mix in crumbled bacon.
  • add grated gruyere and half of the parmesan, mix thouroughly until melted through.
  • spoon mixture into large mushrooms.
  • sprinkle remaining parmesan on top.
  • place on a baking sheet and bake at 350 for approx 15 minutes.

Nutrition Facts : Calories 77.5, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.8, Sodium 98, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 4

STUFFED MUSHROOMS II



Stuffed Mushrooms II image

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

1 pound large mushrooms
1 ½ tablespoons vegetable oil
4 tablespoons butter
¼ cup minced onion
1 (6 ounce) can crab meat, drained
¼ cup cream cheese, softened
1 egg, lightly beaten
2 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

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

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