Stuffed Mushrooms Parma Recipes

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STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

PARMESAN STUFFED MUSHROOMS



Parmesan Stuffed Mushrooms image

Easy and delicious! This makes enough stuffing for about 24-30 mushrooms. If you only want to make 12, make only half the stuffing.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 12 mushrooms

Number Of Ingredients 9

12 large stuffing mushrooms
1/4 cup olive oil
1 tablespoon butter
1 cup fresh breadcrumb
3/4 cup freshly grated parmesan cheese
1 tablespoon Italian parsley, finely chopped
1/2 teaspoon oregano
1 -2 garlic clove, finely chopped
melted butter

Steps:

  • Remove stems from mushroom caps and chop.
  • Cook in 1 tablespoons butter until liquid is evaporated.
  • Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
  • Dip cap in melted butter and stuff with Parmesan mixture.
  • Arrange in a baking dish.
  • Bake in a preheated 350º oven.
  • Bake for 20 minutes or until golden.

Nutrition Facts : Calories 116.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 8, Sodium 169.7, Carbohydrate 7.6, Fiber 0.7, Sugar 1, Protein 4.3

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

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Fall     Gourmet

Yield Makes 2 servings (4 as a side dish)

Number Of Ingredients 8

3 tablespoons olive oil
1 cup coarse fresh bread crumbs
1 medium onion, finely chopped
1 tablespoon minced garlic
4 medium portabella mushrooms (3/4 lb), stems finely chopped
3 canned plum tomatoes, chopped
1/2 teaspoon chopped fresh sage
1/2 cup dry white wine

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
  • Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
  • Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
  • Serve sprinkled with remaining bread crumbs.

STUFFED MARINATED PORTABELLA MUSHROOMS



Stuffed Marinated Portabella Mushrooms image

Categories     Herb     Mushroom     Appetizer     Bake     Marinate     Lunch     Parmesan     Fall     Prosciutto     Lettuce     Gourmet

Yield Serves 4 as a hearty first course or light main course

Number Of Ingredients 22

For Sherry vinaigrette
1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
For stuffing
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry Sherry
6 ounces mesclun (about 2 quarts loosely packed)
Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Steps:

  • Make vinaigrette:
  • In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
  • Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
  • Preheat oven to 350°F.
  • Make stuffing:
  • Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
  • Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
  • In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

STUFFED MUSHROOMS PARMA



Stuffed Mushrooms Parma image

A super simple but tasty stuffed mushroom. My adaptations to Mom's recipe. Try to find consistent medium size mushrooms, about 2 bites each.

Provided by LaraKN

Categories     Vegetable

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

1/2 lb medium cremini mushroom
1/4 cup grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine, melted
1 tablespoon green onion, minced
1 tablespoon breadcrumbs (Panko, regular, Italian seasoned)

Steps:

  • Clean mushrooms and trim the ends of the stems. Remove remaining stems and finely mince. Combine stems, Parmesan, green onion & bread crumbs, stir in melted butter.
  • Line a plate with paper towels, place mushroom caps on plate with the stem side down. Microwave 30-60 seconds until mushrooms have released their juices & start to soften.
  • Fill mushroom caps with stuffing and broil 2-3 minutes until top of stuffing is slightly crusty, Serve Hot.

Nutrition Facts : Calories 69.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.8, Sodium 117.3, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 2.9

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