Stuffed Mushrooms Parmesan Fungi Alla Parmigana Recipes

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MUSHROOM PARMESAN



Mushroom Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Preheat the oven to 400 degrees F.
  • Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

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

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 PARMESAN (FUNGI ALLA PARMIGANA)



Stuffed Mushrooms Parmesan (fungi Alla Parmigana) image

Make and share this Stuffed Mushrooms Parmesan (fungi Alla Parmigana) recipe from Food.com.

Provided by Kim D.

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb mushroom, with caps
2 tablespoons olive oil
1/4 cup chopped onion
2 cloves garlic, finely minced
1/3 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon oregano

Steps:

  • Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
  • Clean mushrooms.
  • Cut off stems and save.
  • Place mushrooms in prepared pan, cut side up.
  • Finely chop mushroom steams.
  • Heat oil in skillet and saute steams, onion and garlic.
  • Cook slowly until onions and garlic have slightly browned.
  • Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
  • Scoop spoonfuls of mixture onto each mushroom.
  • Sprinkle a little olive oil on top of mushrooms.
  • Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.

STUFFED MUSHROOMS PARMIGIANA RECIPE



Stuffed Mushrooms Parmigiana Recipe image

Provided by á-170456

Number Of Ingredients 12

12 large mushrooms - (to 15)
2 tablespoons butter
1 medium onion chopped finely
2 ounces diced pepperoni
1/4 cup finely-chopped green pepper
1 small garlic clove minced
1/2 cup finely-crushed Ritz crackers (abt 12 crackers)
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth

Steps:

  • Preheat oven to 325 degrees. Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Stir in broth. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly. This recipe yields 12 to 15 pieces.

PARMESAN MUSHROOMS



Parmesan Mushrooms image

This easy-to-make side dish goes well with steak or chicken. --Stephanie Marchese

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley

Steps:

  • In a large skillet, saute mushrooms in butter for 2 minutes. In a small bowl, combine the sour cream, flour, salt and pepper; stir into mushrooms. Cook just until bubbly, stirring frequently. , Spoon the mushroom mixture into a greased 8-in. square baking dish. Sprinkle with cheese. Bake at 425° for 10-15 minutes or until golden brown. Sprinkle with parsley before serving.

Nutrition Facts :

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