VEGETARIAN GARLIC STUFFED MUSHROOMS
These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
Provided by Nagi | RecipeTin Eats
Categories Light Lunch Side
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350F.
- Break the stalks off the mushrooms, being careful to keep the caps in one piece.
- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
- Finely chop the stalks.
- Heat 1 tbsp olive oil in a fry pan over medium high heat.
- Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
- Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
- Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
- Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
- Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 97 g, Calories 140 kcal, Carbohydrate 8.5 g, Protein 3.3 g, Fat 11.4 g, SaturatedFat 2 g, Sodium 175 mg, Fiber 1.1 g, Sugar 1.3 g
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
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
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
STUFFED MUSHROOMS WITH PECORINO AND HERBS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 28 mushrooms
Number Of Ingredients 8
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.
STUFFED MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
- Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
- Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
PANKO STUFFED MUSHROOMS - ASIAN STYLE
These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results.
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 20 mushrooms, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Remove the stems from the mushrooms.
- Chop up the stems and two(2) of the whole mushrooms and set them aside.
- Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
- Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
- At this point, lots of moisture should be released from the mushrooms.
- Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
- Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
- If needed, add a coiple tbsp of water if panko seems overly dry.
- The mixture should be crumbly but, when you press some between your fingers, it should hold together.
- Mix in the scallions and adjust the salt to taste.
- Grease a baking sheet with a little sesame oil.
- Stuff each mushroom with the filling and place on the baking sheet.
- To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
- Bake for 20 minutes.
- To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
- Garnish with extra chopped scallions.
Nutrition Facts : Calories 88.9, Fat 5.1, SaturatedFat 0.8, Sodium 152.6, Carbohydrate 9.2, Fiber 1.7, Sugar 1.8, Protein 2.9
More about "stuffed mushrooms with panko and pecorino recipes"
STUFFED MUSHROOMS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (15)Category AppetizerCuisine AmericanTotal Time 40 mins
- In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.
- Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.
BRIE STUFFED MUSHROOMS TOPPED WITH GARLICKY PANKO
From fortheloveofcooking.net
PARMESAN-PANKO STUFFED MUSHROOMS RECIPE - TASTE OF …
From tasteofthesouthmagazine.com
PANKO, CREAM CHEESE & HERB STUFFED MUSHROOMS - A …
From asavoryfeast.com
PANKO-&-PARMESAN-CRUSTED MUSHROOMS RECIPE
From eatingwell.com
BRIE STUFFED MUSHROOMS - WHAT'S GABY COOKING
From whatsgabycooking.com
PANKO STUFFED MUSHROOMS RECIPE - ALLTASTYRECIPES.COM
From alltastyrecipes.com
STUFFED MUSHROOMS WITH PANKO AND PECORINO RECIPE
From pinterest.com
STUFFED MUSHROOMS WITH BRIE AND PANKO - IN SEARCH OF YUMMY-NESS
From insearchofyummyness.com
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
CRISPY BAKED MUSHROOMS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
PANKO STUFFED MUSHROOMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AIR FRYER CHEESY STUFFED MUSHROOM – PAGE 2 – THE REICPES 101
From thereicpes101.com
BEST STUFFED MUSHROOMS RECIPE - HOW TO MAKE STUFFED …
From delish.com
10 BEST STUFFED MUSHROOMS PANKO RECIPES | YUMMLY
From yummly.com
STUFFED MUSHROOMS WITH PANKO AND PECORINO RECIPES RECIPE
From food-recipe.info
STUFFED MUSHROOMS WITH PECORINO AND HERBS RECIPES RECIPE
From food-recipe.info
STUFFED MUSHROOMS WITH PANKO AND PECORINO RECIPES
From stevehacks.com
STUFFED MUSHROOMS RECIPE - LOVE AND LEMONS - PUREHEALTHY.CO
From purehealthy.co
STUFFED MUSHROOMS - DOWNSHIFTOLOGY
From downshiftology.com
SIMPLE STUFFED MUSHROOMS RECIPE | PBS FOOD
From pbs.org
STUFFED PORTOBELLO MUSHROOM PARMESAN RECIPE - SIMPLE AND SAVORY
From simpleandsavory.com
STUFFED MUSHROOMS WITH PANKO AND PECORINO | LORIE | COPY ME THAT
From copymethat.com
STUFFED MUSHROOMS RECIPE - LOVE AND LEMONS - GOOGLECHROM.CASA
From googlechrom.casa
STUFFED PORTOBELLO MUSHROOM RECIPES
From allrecipes.com
STUFFED MUSHROOMS WITH PECORINO AND HERBS RECIPES
From tfrecipes.com
STUFFED MUSHROOMS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
VALERIE BERTINELLI'S STUFFED MUSHROOMS RECIPE - TODAY.COM
From today.com
UNSTUFFED MUSHROOM CASSEROLE WITH PANKO TOPPING | SALTY SIDE …
From saltysidedish.com
GARLIC, PARMESAN PANKO STUFFED MUSHROOMS - TRUDY STONE
From trudyestone.com
STUFFED MUSHROOMS - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED MUSHROOMS RECIPE | EPICURIOUS
From epicurious.com
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
BACON STUFFED MUSHROOMS (PLUMP AND JUICY!) - PINCH AND SWIRL
From pinchandswirl.com
PANKO CRUSTED SAUSAGE STUFFED MUSHROOMS - TRIED AND TASTY
From triedandtasty.com
STUFFED MUSHROOMS WITH PANKO AND PECORINO RECIPE - NYT COOKING
From cooking.nytimes.cf
STUFFED MUSHROOMS WITH PANKO AND PECORINO RECIPE
From pinterest.com
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED
From delish.com
STUFFED MUSHROOMS WITH PANKO AND PECORINO RECIPES
From tfrecipes.com
SAUSAGE STUFFED MUSHROOMS WITH MASCARPONE - A FAMILY FEAST
From afamilyfeast.com
STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
From cookingclassy.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