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.
STUFFED MUSHROOM CAPS DONE ON THE BBQ
Make and share this Stuffed Mushroom Caps done on the BBQ recipe from Food.com.
Provided by silky
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter with onion flakes, cheese bacon bits, bread crumbs and parsley.
- Stuff mushroom caps with this mixture.
- Have ready 6 squares of heavy-duty foil.
- Place 4 mushrooms on each square of foil and seal foil into packets.
- Place on grill 6 inches above gray coals for 12-15 minutes.
- Do not turn packets.
Nutrition Facts : Calories 163, Fat 10.8, SaturatedFat 6.5, Cholesterol 29.9, Sodium 214.5, Carbohydrate 9.5, Fiber 1.2, Sugar 2, Protein 8.2
FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS
Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.
Provided by Michelle Dudash
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium, about 350 to 400 degrees F.
- Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
- Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
- Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
- Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.
STUFFED MUSHROOM CAPS
These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d'oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Spinach
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400° degrees F.
- Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
- In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
- Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
- Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.
Nutrition Facts : Calories 62.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 18.1, Sodium 153.7, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 7.3
STUFFED MUSHROOM CAPS
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Nutrition Facts :
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat barbecue to medium heat.
- Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g
STUFFED GRILLED PORTOBELLO MUSHROOM CAPS
Great served as an appetizer with pasta Alfredo!
Provided by Dani
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
- Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
- Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 272 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 11.1 g, SaturatedFat 6.7 g, Sodium 365.1 mg, Sugar 1.8 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
More about "stuffedmushroomcapsdoneonthebbq recipes"
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
BARBECUED STUFFED TOMATOES | CANADIAN LIVING
From canadianliving.com
GRILLED HERB AND CHEESE STUFFED MUSHROOMS RECIPE
From thespruceeats.com
RECIPE: GRILLED STUFFED MUSHROOMS - KITCHN
From thekitchn.com
STUFFED MUSHROOMS | RECIPE | KITCHEN STORIES
From kitchenstories.com
EASY STUFFED MUSHROOMS {TOPPED WITH CHEESE!} - SPEND WITH …
From spendwithpennies.com
BEST STUFFED MUSHROOMS RECIPE - HOW TO MAKE STUFFED …
From delish.com
STUFFED MUSHROOM RECIPES – 10 DELICIOUS WAYS TO STUFF MUSHROOMS!
From peasandcrayons.com
STUFFED MUSHROOMS - IMPRESS YOUR GUESTS - SOBER JULIE
From soberjulie.com
10 BBQ DRY RUBS YOU CAN MAKE AT HOME
From smokedbbqsource.com
CLASSIC, EASY STUFFED MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
STUFFED MUSHROOM RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
CLASSIC STUFFED SHELLS RECIPE - THE CHUNKY CHEF
From thechunkychef.com
STUFFED MUSHROOMS RECIPE - ALYONA’S COOKING
From alyonascooking.com
CLASSIC CREAM CHEESE STUFFED MUSHROOMS - KITCHEN DIVAS
From kitchendivas.com
EASY CRAB STUFFED MUSHROOMS - THE STAY AT HOME CHEF
From thestayathomechef.com
10 BEST BBQ STUFFED MUSHROOMS RECIPES | YUMMLY
STUFFED MUSHROOMS WITH IMITATION CRAB MEAT – CHEF JOHN
From chefjohnfuller.com
EASY STUFFED MUSHROOM APPETIZER - THE LIVE-IN KITCHEN
From theliveinkitchen.com
SIMPLE STUFFED MUSHROOMS - COOKING | ADD A PINCH | ROBYN STONE
From addapinch.com
10 BEST BBQ STUFFED MUSHROOMS RECIPES | YUMMLY
From yummly.co.uk
EASY CRAB STUFFED MUSHROOMS - HEAVEN ON A PLATE!
From errenskitchen.com
ULTRA JUICY GRILLED BBQ PORK CHOPS - CREME DE LA CRUMB
From lecremedelacrumb.com
BOOM BOOM 'SHROOMS (STUFFED MUSHROOMS) | BUY THIS COOK THAT
From buythiscookthat.com
18 DELICIOUS STUFFED MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
CLASSIC STUFFED MUSHROOMS . EASY APPETIZER - THE FOOD BLOG
From thefoodblog.net
BBQ PIZZA STUFFED MUSHROOMS | TINNED TOMATOES
From tinnedtomatoes.com
STUFFED MUSHROOMS (GRILLED OR BAKED) - THE GRILLING GUIDE
From thegrillingguide.com
EASY SAUSAGE STUFFED MUSHROOMS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST IMITATION CRAB STUFFED MUSHROOMS RECIPES | YUMMLY
From yummly.com
BBQ STUFFED PORTOBELLO MUSHROOMS RECIPE - ADD A PINCH
From addapinch.com
GRILLED STUFFED MUSHROOMS - SMOKE GRILL BBQ
From smokegrillbbq.com
CRAB STUFFED MUSHROOMS - DEEP SOUTH DISH
From deepsouthdish.com
GRILLED STUFFED MUSHROOMS - THEONLINEGRILL.COM
From theonlinegrill.com
CRAB STUFFED MUSHROOM RECIPE + VIDEO + 23 EASY PARTY APPETIZERS
From itsyummi.com
BBQ SHREDDED CHICKEN - BAKING MISCHIEF
From bakingmischief.com
CROWD PLEASING STUFFED MUSHROOM CAPS RECIPE - TEASPOON OF …
From teaspoonofgoodness.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