Taste Of Home Stuffed Mushrooms Recipes

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STUFFED MUSHROOM CAPS



Stuffed Mushroom Caps image

"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

24 large fresh mushrooms
6 tablespoons butter
3/4 cup dry bread crumbs
1 envelope onion soup mix
1/2 cup sliced almonds
1/4 cup shredded Parmesan cheese

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 :

BEST EVER STUFFED MUSHROOMS



Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SENSATIONAL STUFFED MUSHROOMS



Sensational Stuffed Mushrooms image

"Sometimes I use fewer mushrooms than this recipe calls for and really pile up the stuffing." -Sandy Harz, Grand Haven, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 5

30 large fresh mushrooms
1/2 pound bulk pork sausage
1 package (8 ounces) cream cheese, softened
1 cup dried tart cherries, chopped
2 green onions, chopped

Steps:

  • Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from the heat. Stir in the cream cheese, cherries and onions. Stuff into mushroom caps., Place on greased baking sheets. Bake at 425° for 8-10 minutes or until mushrooms are tender.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

STUFFED MUSHROOMS



Stuffed Mushrooms image

These scrumptious mushroom appetizers- from my grandmother's recipe- are perfect for serving at special-occasion dinners and birthdays.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

16 to 18 large fresh whole mushrooms
1 small onion, chopped
1 garlic clove, minced
2 tablespoons butter
8 butter-flavored crackers, crushed
3 ounces pepperoni or summer sausage, finely chopped
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms; set caps aside. Mince the stems. In a skillet over medium heat, saute stems, onion and garlic in butter until soft. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps; place on a greased baking sheet. , Bake at 375° for 15-20 minutes or until tender.

Nutrition Facts : Calories 159 calories, Fat 13g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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

NUTTY STUFFED MUSHROOMS



Nutty Stuffed Mushrooms image

Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 9

20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CREAM CHEESE-STUFFED MUSHROOMS



Cream Cheese-Stuffed Mushrooms image

You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 9

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.

APPETIZER STUFFED MUSHROOMS



Appetizer Stuffed Mushrooms image

Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter
1 sliced bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
Dash paprika
Grated Parmesan cheese

Steps:

  • Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated., Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ITALIAN-SEASONED STUFFED MUSHROOMS



Italian-Seasoned Stuffed Mushrooms image

Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!

Provided by janet

Categories     Stuffed Mushrooms

Time 1h

Yield 6

Number Of Ingredients 9

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
  • Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
  • Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 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

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

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