STUFFED CREAM CHEESE MUSHROOMS
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
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
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
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 :
STUFFED MUSHROOM CAPS
Steps:
- Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
- Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
- Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
- Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.
GOLDEN MUSHROOM CAPS
Golden mushroom caps are a delicious part of the Porcini Stuffed Mushrooms with Camembert appetizer.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Remove stems from the mushrooms and reserve if used in filling. Use a damp cloth or mushroom brush to clean mushrooms. Brush each mushroom cap with the olive oil; season with salt and pepper.
- Place the mushrooms, cap side up, on a baking sheet. Roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap side up on paper towels to drain. The mushroom caps can be stored in an airtight container for up to 4 hours.
MARINATED MUSHROOM CAPS
Make and share this Marinated Mushroom Caps recipe from Food.com.
Provided by wild_flower98
Categories Vegetable
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
- Set aside.
- Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
- Fridge for 4 hours.
- Keep up airtight container.
- *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
Nutrition Facts : Calories 190.5, Fat 18.7, SaturatedFat 2.4, Sodium 297.7, Carbohydrate 4.6, Fiber 1.5, Sugar 2.1, Protein 3.8
YUMMY MUSHROOM CAPS
I like this recipe because you can change it up. Its easy to do and a favorite with everyone who tries it. People asked me for the recipe all the time. Make sure you make extra because people will go for seconds and thirds.
Provided by nadine s.
Categories Vegetable
Time 20m
Yield 20-40 mushrooms, 10-20 serving(s)
Number Of Ingredients 7
Steps:
- Wash mushrooms, and separate the stems from the mushrooms.
- Chop stems and crab up fine and set aside.
- In bowl cream the cream cheese and add the mushroom and crab mix.
- Add garlic and pepper-taste add more if needed.
- Add mozzarella, and cream all together.
- Stuff into mushrooms.
- Pre-heat oven 400 degrees, place mushrooms on cookie sheet and cook until done.
- for a change instead of garlic us emeralds regular sessioning.
Nutrition Facts : Calories 223.2, Fat 19.5, SaturatedFat 11, Cholesterol 65.3, Sodium 337.1, Carbohydrate 4.9, Fiber 0.4, Sugar 3, Protein 8.3
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