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
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 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 :
BAKED STUFFED MUSHROOMS CAPS
This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
- Place mushroom caps on a buttered baking sheet and set aside.
- In a medium skillet sauté the chopped stems, onions, and garlic in oil.
- Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
- Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
- Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
- Sprinkle with cheese.
- Bake 20 minutes at 350°F.
Nutrition Facts : Calories 101.7, Fat 8.5, SaturatedFat 3.9, Cholesterol 16.2, Sodium 117.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 3.3
BAKED ESCARGOT IN MUSHROOM CAPS
I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!
Provided by Heirloom
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Stuff one escargot into each mushroom cap.
- Arrange caps on an escargot dish, one to each indentation.
- In a small sauté pan heat 1 tablespoon butter over medium-high heat.
- Cook shallots and garlic until softened and beginning to caramelize.
- Using a teaspoon drizzle shallot butter into each mushroom cap.
- Sprinkle with 1 tablespoon flat leaf parsley.
- Cover mushrooms with parmesan and gruyere.
- Bake for 20 minutes or until cheese is completely melted and browned in spots.
- Sprinkle with remaining parsley and grate fresh nutmeg over top.
- Serve immediately with slices of crusty baguette.
Nutrition Facts : Calories 383.2, Fat 17.4, SaturatedFat 9.7, Cholesterol 42.7, Sodium 690.7, Carbohydrate 42.5, Fiber 3, Sugar 1.5, Protein 15
BAKED MUSHROOMS CAPS
Large portobello mushroom caps topped with bacon bits, crunchy onions, juicy tomatoes and melting mozzerella cheese! Or if you prefer a touch of Asia, try replacing the bacon bits with minced chicken/pork mixed with a dash of salt, pepper, and soy sauce. Equally yummy!
Provided by Cook Food Mood
Categories Onions
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash mushrooms before removing stems.
- Add a dash of pepper to bacon bits.
- Chop garlic, onions, tomatoes into equally small bits and mix with bacon.
- Grease foil on oven tray and place each mixture-filled mushroom on it.
- Sprinkle shredded mozzerella cheese (or shredded cheddar) over each mushroom.
- Bake in oven for 130C to 150C oven for about 15 min or until cheese has melted.
- Serve them hot!
Nutrition Facts : Calories 315.3, Fat 17.3, SaturatedFat 7.2, Cholesterol 49.6, Sodium 770.5, Carbohydrate 21.6, Fiber 4.7, Sugar 8.9, Protein 21.4
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TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
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- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
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- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
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4.5/5 (31)Total Time 25 minsCategory AppetizerCalories 137 per serving
- Prep oven and baking sheet - Preheat to 450 F degrees and line baking sheet with parchment paper; set aside.
- Combine ingredients - In a bowl combine breadcrumbs, salt, pepper, garlic powder, parmesan cheese, and parsley. In separate bowl, whisk the egg whites.
- Dip your mushrooms - Dip each mushroom in egg whites, then roll mushroom through the breadcrumb mixture, and place on baking sheet.
- Bake - 10 - 15 minutes or until golden brown and crispy then serve with ranch dressing, marinara or dipping sauce of your choice!
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