SAUSAGE STUFFED MUSHROOMS
This is a wonderful recipe for anyone who enjoys mushrooms. I recommend trying to buy uniformly sized mushrooms, the larger the better. It will make for a nicer presentation.
Provided by Brian Blackley
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Remove the stems from mushrooms. Some will pop out of the caps easily. Others may require removal with a small paring knife.
- 2. Apply oil to a medium baking dish and coat. Place caps (stem side up) in the dish forming a series of small cups with the caps. Evenly distribute. Don't worry about gaps in between. Just evenly space.
- 3. Mince mushroom stems.
- 4. Brown sausage in a medium skillet with garlic. Drain.
- 5. Place sausage back into skillet on medium heat. Add breadcrumbs, cheese, mushroom stems, garlic and slowly add water as this mixture cooks. Reduce heat and cover. You want the cheese to melt and for the concoction to have the texture of a thick paste. Taste and add salt and pepper as needed. Should take about 15 minutes.
- 6. Spoon mixture into open mushroom caps. Take the leftover mixture and fill in the gaps.
- 7. Place in preheated oven at 350 degrees. Bake approximately 40 minutes until mushrooms are soft. Serve and enjoy!
EASY STUFFED MUSHROOMS WITH PARMESAN BREAD CRUMBS
We were very impressed with these stuffed mushrooms. The chopped stems, when cooked, soak up all the savory flavors and give the stuffing the perfect amount of moisture. Garlic and Parmesan give the mushrooms an Italian flair and the homemade bread crumbs give a nice texture. Cheddar cheese melted on top adds that extra sharpness...
Provided by Mary Lee
Categories Other Appetizers
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325° F.
- 2. Melt the butter in a small skillet over medium heat.
- 3. Add the garlic and sauté until softened, being careful not to brown.
- 4. Add the bread crumbs, chopped mushrooms, oregano, parsley, salt, and pepper.
- 5. Sauté until bread crumbs are slightly crisp and golden. Add the Parmesan cheese. Mix well. Remove from heat and allow to cool slightly.
- 6. Spoon the bread crumb mixture into the mushroom caps, packing in firmly.
- 7. Place on non-stick baking sheet or non-stick sprayed shallow baking dish. Bake until mushrooms and stuffing are heated through, about 30 minutes.
- 8. Approximately 10 minutes before mushrooms are done, sprinkle shredded cheese topping.
- 9. Return to oven for the remainder of cooking time. Serve hot or room temperature.
SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS
These stuffed portobello mushrooms are fresh and fantastic. Super hearty, they're stuffed with spinach, cheese, and fresh veggies. Red bell peppers add a mild flavor to the cheesy filling while onion gives a little bite. We added the optional bacon and love the saltiness it adds to the filling. Enjoy these portobello mushrooms...
Provided by Jennifer Bass
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
- 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
- 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
- 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
- 5. If you opted for the bacon, mix it in.
- 6. Stuff mushrooms with cheese mixture.
- 7. Top with remaining mozzarella.
- 8. Bake for approximately 25 minutes.
BLUE RIBBON STUFFED MUSHROOMS
I got this recipe from food.com.(This is not a weight watcher recipe). Weight Watcher Points: 6
Provided by Krystal McDow
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- 1. Brown pork sausage and crumble well.
- 2. Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
- 3. Return sausage to pan with onions and add cream cheese.
- 4. Over low heat stir sausage, onions, and cream cheese until well blended.
- 5. Remove stems from mushrooms and stuff each mushroom cap with the mixture.
- 6. Top with parmesan if desired.
- 7. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
HEAVENLY MUSHROOMS STUFFED WITH CRAB MEAT
If you love seafood, then you'll love these! The stuffing is delicious and I really liked the addition of different color bell peppers. I used small mushrooms because I like to serve one bite appetizers, but try using larger mushrooms for a great meal. They're delish!
Provided by Beth Streeter
Categories Seafood
Time 35m
Number Of Ingredients 9
Steps:
- 1. Put crab meat, peppers, onion, mayo, bread crumbs, and mozzarella cheese into a bowl and mix. I use my hands.
- 2. Take a 9x13 inch baking dish and spray with spray oil such as Pam.
- 3. Take the stem out of each mushroom and with your hand place crab meat mixture in firmly, making it rounded and place in your baking pan.
- 4. Do with with all of the mushrooms until all of the crab meat mixture is gone.
- 5. Sprinkle with 1 cup of shredded sharp Provolone.
- 6. Bake at 450 degrees for 20 to 25 minutes.
BLUE BACON STUFFED MUSHROOMS
Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!
Provided by Maggie Lopez
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 38m
Yield 3
Number Of Ingredients 8
Steps:
- Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
- Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
- Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
- Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 13.4 g, Cholesterol 72.9 mg, Fat 26.6 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 15.4 g, Sodium 813.7 mg, Sugar 2.3 g
BEST EVER STUFFED MUSHROOMS
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
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.
CRAB STUFFED MUSHROOMS - KETO FRIENDLY
These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay and crab, so opted to add a little extra on top. They'll be great at your next party.
Provided by Jill Moody
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Wipe clean, de-stem and de-gill your mushrooms. Chop gills and softer stems to make 1/8 c for filling. Set aside.
- 2. Melt butter and brush outer mushroom caps. Then pre-heat oven to 400 degrees.
- 3. Combine mayonnaise, cheese, egg, Old Bay, and cilantro in a large bowl and mix well.
- 4. Gently fold in the reserved chopped mushroom along with the crab meat until well combined. (be gentle... big chunks of crab are good)
- 5. Overstuff each mushroom cap with filling, mold with hand. Then coat generously with crushed pork skins. Set on a baking rack (if no baking rack is used beware of watery bottoms).
- 6. Bake at 400 degrees for about 20 minutes until golden brown and firm. Baking time will depend on size of your mushrooms and filling.
- 7. Let cool 5-10 minutes before serving. Refrigerate leftovers to reheat in oven (or microwave).
BLUE RIBBON STUFFED MUSHROOMS
These very easy mushrooms won a blue ribbon at the Arizona State Fair in the early 90's. These are great appetizers or even for a meal itself.
Provided by Pot Scrubber
Categories Pork
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Brown pork sausage and crumble well.
- Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
- Return sausage to pan with onions and add cream cheese.
- Over low heat stir sausage, onions, and cream cheese until well blended.
- Remove stems from mushrooms and stuff each mushroom cap with the mixture.
- Top with parmesan if desired.
- Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
- Note: Sauté mushroom stems and use any leftover filling in an omelette.
Nutrition Facts : Calories 226.3, Fat 17.4, SaturatedFat 7.9, Cholesterol 67.6, Sodium 110.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 14.6
BLUE CHEESE AND BACON STUFFED MUSHROOMS
A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. -Kristen Woodburn, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 236mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
BLUE CHEESE STUFFED MUSHROOMS
I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)
Provided by Deadheadie
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
- In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
- Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
- Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).
Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3
PARMESAN-GARLIC STUFFED MUSHROOMS
This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.
Provided by HeatherFeather
Categories Vegetable
Time 50m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
- Carefully remove stems from mushrooms and chop stems.
- Place butter and garlic into a heated skillet and let butter melt, stirring.
- Add chopped mushroom stems and saute until lightly brown.
- Add parsley,stir,and remove from heat.
- Add cheese and stir to combine.
- Add bread crumbs, stirring until mixture is crumbly.
- Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
- Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.
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