DELICIOUS STUFFED MUSHROOMS
This is a replica of the delicious stuffed mushrooms served at Chessecake Factory and want to share it here. Enjoy them.
Provided by pink cook
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Clean mushrooms with a clean cloth. Remove stems and chop them finely. Brush mushroom tops with olive oil with a brush.
- Saute chopped garlic and green onion in the butter. Add parsley, oregano, chopped stems, salt and pepper. Remove from heat and add bread crumbs, 1/4 cup wine and mix well.
- Stir in the 1/2 cup Parmesan and 1/4 cup of the Fontina cheese to moist enough to stick together. (Add more wine if needed).
- Stuff mushroom caps quite high and top with the rest of 1/4 cup of fontina cheese. Place them in a 12x14 baking dish slightly oiled.
- Take remaining 1/2 cup wine and pour into bottom of baking dish, (it will run off to make a sauce and it is OK to drizzle some extra wine over the top of caps, if you like).
- Bake in pre-heated 350°F oven for about 10 minutes or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.
- Note: these are great at room temperature, or even still oven warm. Enjoy.
- MY PERSONAL UPDATED NOTE: I made this recipe again according with the last review to make the necessary corrections for the wine sauce and adding more cheese to make the sauce thicker and better. Hope this helps to improve this recipe.
SIMPLY DELICIOUS STUFFED MUSHROOMS
These stuffed mushrooms are fast and easy to make, and absolutely wonderful! Passed down from my father.
Provided by Princess Peggy
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- remove stems from mushrooms.
- finely chop stems.
- start browning the sausage.
- add in chopped stems the last few minutes.
- add garlic if desired.
- drain sausage and mushroom mixture.
- mix with softened cream cheese.
- spoon mixture into mushroom caps.
- broil for five minutes or until browned.
Nutrition Facts : Calories 322.5, Fat 29.6, SaturatedFat 13.9, Cholesterol 74.5, Sodium 630.5, Carbohydrate 3.7, Fiber 0.4, Sugar 0.8, Protein 10.9
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
ITALIAN STUFFED MUSHROOMS
Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 37m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
- Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
- Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Nutrition Facts : ServingSize 1 Serving
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