SAVORY HERB-STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
PORTABELLA MUSHROOMS WITH HERBS
Marinating with fresh herbs and garlic is the secret to flavor-packed grilled portabellas.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.
- Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.
Nutrition Facts : Calories 110, Carbohydrate 4 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 1 g, TransFat 0 g
CREAMY HERB-MUSHROOM SAUCE
Creamy sauce made with herbs and mushroom is so rich and it tastes good ladled over chicken, beef or pork.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
- Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
- Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.
Nutrition Facts : Calories 85, Carbohydrate 2 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 2 tablespoons, Sodium 45 mg
GARLIC HERB CHEESE STUFFED MUSHROOMS
These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.
Provided by Amy Neiter
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
- Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
- Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
- Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g
SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE
This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.
Provided by Karyn
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
- Toss linguini with shrimp sauce and serve.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g
MUSHROOMS WITH HERB CREAM
Number Of Ingredients 10
Steps:
- 1. Clean and stem mushrooms. Reserve stems for another use. Set mushroom cap aside.2. In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder and hot pepper sauce until well blended. Using a decorating bag fitted with a star tube, pipe about 1/2 tablespoon of the mixture into each cap or use a spoon if desired. Serve immediately or refrigerate up to 4 hours. Can be served straight from the refrigerator.3. To serve, garnish with capers, chopped green pepper or paprika if desired.
Nutrition Facts : Nutritional Facts Serves
MUSHROOMS WITH HERBS AND BUTTER
Most cultures enjoy mushrooms, but none treats them more regally than the French. This prime example is best made with lots of butter (not bad with the smaller amount, either, of course) and wild mushrooms. But if you have access only to cultivated mushrooms, combine a couple of varieties-button with shiitake and portobello, for example, and, if possible, a small handful of dried porcini, reconstituted as on page 112\. This can also be served as a side dish, especially with poultry.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the butter in a skillet over medium-high heat. When the butter foam subsides, add the shallot and cook for a minute. Reduce the heat to medium and add the mushrooms. Cook, stirring occasionally, for about 5 minutes.
- Add the remaining ingredients and cook, stirring, for another minute or two. Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.
- Quite the luxury: Step 1 remains the same. In step 2, before adding the herbs and garlic, stir in 1/2 cup heavy cream or crème fraîche. Bring to a boil, stirring, then reduce the heat, add the remaining ingredients, and finish as directed.
- In step 1, substitute extra virgin olive oil for the butter; omit the shallots. In step 2, use parsley only (though it won't hurt to add the other herbs), along with 1 tablespoon minced garlic and about 1/4 cup fresh bread crumbs (page 580). Finish with a few drops of fresh lemon juice.
MUSHROOMS WITH HERB CREAM
Number Of Ingredients 10
Steps:
- Clean and stem mushrooms. Reserve stems for another use. Set mushroom cap aside.In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder and hot pepper sauce until well blended. Using a decorating bag fitted with a star tube, pipe about 1/2 tablespoon of the mixture into each cap or use a spoon if desired. Serve immediately or refrigerate up to 4 hours. Can be served straight from the refrigerator.To serve, garnish with capers, chopped green pepperor paprika if desired.
Nutrition Facts : Nutritional Facts Serves
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