Spicy Cream Cheese Parmesan Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

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.

Steps:

• Heat oven to 350ºF.
• Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed mushroom flesh and stems. Place caps, hollowed sides up, on parchment-covered rimmed baking sheet.
• Melt margarine in large skillet on medium heat. Add onions and chopped mushrooms; cook and stir 5 min. or until tender. Remove from heat. Stir in next 2 ingredients, and half each of the cracker crumbs and parsley. Use melon baller to portion filling into caps; top with remaining crumbs.
• Bake 25 min. or until heated through. Sprinkle with remaining parsley.

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.

Steps:

• Wash the mushrooms and pat dry with paper towels.
• Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
• Preheat oven to 350.
• Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
• Place 1 heaping teaspoon of the mixture into each mushroom cap.
• Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
• Remove from oven and let cool for 5 minutes.
• Serve stuffed mushrooms on a decorative serving platter.
• Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

Steps:

• Preheat oven to 350°F and spray baking sheet with cooking spray.
• Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
• Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
• Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
• Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.