SPICY STUFFED MUSHROOMS
The creaminess of the cheese paired with the spicyness from the cayenne pepper make for a perfect combination. These are a definite hit at dinner parties and are VERY easy to make. There are always people asking for the recipe, which is in fact how I got it.
Provided by ScrappieDoo
Categories Lunch/Snacks
Time 35m
Yield 12 mushrooms
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 22.6, Sodium 88.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 2.8
SPICY STUFFED MUSHROOMS
These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain., Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese., Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender. ,
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 160mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY ITALIAN STUFFED MUSHROOMS
Add pepperoncini for extra heat in this mushroom filling made with spicy Italian sausage.
Provided by Food Network Kitchen
Time 1h
Yield 24 mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.
SPICY SHRIMP-STUFFED MUSHROOMS
These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.
Provided by Cameron Penner
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h5m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
- Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
- Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
- Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
- Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
- Bake in the preheated oven until hot and juicy, about 20 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 5.1 g, Cholesterol 40.9 mg, Fat 8.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 0.7 g
SPICY STUFFED MUSHROOMS JAMBALAYA
Number Of Ingredients 8
Steps:
- 1. Rinse and drain mushrooms. Pat dry with paper towels. Remove stems, reserving caps. Chop enough stems to make 1/2 cup.2. In small frypan cook chopped stems, onions and garlic in margarine or butter until tender. Stir in cracker crumbs, pepperoni, Parmesan cheese and oregano.3. Spoon into mushroom caps. Arrange in 15 x 10 x 1-inch baking pan. Bake at 425°F for 8 to 10 minutes or until mushrooms are tender.
Nutrition Facts : Nutritional Facts Serves
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