Spicy Stuffed Mushrooms Recipes

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 butter over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool.
• Add the bacon, mozzarella and chives 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.
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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:

• 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.

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.

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 the oven to 350 degrees.
• Place mushroom caps on a baking sheet lined with parchment paper.
• In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
• Place a heaping tablespoon into the cap of each mushroom.
• Bake the mushroom caps for 30 minutes.