BEST EVER STUFFED MUSHROOMS
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS
Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.
Provided by Katie Clark
Categories Copycat
Time 1h
Number Of Ingredients 19
Steps:
- Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!
STUFFED MUSHROOMS "THE BEST I'VE EVER HAD"
I've had several people tell me these are the best stuffed mushrooms they've ever had! (In fact, every few months, a friend of mine tells me: "My mom was talking about your mushrooms again today...she sure loves them." Her mom tried them once at a New Year's Eve party about three years ago LOL) These are similar to Olive Garden's, but not nearly as greasy and more flavorful!! Once I tried subbing canned crab for the clams but was NOT impressed...the crab version was so bland! Even if someone doesn't like clams or seafood, I think they'll like this recipe...it doesn't taste seafood-y at all, but the clams add an element that will be missed. I hope you enjoy 'em! :-)
Provided by Robyns Cookin
Categories Vegetable
Time 45m
Yield 20 mushrooms, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly grease a 9x13-inch glass casserole dish.
- Arrange mushroom caps, hollow-side up, in the dish.
- In a medium bowl, mix together the minced clams, garlic, Parmesan, onion, bread crumbs, bell pepper, parsley, Italian seasoning, and pepper.
- Stir in 3 tablespoons of the butter and add some of the reserved clam juice until mixture is moist and sticks together (but isn't soggy).
- Generously fill the mushroom caps with the clam mixture and sprinkle with mozzarella cheese.
- Drizzle with the remaining butter and bake for 30 minutes or until lightly browned.
Nutrition Facts : Calories 137.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 18.2, Sodium 252.8, Carbohydrate 5.6, Fiber 0.6, Sugar 0.9, Protein 8.4
THE BEST STUFFED MUSHROOMS I'VE EVER HAD
Make and share this The Best Stuffed Mushrooms I've Ever Had recipe from Food.com.
Provided by Deco Lady
Categories Vegetable
Time 45m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- mix all ingredients together and stuff washed mushroom caps.
- place on cookie sheet.
- bake at 450 degrees F 20 minutes or until tops are browned.
Nutrition Facts : Calories 39.2, Fat 3.4, SaturatedFat 2.1, Cholesterol 10.6, Sodium 32.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 1.5
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CLASSIC, EASY STUFFED MUSHROOMS - THE WOKS OF LIFE
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5/5 (7)Total Time 45 minsCategory AppetizerCalories 193 per serving
- Rinse the mushrooms lightly to clean them of any dirt, but don’t use too much water. You don’t want them to get soggy.
- Carefully break off the mushroom stems (they should come off easily, or you can cut them). Set them aside and toss them into a vegetable stir-fry, vegetable stock, lo mein, or an omelette! You might think about including them in the stuffing, but that will make it too wet, which you don’t want! A drier stuffing is key to making these stuffed mushroom caps a success.
- Pat the mushroom caps dry with a paper towel, and arrange them neatly on a sheet pan with the cap side up.
- Heat 6 tablespoons of butter in a small saucepan over low heat until it’s just melted. Remove from the heat. Next, use a brush to lightly brush the mushroom caps with melted butter, turning them over afterwards so they are top-side down.
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