Cheddar Stuffed Mushrooms Recipes

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CHEDDAR PECAN STUFFED MUSHROOMS



Cheddar Pecan Stuffed Mushrooms image

In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.

Provided by Teressa DeJong Drenth

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 15

Number Of Ingredients 9

1 pound fresh button mushrooms
½ cup butter
1 cup finely chopped green onion
3 cloves garlic, minced
1 ½ cups soft bread crumbs
1 cup shredded Cheddar cheese
½ cup finely chopped pecans
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove and finely chop stems from mushrooms.
  • Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
  • Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g

CHEDDAR STUFFED MUSHROOMS



Cheddar Stuffed Mushrooms image

Make and share this Cheddar Stuffed Mushrooms recipe from Food.com.

Provided by NELady

Categories     < 30 Mins

Time 30m

Yield 24 Stuffed Mushrooms, 8-12 serving(s)

Number Of Ingredients 6

24 large mushrooms, fresh, 1-1/2 to 2 inches in diameter
1/4 cup green onion, sliced
1 garlic clove, minced
1/4 cup margarine
2/3 cup fine dry breadcrumb
1/2 cup cheddar cheese, shredded

Steps:

  • Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
  • In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
  • Spoon crumb mixture into mushroom caps.
  • Arrange mushrooms in a 15x10x1-inch baking pan.
  • Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS



Longhorn White Cheddar Stuffed Mushrooms image

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

16 ounces of white button mushrooms
Olive or Avocado Oil
1.5 teaspoon Garlic Powder
1 teaspoon Salt
8 ounces soft cream cheese
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/4 cup shredded parmesan cheese
Shredded white cheddar cheese
3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes
1/4 cup shredded white cheddar
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
1/2 cup sour cream
1 teaspoon Pepper
1/2 teaspoon dry mustard

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!

CHEDDAR STUFFED MUSHROOMS



Cheddar Stuffed Mushrooms image

I got this from a recipe tree email. I haven't had a chance to try it yet, but it's up there on my appetizers to try list!

Provided by CandyTX

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb mushroom
6 tablespoons unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 medium onion, chopped small
1 cup coursely grated sharp cheddar cheese
1/2 cup fine fresh breadcrumb
1/4 teaspoon salt

Steps:

  • Preheat oven to 350.
  • Remove stemps from mushrooms and chop stems.
  • Melt butter.
  • With a pastry brush, gently brush mushroom caps all over with some melted butter.
  • Arrange caps, stemmed sides up, on a large baking sheet.
  • Lightly toast walnuts and finely chop.
  • Finely chopped parsley.
  • Saute onion with chopped stems in remaining butter over modestly high heat until mixture is softened.
  • Remove skillet from heat and stir in remaining ingredients.
  • Divide mixture among caps, mounding it slightly.
  • Mushrooms may be stuffed 4 hours ahead and chilled, covered.
  • Bake mushrooms in middle of oven for 20 minutes.
  • Serve warm.

Nutrition Facts : Calories 227.4, Fat 18.7, SaturatedFat 9, Cholesterol 37.7, Sodium 216.5, Carbohydrate 9.5, Fiber 1.7, Sugar 2.2, Protein 7.6

BACON AND CHEDDAR STUFFED MUSHROOMS



Bacon and Cheddar Stuffed Mushrooms image

Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.

Provided by GRNSTR1PE

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
¾ cup shredded Cheddar cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove mushroom stems. Set aside caps. Chop the stems.
  • In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  • In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  • Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Categories     Mushroom     Appetizer     Bake     Sauté     Cocktail Party     New Year's Eve     Cheddar     Walnut     Gourmet

Yield Makes about 25

Number Of Ingredients 8

1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste

Steps:

  • Preheat oven to 350° F.
  • Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
  • Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
  • Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 5

2 (8-oz.) pkg. fresh whole mushrooms, cleaned
3/4 cup 10-minute herb stuffing mix
2 oz. (1/2 cup) shredded extra-sharp Cheddar cheese
1/4 cup butter, melted
2 tablespoons finely chopped onion

Steps:

  • Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
  • In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
  • Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.

Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g

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