Cheesy Stuffed Mushrooms Recipes

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CHEESE-STUFFED MUSHROOMS



Cheese-Stuffed Mushrooms image

"There are never leftovers when I serve these! This recipe is from a friend, but I modified it for a slimmer version that tastes as good as the original." Cathy Barger - Clarksville, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

24 medium fresh mushrooms
Butter-flavored cooking spray
3 tablespoons chopped shallot
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
1/4 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
2 to 3 tablespoons fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

EASY CHEESE STUFFED MUSHROOMS



Easy Cheese Stuffed Mushrooms image

These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!

Provided by Adam and Joanne Gallagher

Categories     Appetizer

Time 25m

Yield Makes 20 stuffed mushroom caps

Number Of Ingredients 10

20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional

Steps:

  • Heat oven to 375° degrees Fahrenheit.
  • Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
  • Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
  • Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
  • Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
  • Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
  • Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
  • Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
  • Serve with chopped fresh herbs and freshly ground black pepper on top.

Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

CHEESY STUFFED MUSHROOMS



Cheesy Stuffed Mushrooms image

Prebaking the mushrooms to extract the moisture in them is a critical step, don't stuff the mushrooms before baking them firstly! Although this recipe will make about 18-20 large stuffed mushrooms, I strongly suggest to double the amounts, you will be eating half of them just yourself, they are THAT good! These are still really good without adding the mozzeralla cheese on top, but I think they are even better with the cheese, you can even sprinkle with Parmesan cheese in place of the mozza cheese.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 13

3 slices sandwich bread (crusts removed)
2 tablespoons olive oil
salt and pepper
20 large white button mushrooms (about 2-1/2 inches in diameter)
3 tablespoons butter (no substitutes)
1 medium onion, very finely chopped
1 stalk celery, very finely chopped
1 tablespoon fresh minced garlic
3/4 teaspoon dried oregano
1/4 cup grated parmesan cheese
1/4 cup asiago cheese
1/4 cup chopped fresh parsley
1 cup mozzarella cheese, shredded (or to taste)

Steps:

  • Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
  • Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
  • Carefully remove the stems from the mushroom caps and finely chop.
  • Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
  • White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
  • Saute the chopped stems, stirring until golden (about 5-6 minutes).
  • Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
  • Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
  • Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
  • Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
  • Delicious!

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEESY MUSHROOM-STUFFED CHICKEN BREASTS



Cheesy Mushroom-Stuffed Chicken Breasts image

This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.

Provided by Luv2Cook

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 11

cooking spray
4 (5 ounce) boneless, skinless chicken breasts
1 cup sliced button mushrooms
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
ground black pepper to taste
1 cup shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup dry bread crumbs, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
  • On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
  • Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
  • Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g

CHEESY MUSHROOM-STUFFED CHICKEN BREAST



Cheesy Mushroom-Stuffed Chicken Breast image

Yummy chicken breast stuffed with a Cheddar cheese and mushroom filling. Can make ahead and keep in the fridge for later!

Provided by Marcia Smith Mann

Categories     Stuffed Chicken Breasts

Time 3h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
½ cup finely chopped mushrooms
2 tablespoons all-purpose flour
½ cup sour cream
¼ teaspoon salt, or more to taste
ground black pepper to taste
1 ½ cups shredded sharp Cheddar cheese
½ cup all-purpose flour, or as needed
2 large eggs, beaten
1 cup dry bread crumbs
6 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, or as needed

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.
  • Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."
  • Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.
  • Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.
  • Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 528.7 calories, Carbohydrate 24.4 g, Cholesterol 190.9 mg, Fat 27.9 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 13.2 g, Sodium 535.7 mg, Sugar 1.6 g

CHEESY STUFFED MUSHROOMS ON TOAST



Cheesy stuffed mushrooms on toast image

Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients

Provided by Sara Buenfeld

Categories     Snack, Treat

Time 10m

Number Of Ingredients 5

50g butter with Mediterranean herbs, or garlic butter
4 large flat mushrooms
225g bag baby spinach
4 thick slices of bread, preferably granary from a small loaf
4 generous slices of cheddar cheese, about 100g/4oz

Steps:

  • Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
  • Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
  • Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.44 milligram of sodium

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