Easiest Potluck Mushrooms Recipes
EASY STUFFED MUSHROOMS
This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Butter a shallow baking dish.
- Clean mushrooms with a brush (do not use water to clean the mushrooms).
- Gently twist off stems, setting mushroom caps aside.
- Finely chop stems, very small.
- In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
- Fill caps with crumb mixture.
- Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
- Set caps on buttered baking dish.
- Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.
Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4
7-INGREDIENT VEGAN STUFFED MUSHROOMS
Steps:
- Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.
- Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed - anywhere from 30-45 minutes. Taste to sample doneness - if you prefer a chewier, softer rice, cook longer. If you're OK with more bite, check around the 25-minute mark.
- In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.
- Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.
- Prepare parmesan cheese if needed. Set aside.
- Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.
- Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.
- Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)
- Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.
Nutrition Facts : ServingSize 1 mushrooms, Calories 66 kcal, Carbohydrate 8.5 g, Protein 2.2 g, Fat 4 g, Sodium 72 mg, Fiber 0.8 g
EASIEST POTLUCK MUSHROOMS
Make and share this Easiest Potluck Mushrooms recipe from Food.com.
Provided by Big Grant
Categories One Dish Meal
Time 2h2m
Yield 10-20 serving(s)
Number Of Ingredients 3
Steps:
- Put margarine and garlic in crock-pot, and turn on High.
- Fill with Cleaned Mushrooms, cover, and walk away for 1-2 hours.
- When you check on them again the mushrooms will be done and in the butter sauce ready to take to your party and everyone will love them.
Nutrition Facts : Calories 102, Fat 9.4, SaturatedFat 1.6, Sodium 111, Carbohydrate 3.3, Fiber 0.9, Sugar 1.6, Protein 3
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