Easy Philadelphia Stuffed Mushrooms Recipes

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PHILLY STUFFED MUSHROOMS BY KRAFT



Philly Stuffed Mushrooms by Kraft image

Another Kraft recipe. Very good and so easy to make. I used bottle dressing instead of a pkg. mix and shredded Parmesan instead of grated and I also added some of the finely chopped stems. I'm also going to try these with crush french fried onions instead of the stuffing. So many possibilities! This makes a lot more than you need but it is good as a dip or spread also.

Provided by Catnip46

Categories     Vegetable

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

3 (8 ounce) packages mushrooms
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 (1/2 ounce) package Italian salad dressing mix
1/4 cup mayonnaise
2 tablespoons onions, minced
1 tablespoon fresh parsley, chopped
1 cup grated parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1 (6 ounce) package seasoned stuffing mix
3 tablespoons butter, melted

Steps:

  • PREHEAT oven to 350ºF.
  • CLEAN mushrooms and remove stems; set aside.
  • MIX cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside.
  • PUT stuffing mix in separate bowl.
  • STUFF mushrooms with the cream cheese mixture.
  • PRESS cream cheese side of mushrooms into the stuffing mix until well coated.
  • PLACE mushrooms. cream cheese sides up, on a baking pan, then drizzle with the melted butter.
  • BAKE for 30 minute Enjoy!

Nutrition Facts : Calories 333.7, Fat 24.7, SaturatedFat 13.2, Cholesterol 69.6, Sodium 614.1, Carbohydrate 19.1, Fiber 1.3, Sugar 4.8, Protein 10.6

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

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