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
VEGETARIAN GARLIC STUFFED MUSHROOMS
These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
Provided by Nagi | RecipeTin Eats
Categories Light Lunch Side
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350F.
- Break the stalks off the mushrooms, being careful to keep the caps in one piece.
- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
- Finely chop the stalks.
- Heat 1 tbsp olive oil in a fry pan over medium high heat.
- Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
- Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
- Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
- Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
- Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 97 g, Calories 140 kcal, Carbohydrate 8.5 g, Protein 3.3 g, Fat 11.4 g, SaturatedFat 2 g, Sodium 175 mg, Fiber 1.1 g, Sugar 1.3 g
VEGETARIAN STUFFED MUSHROOMS
Steps:
- Preheat oven to 400 F degrees.
- Clean the mushrooms and gently remove the stems from them.
- Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
- Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
- Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
- Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
- Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
- Bake for 15 minutes.
- Serve warm.
Nutrition Facts : ServingSize 4 mushrooms, Calories 85 kcal, Carbohydrate 9 g, Protein 4 g, Fat 4 g, Cholesterol 1 mg, Sodium 246 mg, Fiber 1 g, Sugar 3 g
VEGETARIAN STUFFED MUSHROOMS
These Vegetarian Stuffed Mushrooms are perfect to serve as appetizers at your next holiday gathering. They are flavorful, cheesy crowd pleasing finger foods
Provided by Yumna Jawad
Categories Appetizer
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F with a baking tray inside.
- In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic and cook until fragrant and slightly reduced, about 5 minutes. Add the thyme and walnuts, and cook to toast the walnuts lightly, about 1 minute. Remove from heat and set aside.
- In a small bowl, combine the chickpeas, parmesan cheese, parsley, salt and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Transfer the nut mixture on top of the chickpea mixture and stir to combine.
- Carefully place the mushrooms on the hot tray and spray with cooking spray. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
- Bake the preheated oven uncovered until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.
Nutrition Facts : Calories 179 kcal, Carbohydrate 9 g, Protein 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 236 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY VEGETARIAN STUFFED MUSHROOMS
Make and share this Easy Vegetarian Stuffed Mushrooms recipe from Food.com.
Provided by TVan8879
Categories Vegetable
Time 27m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute chopped mushroom stems with garlic and onion.
- Combine all the cheese with some salt and pepper to taste.
- Add the mushroom/garlic/onion mix to the cheese.
- Combine it all and fill in the mushroom caps
- Bake at 350 for 15 minutes.
- Broil for another 5 minutes.
Nutrition Facts : Calories 60.3, Fat 4, SaturatedFat 2.4, Cholesterol 12.7, Sodium 109.4, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 4.2
EASY STUFFED PORTOBELLA MUSHROOMS RECIPE
Easy Stuffed Portobella Mushrooms Recipe shows how to make stuffed baby bella or white mushrooms packed full of cheese and so much more!
Provided by Karin and Ken
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees.
- Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
- Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
- Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
- Blitz to combine ingredients until they are finely chopped
- Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
- Spoon stuffing mixture into each of the mushroom caps.
- Mushrooms must be packed and somewhat over flowing or full.
- Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
- They will look like this.
- Followed by two tablespoons of Parmesan cheese.
- Pour about ¼ cup of white wine into the pan - this is to help steam the mushrooms as they cook - this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
- Cover the pan with foil and bake for 30 minutes
- After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
- Remove from oven.
- Enjoy every bite!
GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}
These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!
Provided by Delicious Everyday
Categories Appetizer Main Course Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
- Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
- Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
- Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 8 g, Fat 6 g, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
10 EASY STUFFED MUSHROOMS YOU NEED TO TRY
These stuffed mushroom recipes are perfect to serve at your next party! From spicy to savory to seafood-stuffed, you'd better make extra since these bites will disappear quickly.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a stuffed mushroom recipe in 30 minutes or less!
Nutrition Facts :
EASY VEGETARIAN STUFFED MUSHROOMS
These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.
Provided by LaDonna Langwell
Categories Stuffed Mushrooms
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
- Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
- Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
- Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 6.5 g, Cholesterol 28.5 mg, Fat 10.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 135.1 mg, Sugar 1.8 g
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