Garden Stuffed Mushrooms Recipes

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MOUTH-WATERING STUFFED MUSHROOMS



Mouth-Watering Stuffed Mushrooms image

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.

Provided by Angie Gorkoff

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 8

12 whole fresh mushrooms
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 ground cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)



Olive Garden Stuffed Mushrooms (Copycat) image

We LOVE Olive Garden's stuffed mushrooms and were thrilled to find this recipe at the Copykat website!

Provided by Molly53

Categories     Cheese

Time 45m

Yield 8-12 mushrooms, 4-6 serving(s)

Number Of Ingredients 15

8 -12 fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 teaspoon oregano leaves
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)

Steps:

  • Preheat the oven to 350°F.
  • Lightly oil a small baking dish.
  • Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
  • Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
  • Add Italian bread crumbs, egg, clam juice, mixing well.
  • Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
  • Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
  • Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
  • Cover and place in oven for about 35- 40 minutes.
  • Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
  • Garnish with freshly diced parsley.
  • Serve hot.

Nutrition Facts : Calories 293.1, Fat 20.3, SaturatedFat 11.8, Cholesterol 109.1, Sodium 618.8, Carbohydrate 13.6, Fiber 1.3, Sugar 1.9, Protein 14.7

OLIVE GARDEN STUFFED MUSHROOMS



Olive Garden Stuffed Mushrooms image

Everyone enjoys a great stuffed mushroom, and these are awesome. It's like having Olive Garden mushrooms at home! This copycat recipe for Olive Garden stuffed mushrooms is crowd-pleasing. This recipe is a winner in my family, and it will be in yours.

Provided by Stephanie Manley

Categories     Appetizer

Time 40m

Number Of Ingredients 14

9 ounces mushrooms
6 ounces clams (drained)
1 tablespoon green onion (chopped fine)
1 egg (beaten)
1/2 teaspoon garlic (minced)
1/8 teaspoon garlic salt
1/2 cup Italian breadcrumbs
1 teaspoon oregano leaves
1 tablespoon butter (melted and cooled)
2 tablespoons Parmesan cheese ( finely grated )
1 tablespoon Romano cheese ( finely grated )
2 tablespoons mozzarella cheese ( finely grated for stuffing)
1/4 cup mozzarella cheese ( finely grated for garnish)
1/4 cup butter (melted)

Steps:

  • Wash the mushrooms, remove the stems, and pat dry. Save the stems for another recipe. Drain the clams and reserve the liquid.
  • In a mixing bowl, mix together clams, green onion, minced garlic, garlic salt, 1 tablespoon soft butter, and oregano. Add egg, breadcrumbs, and clam juice and mix everything together. Stir the cheeses into the clam stuffing until well blended.
  • Place the clam mixture in each mushroom cavity and make it into a small mound. You should be able to stuff between 8 and 12 mushrooms depending on the size of the mushrooms. Place the mushrooms in a lightly-oiled baking dish. Pour 1/4 cup melted butter over the mushrooms.
  • Cover and place in a preheated oven at 350 degrees for about 35 - 40 minutes. Remove from the oven and sprinkle the mushrooms with freshly grated mozzarella cheese. Pop them back in the oven until the cheese is just slightly melted.
  • Garnish with freshly diced parsley.

Nutrition Facts : Calories 279 kcal, Carbohydrate 13 g, Protein 11 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 602 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CLASSIC STUFFED MUSHROOMS



Classic Stuffed Mushrooms image

Add some vegetables to your party appetizer spread with this savory stuffed mushroom recipe.

Provided by BHG Test Kitchen

Time 37m

Number Of Ingredients 9

24 large fresh mushrooms, about 2 inches in diameter
0.5 cup seasoned fine dry bread crumbs
0.333 cup grated Parmesan cheese
0.333 cup sour cream
2 cloves garlic, minced
2 tablespoon snipped fresh Italian parsley
0.25 teaspoon salt (optional)
0.25 teaspoon black pepper
Nonstick cooking spray

Steps:

  • Preheat oven to 425°F. Clean mushrooms. Remove stems from mushrooms; discard stems. Place mushroom caps, stem sides up, in a 15x10x1-inch baking pan; set aside.
  • In a small bowl stir together bread crumbs, Parmesan cheese, sour cream, garlic, parsley, salt, and pepper. Spoon mixture into mushroom caps. Lightly coat mushrooms with nonstick cooking spray. Bake, uncovered, for 17 to 20 minutes or until light brown and heated through.

Nutrition Facts : Calories 25 kcal, Carbohydrate 2 g, Cholesterol 2 mg, Protein 1 g, SaturatedFat 1 g, Sodium 64 mg, Sugar 1 g, Fat 1 g, UnsaturatedFat 0 g

STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)



Stuffed Chicken Marsala (Olive Garden Copycat) image

Seasoned and stuffed chicken marsala is a delicious Olive Garden copycat dish featuring mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.

Provided by Tiffany

Categories     Main Course

Time 50m

Number Of Ingredients 14

4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes (see note)
⅔ cup shredded parmesan cheese
3 tablespoons oil
salt and pepper to taste
2 teaspoons Italian seasoning
1 ½ cups marsala cooking wine ((may sub chicken broth))
3 teaspoons minced garlic
1 cup sliced mushrooms
½ cup heavy cream
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
grated parmesan cheese and parsley or thyme for topping (optional)

Steps:

  • Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
  • Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
  • Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
  • Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
  • In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
  • Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

Nutrition Facts : Calories 722 kcal, Carbohydrate 17 g, Protein 45 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 173 mg, Sodium 1054 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
  • Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
  • Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

GARDEN STUFFED MUSHROOMS



Garden Stuffed Mushrooms image

Carrot and green pepper add color and crunch to these tasty stuffed mushrooms. Great appetizer for any occasion. From Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Vegetable

Time 37m

Yield 16 appetizers

Number Of Ingredients 8

1/2 cup herb seasoned stuffing mix, dried crumbly style, crushed
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup carrot, finely chopped
1/4 cup green pepper, finely chopped
1 pinch black pepper
2 tablespoons onions, finely chopped
16 mushrooms, stems removed
cheese, your favorite (optional)

Steps:

  • heat oven to 350*F.
  • in small bowl stir together all ingredients except mushrooms.
  • stuff each mushroom cap with 1 tablespoon filling.
  • place in buttered 13x9 baking pan.
  • bake for 20 to 25 minutes or until tender.
  • sprinkle with cheese if desired and bring back to oven until cheese melts.

Nutrition Facts : Calories 31.1, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 22.6, Carbohydrate 1, Fiber 0.3, Sugar 0.5, Protein 0.6

EASY VEGETARIAN STUFFED MUSHROOMS



Easy Vegetarian Stuffed Mushrooms image

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

2 tablespoons butter, divided, or more as needed
10 medium brown mushrooms, stems removed and diced
3 ounces garden vegetable cream cheese spread (such as Philadelphia(R) Garden Vegetable), or more to taste
2 stalks green onions, chopped
1 tablespoon chopped fresh chives, or to taste
¼ cup panko bread crumbs

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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STUFFED MUSHROOMS - BETTER HOMES & GARDENS
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2011-06-14 In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon …
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  • Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
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BAREFOOT CONTESSA | SAUSAGE-STUFFED MUSHROOMS | …
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Sausage-Stuffed Mushrooms from Barefoot Contessa. Preheat the oven to 325 degrees. Trim the mushroom stems and chop them finely. Set aside. …
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  • Preheat the oven to 325 degrees. Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
  • Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.
  • Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the -stuffing is browned and crusty.


EASY STUFFED MUSHROOMS RECIPE | OLIVE GARDEN …
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GET THE SECRET OLIVE GARDEN CLAM STUFFED MUSHROOMS …
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STUFFED MUSHROOMS RECIPE | MYRECIPES
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  • Preheat oven to 350°F. Remove stems from all mushrooms; set aside 20 mushroom caps. Chop and combine mushroom stems and remaining whole mushrooms.
  • Melt butter over medium heat. Add chopped mushrooms, salt, pepper and garlic and cook, stirring, for 5 minutes. Place in a bowl; stir in 1/3 cup Parmesan, cream cheese, clams, bread crumbs, Italian seasoning and 1 Tbsp. parsley.
  • Fill mushroom caps with clam mixture. Pour 3 Tbsp. water into a baking dish and place mushrooms in a single layer; sprinkle with mozzarella and remaining Parmesan.


SIMPLE DELICIOUS STUFFED MUSHROOMS - OLIVE GARDEN …
2021-02-02 Copycat Olive Garden Stuffed Mushrooms Recipe. Olive Garden Copycat stuffed mushrooms are a fantastic delicious appetizer for any party and really they are hearty enough …
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  • Clean the mushrooms by wiping with a dry paper towel to remove any debris. Do not wash the mushrooms under water, they will absorb the water and become mushy. Remove the stems (save and use in an omelet or other dish).


COPYCAT OLIVE GARDEN STUFFED MUSHROOMS RECIPE BY TODD WILBUR
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