Garlic Parmesan Mushrooms Recipes

CREAMY GARLIC PARMESAN SAUTEED MUSHROOMS

Creamy Garlic Parmesan Sauteed Mushrooms image

Easy garlic mushrooms cooked in creamy Parmesan sauce is a delicious side dish and makes the best mushroom toast, ever.

Provided by Alida Ryder

Time 25m

Number Of Ingredients 10

Ingredients

1 kg (2lbs) mushrooms
1 tbsp butter
4 garlic cloves (crushed)
pinch of oregano
pinch of chilli flakes
1 cup cream
½ cup grated Parmesan cheese
2 tbsp parsley
1-2 tsp lemon juice
salt and pepper (to taste )

Steps:

Clean the mushrooms by wiping them with a cloth.
Mushrooms are like little sponges so washing them will mean they'll absorb a lot of water.
Once the mushrooms are clean, melt the butter or add a splash of oil in a large pan set over medium-high heat.
Add the mushrooms and allow to cook, stirring regularly, until golden brown. If a lot of liquid cooks out, allow to simmer until evaporated.
Add the garlic , oregano and chilli and cook for a minute then pour in the cream, lemon juice and Parmesan.
Cook for 3-5 minutes until the sauce has thickened slightly.
Season with salt and pepper and add the parsley then serve.

Nutrition Facts : Calories 146 kcal, Carbohydrate 10 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 134 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories Appetizers

Yield 15 servings

Number Of Ingredients 12

Ingredients

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

Preheat oven to 350° F (180°C).
Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Garnish with a sprinkle of parsley, then serve!
Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

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