Healthy Cheese Stuffed Mushrooms Recipes

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EASY CHEESE STUFFED MUSHROOMS



Easy Cheese Stuffed Mushrooms image

These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!

Provided by Adam and Joanne Gallagher

Categories     Appetizer

Time 25m

Yield Makes 20 stuffed mushroom caps

Number Of Ingredients 10

20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional

Steps:

  • Heat oven to 375° degrees Fahrenheit.
  • Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
  • Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
  • Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
  • Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
  • Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
  • Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
  • Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
  • Serve with chopped fresh herbs and freshly ground black pepper on top.

Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g

CREAM CHEESE-STUFFED MUSHROOMS



Cream Cheese-Stuffed Mushrooms image

You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 9

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.

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

STUFFED MUSHROOMS



Stuffed Mushrooms image

Stuffed mushrooms are always a holiday favorite appetizer! They're the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.

Provided by Lisa Bryan

Categories     Appetizer

Time 40m

Number Of Ingredients 10

20 baby bell or cremini mushrooms
2 tablespoons butter
2 garlic cloves (minced)
½ medium onion (finely diced)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces cream cheese (softened)
⅓ cup freshly grated parmesan cheese (grated)
⅓ cup whole pecans (roughly chopped)
¼ cup finely chopped fresh parsley (plus more for garnish)

Steps:

  • Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
  • Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
  • To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
  • Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
  • Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.

Nutrition Facts : Calories 168 kcal, Carbohydrate 5 g, Protein 4 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 135 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

HEALTHY STUFFED MUSHROOMS RECIPE



Healthy Stuffed Mushrooms Recipe image

These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They're creamy, crispy and can even be prepped ahead of time.

Provided by Lauren Grant-Vose

Categories     Appetizer

Time 50m

Number Of Ingredients 10

1 pounds medium-size cremini mushrooms (about 16 mushrooms)
1 tablespoon olive oil
2 large cloves garlic, chopped
Kosher salt and black pepper
1 cup chopped fresh spinach
6 tablespoons whole-wheat Panko, divided
4 ounces fresh goat cheese, crumbled
1 lemon, juiced and zested
2 tablespoons chopped parsley
2 tablespoons grated Parmesan

Steps:

  • Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
  • Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
  • Chop mushroom stems.
  • Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1-2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
  • Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
  • Bake mushrooms topping is golden brown, 30-35 minutes, rotating halfway through to promote even browning.

Nutrition Facts : ServingSize 4 stuffed mushrooms, Calories 187 calories, Sugar 3 g, Sodium 429 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 3 g, Protein 10 g

HEALTHY CHEESE STUFFED MUSHROOMS



Healthy Cheese Stuffed Mushrooms image

"If you like mushrooms, you'll love this yummy broiled appetizer," assures Kelli Egbert of Idaho Falls, Idaho. A tasty cheese filling is easy to combine and tuck into large mushroom caps.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 appetizers.

Number Of Ingredients 7

1/4 cup shredded Swiss cheese
1 hard-boiled large egg, finely chopped
4-1/2 teaspoons seasoned bread crumbs
2 tablespoons butter, melted, divided
1/4 teaspoon minced garlic
1/8 teaspoon salt
8 large fresh mushrooms

Steps:

  • In a small bowl, combine the cheese, egg, bread crumbs, 1 tablespoon butter, garlic and salt; set aside. Remove stems from mushrooms. Place mushroom caps, hollow side down, on a baking sheet coated with cooking spray. Brush with remaining butter., Broil 4 in. from the heat for 4-5 minutes or just until tender. Turn over; stuff with cheese mixture. Broil 2-3 minutes longer or until lightly browned and heated through.

Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

GOAT-CHEESE STUFFED MUSHROOMS



Goat-Cheese Stuffed Mushrooms image

These stuffed mushrooms make great bite-size appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 8

Olive oil, for baking sheet
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
2 packages (10 ounces each) white button mushrooms, stems removed

Steps:

  • Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
  • In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
  • Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g

GARLIC HERB CHEESE STUFFED MUSHROOMS



Garlic Herb Cheese Stuffed Mushrooms image

These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.

Provided by Amy Neiter

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 10

Number Of Ingredients 5

1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package grated Parmesan cheese, divided
1 cup olive oil
20 mushrooms, stems removed

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  • Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  • Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  • Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g

CHEESE STUFFED MUSHROOMS



Cheese Stuffed Mushrooms image

I tried this easy appetizer at a party and just had to have the recipe. These are so good and easy to make.

Provided by Chris from Kansas

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 5

6 ounces of boursin french herb cheese spread (or Alouette, not black pepper)
1/2 cup parmesan cheese
4 cartons fresh large mushrooms
Italian breadcrumbs
4 tablespoons melted butter

Steps:

  • Wash and de-stem mushrooms.
  • Mix parmesan and herb cheese together.
  • Stuff cheese in mushrooms.
  • Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
  • Bake on 450 degrees for 15 minutes.

Nutrition Facts : Calories 140, Fat 12.1, SaturatedFat 7.6, Cholesterol 32.5, Sodium 484.7, Carbohydrate 2.1, Sugar 0.1, Protein 6

STUFFED MUSHROOMS



Stuffed Mushrooms image

This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.

Provided by Craig Claiborne

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/4 pounds mushrooms
4 tablespoons butter
Juice of 1 lemon
Freshly ground pepper to taste
1/3 cup coarsely chopped shallots
1/2 teaspoon minced garlic
1 cup coarsely chopped celery, optional
1/4 teaspoon dried thyme
1 small bay leaf
1/4 cup coarsely chopped parsley
1 egg, lightly beaten
1/4 cup fine fresh bread crumbs
1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda
Salt and pepper, to taste

Steps:

  • Preheat the oven to 400 degrees.
  • Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
  • Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
  • Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
  • Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
  • Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
  • Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
  • Place the mushrooms caps in the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams

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