Herb And Cheese Stuffed Mushrooms Recipes

GARLIC HERB CHEESE STUFFED MUSHROOMS

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.

30-MINUTE HERB AND CREAM CHEESE STUffED MUSHROOMS

Steps:

• Preheat oven to 350 F (180c)
• Clean mushrooms and carefully remove stems (discard or save for use in another dish)
• Stir together cream cheese, shredded cheese, sour cream and seasonings until combined
• Spread olive oil in bottom of small rimmed baking sheet or cast iron skillet (or other shallow oven safe dish)
• Scoop approximately a tablespoon of filling into each mushroom cap (fill just a little over the top and press firmly)
• Place cap side down in pan and bake for 18-20 minutes until tender
• Remove and top with fresh chives

HERB AND CHEESE STUFFED MUSHROOMS

Steps:

• Mix ricotta, basil, parsley, arugula, chives, mozzarella, parmesan, salt and pepper together in a small bowl.
• Spoon 1-2 Tbsp. of the herb and cheese mixture into each mushroom cap. Place filled mushroom caps in a baking dish.
• Bake at 350 for 20-25 minutes or until cheese is nice and gooey.

HERB AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees and line cookie sheet with foil
• Pour stuffing mix into a large bowl, add hot water and stir just until moist
• Stir in cream cheese, ½ cup shredded cheese, and garlic until well combined
• Remove stems from mushroom and clean with a damp paper towel
• Fill mushroom caps with 1-2 tablespoons of stuffing mixture
• Place mushrooms on a cookie sheet
• Add additional cheese to the mushrooms
• Bake for 20 minutes or until golden and the cheese is melted
• Serve immediately, store leftovers in the fridge

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.