Hy Vee Cheese Stuffed Mushrooms My Copycat Recipes

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HY-VEE CHEESE STUFFED MUSHROOMS - MY COPYCAT



Hy-Vee Cheese Stuffed Mushrooms - My Copycat image

Ahhh.... I LOVE these mushrooms!!! When I attended college in the east part of South Dakota, these lil guys were almost a tradition to have for supper!! Well, now, since i live on the west side of the state, there are NO Hy-Vee Grocery Stores over here... NONE!! I was craving these little guys sooooooo bad the other night and came pretty dang close (my boyfriend says mine are better!! :) ). I dumped stuff in and tasted as I went, so amounts are approximate. Not for the diet concious!!

Provided by Chef GreanEyes

Categories     Cheese

Time 25m

Yield 20-30 mushrooms, 10-20 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, room temp
2 cups shredded cheddar cheese
6 -8 splashes Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 -2 tablespoon milk
1 -2 tablespoon minced garlic
20 -30 button mushrooms (or more)

Steps:

  • Remove stems from mushroom caps, save stems for other dishes if you wish. Arrange caps on baking sheet with cookie rack on it, this keeps the bottoms from getting soggy.
  • In mixing bowl, add cream cheese and milk, start with 1TBSP and beat with beaters until blended and softer.
  • Add rest of ingredients, hand mix.
  • Stuff mushroom caps with mixture and bake 350-375 degrees for 15-20 minutes.

Nutrition Facts : Calories 176.8, Fat 15.5, SaturatedFat 9.8, Cholesterol 48.9, Sodium 209.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 8.1

STUFFED MUSHROOMS WITH SWISS CHEESE



Stuffed Mushrooms with Swiss Cheese image

These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture.

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 35m

Yield 12

Number Of Ingredients 9

12 large fresh mushrooms
5 tablespoons butter, melted
salt and pepper to taste
¼ cup butter
½ cup chopped onions
1 tablespoon all-purpose flour
½ cup heavy cream
¼ cup chopped fresh parsley
½ cup shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
  • Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
  • Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
  • Bake 15 to 20 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 2.5 g, Cholesterol 40.6 mg, Fat 13.7 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 75.9 mg, Sugar 0.8 g

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