Hyveecheesestuffedmushroomsmycopycat 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

BEST EVER STUFFED MUSHROOMS



Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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