Philly Cream Cheese Stuffed Mushrooms Recipes

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RWOP FINALIST: PHILLY STUFFED MUSHROOMS



RWOP Finalist: PHILLY Stuffed Mushrooms image

From Real Women of Philadelphia 2010 Finalist Annette Gladys: Buttery, crispy breadcrumbs atop cream cheesy-stuffed mushrooms are an appetizer any guest would enjoy!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 50m

Yield 10

Number Of Ingredients 10

3 (8 ounce) packages mushrooms
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 packet Italian dressing mix
¼ cup mayonnaise
2 tablespoons minced onion
1 tablespoon chopped fresh parsley
1 cup grated Parmesan cheese
⅛ teaspoon ground red pepper (cayenne)
1 (6 ounce) package stuffing mix
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Clean mushrooms and remove stems; set aside.
  • Mix cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside.
  • Put stuffing mix in separate bowl.
  • Stuff mushrooms with the cream cheese mixture.
  • Press cream cheese side of mushrooms into the stuffing mix until well coated.
  • Place mushrooms cream cheese sides up, on a baking pan, then drizzle with the melted butter.
  • Bake for 30 min. Enjoy!

Nutrition Facts : Calories 323.4 calories, Carbohydrate 20.8 g, Cholesterol 69 mg, Fat 24 g, Fiber 1.3 g, Protein 9.2 g, SaturatedFat 11.6 g, Sodium 1086.2 mg, Sugar 3.9 g

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Remove the stems from the mushrooms. Place the top half on a baking sheet.
  • Mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts.
  • Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

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

PHILLY STUFFED MUSHROOMS



PHILLY Stuffed Mushrooms image

Watch our how-to video to make these easy PHILLY Stuffed Mushrooms. Make PHILLY Stuffed Mushrooms for a tasty appetizer that is wonderfully stress-free.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 50m

Yield 16 servings

Number Of Ingredients 10

3 pkg. (8 oz. each) fresh mushrooms
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkt. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. minced onion
1 cup grated KRAFT Grated Parmesan Cheese
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 Tbsp. butter, melted
1 Tbsp. chopped fresh parsley
1/8 tsp. ground red pepper (cayenne)

Steps:

  • Heat oven to 350ºF.
  • Clean mushrooms. Remove and discard stems.
  • Mix cream cheese, Italian dressing mix, mayonnaise, onion and Parmesan cheese; set aside.
  • Put stuffing mix in separate bowl.
  • Stuff mushrooms with the cream cheese mixture.
  • Press cream cheese side of mushrooms into the stuffing mix until well coated.
  • Place mushrooms, cream cheese sides up, on a baking pan, then drizzle with the melted butter.
  • Bake for 30 min. Sprinkle with parsley and red pepper. Enjoy!

Nutrition Facts : Calories 230, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CREAM CHEESE STUFFED MUSHROOMS



Cream Cheese Stuffed Mushrooms image

I love parties and I love making appetizers for parties. The holidays especially are fun for me with appetizers. This recipe is fairly new to me, but I've made it already several times for my hubby's family. He is a mushroom fanatic. This recipe gets requested quite often for the holidays.

Provided by Tammy Raynes

Categories     Vegetable Appetizers

Number Of Ingredients 5

2 lb mushrooms
6 Tbsp margarine
1 8-oz pkg. cream cheese, softened
1/2 c crumbled blue cheese
2 Tbsp chopped onion

Steps:

  • 1. Remove mushroom stems; chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes; drain. Repeat with remaining mushroom caps and margarine.
  • 2. Combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on cookie sheets; broil until golden brown.

PHILLY STUFFED MUSHROOMS BY KRAFT



Philly Stuffed Mushrooms by Kraft image

Another Kraft recipe. Very good and so easy to make. I used bottle dressing instead of a pkg. mix and shredded Parmesan instead of grated and I also added some of the finely chopped stems. I'm also going to try these with crush french fried onions instead of the stuffing. So many possibilities! This makes a lot more than you need but it is good as a dip or spread also.

Provided by Catnip46

Categories     Vegetable

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

3 (8 ounce) packages mushrooms
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 (1/2 ounce) package Italian salad dressing mix
1/4 cup mayonnaise
2 tablespoons onions, minced
1 tablespoon fresh parsley, chopped
1 cup grated parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1 (6 ounce) package seasoned stuffing mix
3 tablespoons butter, melted

Steps:

  • PREHEAT oven to 350ºF.
  • CLEAN mushrooms and remove stems; set aside.
  • MIX cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside.
  • PUT stuffing mix in separate bowl.
  • STUFF mushrooms with the cream cheese mixture.
  • PRESS cream cheese side of mushrooms into the stuffing mix until well coated.
  • PLACE mushrooms. cream cheese sides up, on a baking pan, then drizzle with the melted butter.
  • BAKE for 30 minute Enjoy!

Nutrition Facts : Calories 333.7, Fat 24.7, SaturatedFat 13.2, Cholesterol 69.6, Sodium 614.1, Carbohydrate 19.1, Fiber 1.3, Sugar 4.8, Protein 10.6

PHILLY CREAM CHEESE STUFFED MUSHROOMS



Philly Cream Cheese Stuffed Mushrooms image

Make and share this Philly Cream Cheese Stuffed Mushrooms recipe from Food.com.

Provided by KGCOOK

Categories     Cheese

Time 30m

Yield 15-18 caps

Number Of Ingredients 5

2 lbs medium size mushrooms
6 tablespoons margarine
1 (8 ounce) package cream cheese, softened
1/2 cup natural blue cheese, crumbled
2 tablespoons onions, minced

Steps:

  • Remove mushroom stems, and chop enough stems to measure 1/2 cup.
  • Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes.
  • Drain on papertowels.
  • Repeat with other half of mushrooms.
  • Combine cream cheese and blue cheese.
  • Mix until well blended.
  • Stir in chopped stems and onions.
  • Fill each mushroom cap with cheese mixture.
  • Place caps on cookie sheet.
  • Broil until golden brown and cheese is soft.

Nutrition Facts : Calories 123.1, Fat 11.3, SaturatedFat 5, Cholesterol 20, Sodium 163.8, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 4

DOUBLE-CHEESE STUFFED MUSHROOMS RECIPE



Double-Cheese Stuffed Mushrooms Recipe image

Serve our Double-Cheese Stuffed Mushrooms Recipe right out of the oven for the best results. Sure, Parmesan and a cream cheese spread are the stars of our Double-Cheese Stuffed Mushrooms Recipe. However, butter, pepper and parsley play a part in our Double-Cheese Stuffed Mushrooms Recipe as well.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 16 servings

Number Of Ingredients 8

16 large fresh mushrooms (1-1/2 lb.)
2 Tbsp. butter
2 Tbsp. finely chopped onions
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/8 tsp. ground black pepper
14 round buttery crackers, finely crushed (about 1/2 cup), divided
1 Tbsp. finely chopped fresh parsley, divided

Steps:

  • Heat oven to 350°F.
  • Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
  • Melt butter in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.
  • Bake 25 min. or until heated through; sprinkle with remaining parsley.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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