Stuffed Garlic Mushrooms Recipes

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CHEESE & GARLIC-FILLED MUSHROOMS



Cheese & garlic-filled mushrooms image

Fabulous when served with summery cocktails

Provided by Good Food team

Categories     Buffet, Canapes, Dinner

Time 20m

Number Of Ingredients 7

250g small mushroom
50g butter
2 garlic cloves , finely chopped
1large slice white bread
4 tbsp finely grated parmesan (or vegetarian alternative)
3 tbsp chopped chive
olive oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
  • Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
  • Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

Nutrition Facts : Calories 110 calories, Fat 10 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.25 milligram of sodium

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preheat oven to 350° F (180°C).
  • Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  • Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve!
  • Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

STUFFED MUSHROOMS



Stuffed mushrooms image

Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner

Provided by Member recipe by pigwidgeon

Categories     Dinner, Lunch, Starter, Supper

Time 45m

Yield Serves 2 (makes 4-6)

Number Of Ingredients 7

4-6 medium-large portobello mushrooms
125g unsmoked bacon lardons
1 shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp dried breadcrumbs
1 tsp dried sage
50g medium cheddar, grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
  • Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
  • Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
  • Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium

STUFFED GARLIC MUSHROOMS RECIPE



Stuffed Garlic Mushrooms Recipe image

Blend stuffing mix & cheese to fill this easy-to-make Stuffed Garlic Mushrooms Recipe. This garlic mushrooms recipe makes a great appetizer at dinnertime.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 25m

Yield 10 servings

Number Of Ingredients 6

1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix
1-1/2 cups hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 clove garlic, minced
20 fresh mushrooms (1 lb.)

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, 1/2 cup shredded cheese and garlic until well combined
  • REMOVE stems from mushrooms and clean with a damp paper towel
  • FILL mushroom caps with 1-2 tablespoons of stuffing mixture
  • PLACE mushrooms on prepare cookie sheet
  • ADD additional shredded cheese to top of mushrooms
  • BAKE for 20 minutes or until golden and the cheese is melted
  • SERVE immediately, store leftovers in refrigerator

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 2 g, Protein 6 g

GARLIC, PARMESAN STUFFED MUSHROOMS



Garlic, Parmesan Stuffed Mushrooms image

I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.

Provided by Dancer

Categories     Cheese

Time 50m

Yield 4 to 6 servings.

Number Of Ingredients 7

16 -20 large white mushrooms
3 -4 garlic cloves, pressed or 3 -4 finely minced garlic
1/4 cup dried breadcrumbs (or 1/2 cup fresh)
1/4 cup parmesan cheese, grated
2 -4 tablespoons olive oil
1 egg
pepper

Steps:

  • Preheat oven to 400°F
  • Remove stems from mushrooms.
  • If you've got a melon baller, scoop out some of the mushroom's insides.
  • Chop all mushroom bits finely.
  • In medium bowl, combine all ingredients and blend well.
  • Add more oil if mixture looks dry.
  • Should look shiny.
  • Lightly oil an oven proof-serving dish
  • Use a spoon to stuff mushroom caps and place in oiled baking dish
  • Bake for 30 minutes or until tops are browned and mushrooms are soft
  • Serve warm or at room temperature.

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

GARLIC-STUFFED MUSHROOMS



Garlic-Stuffed Mushrooms image

Make and share this Garlic-Stuffed Mushrooms recipe from Food.com.

Provided by Just Cher

Categories     Cheese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

12 medium mushrooms
3 tablespoons unsalted butter
2 scallions, Sliced
1 1/2 tablespoons pecans, Coarsely Ground
1 1/2 tablespoons fresh parmesan cheese (Grate the Fresh Parmesan Cheese for this recipe.)
1 1/2 tablespoons breadcrumbs
1/4 cup garlic bechamel
salt (To Taste)
white pepper, Freshly Ground
cayenne pepper
4 tablespoons unsalted butter
4 tablespoons unbleached all-purpose flour

Steps:

  • Preheat oven to 450 degrees F.
  • Clean the mushrooms.
  • Remove the stems and reserve.
  • Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
  • Drain well, blot with paper towels, and set aside until needed.
  • If the tip of the stems seem woody, trim them away.
  • Chop stems coarsely.
  • Melt 2 T of the butter in a skillet.
  • Toss the chopped mushrooms stems and scallions.
  • Saute until tender and most of the mushroom juices have evaporated.
  • Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
  • Stir until the butter is melted and absorbed.
  • Stir in the garlic bechamel.
  • Add salt and freshly ground pepper to taste.
  • Stuff each mushroom cap with the mixture, mounding it neatly over the top.
  • Sprinkle each with some cayenne pepper.
  • Put stuffed mushrooms in a lightly oiled, shallow baking dish.
  • Bake for 10 minutes or until heated through.
  • Serve at once.
  • GARLIC BECHAMEL:
  • 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
  • 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
  • Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
  • Whisk in the scalded milk.
  • Bring to a boil.
  • Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
  • Add salt and pepper and whisk in the garlic puree.
  • Remove from the heat.
  • Beat the egg in a bowl.
  • Beat some of the sauce into the egg.
  • Next beat the egg mixture back into the garlic sauce.
  • Taste and correct seasonings.
  • Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
  • Thin with milk before using if necessary.

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