Best Creamy Stuffed Portabella Mushroom Recipes

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

Ingredients

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

CREAMY STUFFED PORTABELLA MUSHROOMS

Creamy Stuffed Portabella Mushrooms image

These are awesome. The filling is so creamy and tasty. I doubled the recipe because I know they won't last long around here. I did substitute a few things in this recipe because I don't eat dairy products. I also substituted the chicken for lean turkey bacon. I cooked these in my toaster oven on the convection setting at...

Provided by Jo Zimny

Categories Vegetables

Time 35m

Number Of Ingredients 12

Ingredients

1/4 c butter
4 oz cream cheese
1/3 c white wine
1/2 tsp garlic powder
1/2 tsp crushed red peppers
2 large portabella mushroom caps
1 Tbsp olive oil
1/4 medium onion, chopped
2 clove garlic, chopped
1 c shredded chicken
1/4 c bread crumbs
salt and pepper to taste

Steps:

1. Preheat your broiler.
2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
3. Remove the stems from portabellas and chop up.
4. In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
5. Add cream sauce to the chicken and adjust the seasonings.
6. Fill the mushroom caps with the sauce and place on a baking sheet.
7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
8. Enjoy!