Best Herbed Cheese Stuffed Mushrooms Recipes

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

HERB AND CHEESE STUFFED MUSHROOMS

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, ½ cup shredded cheese, and garlic until well combined
• Remove stems from mushroom and clean with a damp paper towel
• Fill mushroom caps with 1-2 tablespoons of stuffing mixture
• Place mushrooms on a cookie sheet
• Add additional cheese to the mushrooms
• Bake for 20 minutes or until golden and the cheese is melted
• Serve immediately, store leftovers in the fridge

EASY CHEESE STUFFED MUSHROOMS

Steps:

• Heat oven to 375° degrees Fahrenheit.
• Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
• Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
• Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
• Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
• Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
• Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
• Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
• Serve with chopped fresh herbs and freshly ground black pepper on top.

STUFFED CREAM CHEESE MUSHROOMS

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.

HERB/CHEESE STUFFED DEEP FRIED SHROOMS

Steps:

• 1. Combine the cream cheese with the salt, garlic powder, thyme, & rosemary. Let sit for 10 minutes to let flavors meld.
• 2. Fill the caps with the cream cheese mixture. Place flour on a plate and add the salt and cayenne pepper. Mix well. Place the milk in a bowl. Dip each of the mushroom caps in milk then roll in the flour mixture.
• 3. Set the mushrooms on a plate and place in freezer for 3 hours. This keeps the coating on and the cheese from melting out of the mushrooms when cooking
• 4. Meanwhile make the dipping sauce by mixing all ingredients together. Cover and place in fridge.
• 5. Heat the oil to 350 degrees. Deep fry the mushrooms 4 at a time for about 8 minutes until browned well. Let sit on rack to drain and let the insides cool down abit.
• 6. Once all the mushrooms are cooked. Serve with dipping sauce and be careful they can be pretty hot inside.

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

HERBED CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms, and discard stems or reserve for another use.
• Combine softened cream cheese and next 8 ingredients in a small bowl.
• Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
• Bake mushrooms at 350* for 20 minutes.
• Yield: about 1 1/2 dozen Enjoy!