STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
STUFFED MUSHROOM APPETIZERS
I have been making these for about 25 years now! Just as good now as they were back then! VERY addicting! A classic stuffed mushroom!
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry mushrooms.
- Remove stems and chop fine to measure 1/3 cup.
- In small frying pan, saute chopped mushroom stems, onion and green pepper in 3 Tbl. butter til soft.
- Remove from heat and stir in rest of ingredients except whole mushroom caps.
- Stuff mushroom caps with filling.
- Melt 1 Tbl. butter.
- Pour butter into shallow baking dish.
- Place mushrooms in baking dish.
- Bake 15 minutes in 350º oven.
- Raise oven temp to broil.
- Broil, 3-4" from heat.
- Broil 1-2 minutes.
- Serve hot.
- *You don't have to broil these if you prefer not to.
Nutrition Facts : Calories 89.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 246.9, Carbohydrate 7, Fiber 1, Sugar 1.6, Protein 2.6
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
RESURANT STYLE STUFFED MUSHROOM APPETIZER FOR TWO
Make and share this Resurant Style Stuffed Mushroom Appetizer for Two recipe from Food.com.
Provided by Darin Craven
Categories Vegetable
Time 20m
Yield 2 Appetizers, 2 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: Use the Hottest horseradish you can find, the stuff from Arby's works great! If you open the jar and your eyes water you have the right stuff. Also, for best taste, use freshly made Hidden Valley Ranch dressing, no bottled stuff. If you do use the bottles stuff, you will want to water it down with buttermilk.
- - Mix cream cheese and cheddar cheese thoroughly in small bowl.
- - Mix Hidden Valley Dressing and Horseradish in separate small bowl.
- - Rinse mushrooms and remove stems.
- - Stuff cheese mixture into mushroom caps so about 1/4 inch higher than cap in domed shape.
- Place stuffed caps into smaller/properly sized, oven ready, final serving dish.
- Bake mushrooms caps and cheese mixture in 350 degree oven for about 15-25 minutes, or until cheese is golden brown and mushrooms are about 3/4 cooked, not mushy.
- Place hidden valley ranch dressing and horseradish mixture into 2 small finger bowls or souffle cups that will be used for dipping caps.
- Remove mushrooms from oven, place dishes on larger serving plate and add dipping sauce on the side.
- Enjoy!
Nutrition Facts : Calories 1001.3, Fat 101, SaturatedFat 31.6, Cholesterol 164.6, Sodium 1775.7, Carbohydrate 18.6, Fiber 2.6, Sugar 10.6, Protein 10.8
APPETIZER STUFFED MUSHROOMS
Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated., Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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