ULTIMATE STUFFED MUSHROOMS
Generate some excitement the next time you host with our Ultimate Stuffed Mushrooms recipe. What makes Ultimate Stuffed Mushrooms so superlative? We'll let the crushed buttery crackers, Parmesan cheese, onions, red pepper and Italian seasoning in our Ultimate Stuffed Mushrooms answer that question.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
- Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 24 mushrooms
Number Of Ingredients 7
Steps:
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
- Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
- Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.
CREAM CHEESE STUFFED MUSHROOMS
The Best Cheese Stuffed Mushrooms - A simple three cheese-stuffed mushroom recipe with smoked cheddar, cream cheese, Parmesan and roasted red peppers.
Provided by Sommer Collier
Categories Appetizer
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.
- In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
- Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)
- Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)
- Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.
Nutrition Facts : ServingSize 2 mushrooms, Calories 43 kcal, Carbohydrate 1 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 98 mg
ROASTED RED PEPPER-STUFFED MUSHROOMS
Make and share this Roasted Red Pepper-Stuffed Mushrooms recipe from Food.com.
Provided by Queen Dragon Mom
Categories Vegetable
Time 10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms; reserve caps; set stems aside for another use.
- In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.
- Process until smooth, about 1 minute.
- In a pastry bag fitted with a large star tip, place cream cheese mixture.
- Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
Nutrition Facts : Calories 59.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.1, Sodium 82.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 2.2
ITALIAN STUFFED MUSHROOMS
Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 37m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
- Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
- Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Nutrition Facts : ServingSize 1 Serving
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