Recipes for "stuffed mushrooms"

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.

In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.

In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.

In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.

Bake for 15 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.

In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.

Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.

Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.

Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.

Did you love the recipe? Let us know with a rating and review!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Wipe mushrooms with a damp paper towel; carefully remove stems. Chop stems extremely fine, discarding the tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.

Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick.

Use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared baking sheet.

Bake in the preheated oven until mushrooms and filling are piping hot, about 20 minutes.

Serve and enjoy!

Preheat the oven to 425 degrees F (220 degrees C).

Remove and chop mushroom stems.

Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.

Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.

Bake in the preheated oven for 20 to 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9x13-inch baking dish.

Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.

While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.

Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.

Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.

Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.

Bake in the preheated oven until lightly browned, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Hollow out each mushroom cap, reserving the scrapings.

Heat a skillet over medium-high heat; add sausage, onion, and reserved mushroom scrapings. Cook and stir until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to the skillet.

Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.

Stuff each mushroom cap with sausage mixture and place on a baking sheet.

Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Coat a small baking dish with cooking spray; set aside.

Cook bacon strips in a large skillet over medium heat until crispy. Drain on paper towels; leave drippings in the skillet.

Remove stems from mushrooms; chop stems and set caps aside. Heat butter with drippings in the skillet until melted; stir in mushroom stems, onion, and garlic. Cook, stirring frequently, until onion caramelizes, 15 to 20 minutes; transfer to a blender.

Add bacon, bread crumbs, blue cheese, and cream cheese to the blender; pulse until combined. Stuff cheese mixture into mushroom caps; place in the prepared baking dish.

Bake in the preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.

Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.

Prepare chicken flavored dry stuffing mix according to package directions.

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.

In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.

Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Arrange mushroom caps hollow side up in the baking dish.

In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.

Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.

Bake in the preheated oven 30 minutes, or until lightly browned.

Preheat oven to 400 degrees F (200 degrees C).

Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.

Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.

Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.

Preheat oven to 400 degrees F (200 degrees C).

Remove mushroom stems. Set aside caps. Chop the stems.

In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.

In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.

Bake in the preheated oven 15 minutes, or until the cheese has melted.

Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.

Remove stems from mushrooms. Set aside caps. Finely chop stems.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.

Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Preheat oven to 400 degrees F (200 degrees C).

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.

In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.

Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.

Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup melted butter.

Arrange mushroom caps, gill sides up, in a single layer on baking sheet.

Combine lobster, 1 cup mozzarella cheese, crushed croutons, remaining 1/2 cup melted butter, crabmeat, and garlic. Spoon into mushroom caps.

Bake in the preheated oven until lightly browned on top, 10 to 12 minutes. Sprinkle with remaining 1/4 cup mozzarella cheese; serve hot.

Preheat an oven to 350 degrees F (175 degrees C).

Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.

Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.

Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.

Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.

Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.

Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.

Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.

Bake in the preheated oven until mushrooms are tender, about 15 minutes.

Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.

Put the mushrooms in a colander and rinse them under running cold water, using your thumbs to slough off any dirt.

Trim the bit of tough end of the stems. Cut the mushrooms into 1/3-inch slices.

Set a large skillet (at least 12 inches) over high heat. When the pan is hot, add the olive oil. When the olive oil is hot, rippling, but not smoking, add the mushrooms. Sauté them until the mushrooms release their liquid and most of it cooks off, 4 to 5 minutes. The mushrooms should still be moist and tender.

Simply Recipes / Alison Bickel

Add the shallots, thyme, butter, salt, and black pepper. Reduce the heat to medium heat and sauté for a few minutes more until the shallot is translucent, the butter is melted, and the mushrooms are meaty and tender, but not too soft. Add the vinegar and stir well.

Taste and add more salt and black pepper, if needed. Serve warm.

Nothing beats sautéed mushrooms hot out of the skillet. They are still quite tasty a day or two after they’re made. Refrigerate them and gently reheat in a skillet over medium heat without any oil. You can also freeze them in a freezer-friendly bag or container. They will keep for up to 1 month. Simply defrost and reheat in a skillet.

Did you love this recipe? Leave us a review in the comments!

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel