STUFFED CREAM CHEESE MUSHROOMS
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
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
GARLIC HERB CHEESE STUFFED MUSHROOMS
These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.
Provided by Amy Neiter
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
- Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
- Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
- Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g
GREEN CHILE STUFFED MUSHROOMS
I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun! The filling in these did turn out soft with neufchatel so I'm giving the choice of cottage cheese. If you would like it spicier consider adding tabasco, red pepper flakes, jalapeno, or cumin.
Provided by Engrossed
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Lightly grease a cookie sheet or 13x9 baking dish.
- Stir together filling ingredients: Minced mushroom stems through salt.
- Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
- Bake for 20-25 minutes.
- Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.
Nutrition Facts : Calories 40.1, Fat 3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 111.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 2.5
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