Best Baked Stuffed Mushroom Caps Recipes
BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
BAKED STUFFED MUSHROOM CAPS
My sister used to make mushroom stuffed olives. It occurred to me that it's just as tasty and easier to make olive stuffed mushrooms! This is a perfect potluck dish and a great appetizer for a dinner that isn't quite done. But be careful...people might just want these!!
Provided by Sandra Allen
Categories Meat Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. Wash and stem the mushrooms. Save the stems and dry the caps.
- 2. Place the caps on a buttered baking dish. Don't worry if they touch, the cheese will sprinkle on the tops.
- 3. Chop the stems and olives enough to fill 1/2 cup each. In a medium skillet saute' the stems, olives, onions and garlic powder in oil.
- 4. Mix the crumbs bacon and parsley and oregano and salt and pepper to taste.
- 5. Add the dry ingredients into the steps. Add butter and wine and mix well. Remove from heat and let cool for about 5 minutes.
- 6. Shape mixture into 10 balls and place in the caps. Press down a bit and sprinkle cheese on top.
- 7. Bake for 20 minutes at 350 degrees.
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