Best Cheesy Autumn Mushrooms Recipes

EASY CHEESE STUFFED MUSHROOMS

Easy Cheese Stuffed Mushrooms image

These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!

Provided by Adam and Joanne Gallagher

Categories Appetizer

Time 25m

Yield Makes 20 stuffed mushroom caps

Number Of Ingredients 10

Ingredients

20 white button or cremini mushrooms (about 10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion (half medium onion)
2 tablespoons minced garlic (4 to 5 cloves)
2 teaspoons chopped fresh rosemary or thyme, see notes for parsley
2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
3 tablespoons breadcrumbs (use panko or regular breadcrumbs)
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional

Steps:

Heat oven to 375° degrees Fahrenheit.
Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
Serve with chopped fresh herbs and freshly ground black pepper on top.

Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g

CHEESY LOADED MUSHROOMS

Cheesy Loaded Mushrooms image

Get the party started with these Cheesy Loaded Mushrooms, featuring a mix of cheeses, bacon, sun-dried tomatoes and Kalamata olives in tender mushroom caps. These loaded mushrooms are a perfect appetizer.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 30m

Yield 6 servings, 2 filled mushroom caps each

Number Of Ingredients 7

Ingredients

3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided
4 slices OSCAR MAYER Fully Cooked Bacon, finely chopped
4 oil-packed sun-dried tomatoes, drained, patted dry and finely chopped
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup loosely packed fresh basil leaves, thinly sliced
2 Tbsp. finely chopped Kalamata olives
12 large fresh mushroom caps

Steps:

Heat oven to 400°F.
Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 8 g