Best Cheesy Carrot And Tofu Stuffed Mushrooms Recipes

Double Stuffed Mushrooms image

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 7

1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned
2 tablespoons extra-virgin olive oil
2 cups crumbled leftover stuffing
1/4 cup fresh parsley, roughly chopped
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

Fondue Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 9

2 pounds button mushrooms (about 30), stemmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 cloves garlic, chopped
3/4 cup panko breadcrumbs, plus more for topping
1/4 cup finely chopped fresh parsley
Finely grated zest of 1 lemon
6 ounces raclette cheese, cut into about 30 half-inch cubes

Steps:

Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt.
Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.

Air Fryer Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 36 mushrooms

Number Of Ingredients 9

1/4 cup breadcrumbs
1/4 cup grated Pecorino-Romano
2 tablespoons shredded mozzarella
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh mint
1 clove garlic, minced
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
36 white button mushrooms (about 1 1/2 pounds), stemmed

Steps:

Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.
Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.

Tofu- and Walnut-Stuffed Mushrooms image

Yield Makes 12 mushrooms

Number Of Ingredients 12

1 medium onion, diced small
2 cloves garlic, peeled and finely chopped
1/4 cup olive oil
14 oz firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.)
1/2 tsp dried rosemary, crumbled
2 small tomatoes, finely chopped
1/3 cup ground walnuts
2 tsp mellow miso, or more for stronger flavor (available at health food stores)
1/2 tsp balsamic vinegar
2 tbsp tomato paste
12 large, fresh cremini or white mushrooms, wiped clean, stems removed
1/4 cup chopped green onions

Steps:

Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.