Best Chevre Cheese Stuffed Mushrooms Recipes

BEST EVER STUFFED MUSHROOMS

Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

LEG OF LAMB STUFFED WITH MUSHROOMS AND CHEVRE

Leg of Lamb Stuffed With Mushrooms and Chevre image

I got this recipe from food network, courtesy of Mark Black of the Brown Palace hotel in Denver, CO. I had to share this with you because it is an amazing recipe and everyone deserves to enjoy this dish! If you want to impress someone, go for this dish. It is definite 5 star quality.

Provided by KLBoyle

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 lb) boneless leg of lamb
3 tablespoons butter
1/2 lb cremini mushroom, sliced
1 large shallot, minced
1 tablespoon salt
1 tablespoon pepper
10 ounces chevre cheese
4 tablespoons olive oil
butchers kitchen twine

Steps:

Preheat oven to 350 degrees.
Pound lamb out to about 1 1/2 inches thick.
In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.
Season lamb liberally with salt and pepper.
Layer lamb with shallots, chevre and criminis.
Roll the lamb into a log and tie with butchers twine.
In a large saute pan, heat oil over med-high heat and sear lamb on all sides.
Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody).
Let the lamb rest about 10 minute to prevent juice from running and it drying out.

Nutrition Facts : Calories 1257, Fat 101.5, SaturatedFat 47.3, Cholesterol 313.7, Sodium 2380.9, Carbohydrate 6.2, Fiber 0.8, Sugar 2.8, Protein 78.1

CHEVRE AND SAUSAGE STUFFED MUSHROOMS

Chevre and Sausage Stuffed Mushrooms image

We love stuffed mushrooms, especially when they're stuffed with goat cheese and sausage. The combination of three types of cheese (Chevre, Parmesan, and Gruyere) makes the filling creamy and, when mixed with the browned sausage, gives the filling tons of flavor. If you're not a fan of goat cheese, cream cheese is a great substitute. Before serving, sprinkle with freshly grated Parmesan and you have a great party appetizer.

Provided by Joy Hall @rouxcrew

Categories Other Side Dishes

Number Of Ingredients 11

Ingredients

24 - large button mushrooms
2 tablespoon(s) olive oil
1/4 cup(s) finely chopped onion
4 clove(s) finely chopped garlic
1/2 pound(s) sausage, casing removed (Italian or breakfast)
8 ounce(s) Chevre or cream cheese
1/4 cup(s) Parmesan cheese, grated
1/4 cup(s) Gruyere cheese, grated
1/2 teaspoon(s) black pepper
dash(es) cayenne pepper
- butter, melted

Steps:

Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
Pop out the stems and finely chop.
Set the caps on a parchment paper lined baking sheet.
Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
Remove from skillet and place in medium mixing bowl.
Brown sausage in skillet, breaking it apart into small pieces as it cooks.
Remove from heat and place in the bowl with the garlic and onion. Cool.
When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
Taste and add salt or more pepper as needed.
Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
Brush tops with melted butter.
Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
Brush tops one last time with melted butter just before plating.
Garnish with chives, chopped parsley, or a little grated Parmesan.
There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.