Best Doms Stuffed Mushrooms Recipes

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MOUTH-WATERING STUFFED MUSHROOMS



Mouth-Watering Stuffed Mushrooms image

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.

Provided by Angie Gorkoff

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 8

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g

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

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.

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

MY SISTER ANNE'S STUFFED MUSHROOMS



My Sister Anne's Stuffed Mushrooms image

From Dom DeLuise. Dom suggests serving this with a green salad as a light lunch, but I think they make better appetizers. Could be a side dish as well.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb fresh large mushroom
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, minced
1 1/2 cups seasoned bread crumbs
2 cups crabmeat
pepper
1 cup monterey jack cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Remove stems from mushrooms and set caps aside.
  • Mince mushroom stems.
  • Heat oil in a skillet and saute onion, garlic, mushroom stems and 1 cup of the bread crumbs.
  • Remove from heat.
  • Add crab meat, sprinkle with pepper, and mix well.
  • Stuff mushroom caps with mixture.
  • Place in a casserole dish.
  • Top with remaining bread crumbs and the cheese.
  • Bake for 20 minutes.

Nutrition Facts : Calories 250.4, Fat 12.1, SaturatedFat 4.7, Cholesterol 17.1, Sodium 633.4, Carbohydrate 25.2, Fiber 2.6, Sugar 4.1, Protein 11.4

MAMMA'S STUFFED MUSHROOMS



Mamma's Stuffed Mushrooms image

From Dom DeLuise. This can be served as an appetizer or a side dish. You can either chop the mushroom stems and add them to the filling, or set them aside for another dish.

Provided by Chocolatl

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
1 teaspoon olive oil
2 sweet Italian sausages, casings removed
5 tablespoons seasoned bread crumbs
1 teaspoon grated cheese
1 tablespoon minced parsley
1 egg
1 lb whole mushroom, stems removed
6 -10 tablespoons chicken stock

Steps:

  • Preheat oven to 325°F.
  • Heat oil in a skillet and gently brown the garlic.
  • Crumble the sausage into the pan and brown it.
  • In a bowl, combine bread crumbs, cheese, parsley and egg.
  • Add sausage to bowl and mix well.
  • Fill mushroom caps with stuffing.
  • Place mushrooms in a baking pan lined with foil.
  • Add a little chicken stock to the pan to keep the mushrooms from drying out.
  • Bake for 15-30 minutes, depending on the size of the mushrooms.
  • Serve hot.

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