Best Double Stuffed Mushrooms Recipes

DOUBLE STUFFED MUSHROOMS

Double Stuffed Mushrooms image

Stuff mushrooms with leftover stuffing for a bite that's twice as nice.

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

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.

DOUBLE-CHEESE STUFFED MUSHROOMS RECIPE

Double-Cheese Stuffed Mushrooms Recipe image

Serve our Double-Cheese Stuffed Mushrooms Recipe right out of the oven for the best results. Sure, Parmesan and a cream cheese spread are the stars of our Double-Cheese Stuffed Mushrooms Recipe. However, butter, pepper and parsley play a part in our Double-Cheese Stuffed Mushrooms Recipe as well.

Provided by My Food and Family

Categories Home

Time 45m

Yield 16 servings

Number Of Ingredients 8

Ingredients

16 large fresh mushrooms (1-1/2 lb.)
2 Tbsp. butter
2 Tbsp. finely chopped onions
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/8 tsp. ground black pepper
14 round buttery crackers, finely crushed (about 1/2 cup), divided
1 Tbsp. finely chopped fresh parsley, divided

Steps:

Heat oven to 350°F.
Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
Melt butter in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.
Bake 25 min. or until heated through; sprinkle with remaining parsley.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g