Best Four Cheese Stuffed Mushrooms Recipes

FOUR CHEESE MASHED POTATO STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F or grill to 400 degrees F.
• Clean the mushrooms and rub with oil.
• Sprinkle with salt and pepper and place on a foil lined baking tray.
• Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
• While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
• Fold in the cheddar cheese and the peppers.
• When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
• Top with the scallions and serve hot.

FOUR CHEESE STUFFED MUSHROOMS

Steps:

• Remove the stems from the mushrooms.
• Mince them and set aside.
• Heat the oil in a skillet.
• Add the onions, garlic and minced mushroom stems.
• Cook until soft (about 5 minutes over medium heat).
• Add the basil and wine.
• Simmer until almost dry (about 7 minutes).
• Cool slightly.
• Blend in the cheese.
• Preheat the oven to 350.
• Place the mushroom caps in a lightly greased baking pan.
• Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
• Serve warm.

FOUR-CHEESE STUFFED-SILLY MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Gently remove the stems from the mushrooms and set both the caps and the stems aside.
• Lightly spray a large baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded sides down. Bake in the oven for 12 to 14 minutes. (Afterward, do not turn the oven off.)
• Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add onion, chopped mushroom stems, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.
• Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
• In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add the cooked veggie mixture, and stir until blended.
• Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top, too!
• In a small bowl, mix Parm-style topping with garlic powder. Sprinkle the stuffed mushrooms with this mixture.
• Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!!!

FOUR-CHEESE STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 350 degrees F. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450 degrees F. 2. Meanwhile, in a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes. In a medium bowl, combine snipped tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, garlic, salt, and pepper. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops. 3. Bake filled caps in the 450 degree F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves. Makes 24 appetizers. Make-Ahead Directions:Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450 degrees F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.