Best Garlic Parmesan Stuffed Mushrooms Recipes

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GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preheat oven to 350° F (180°C).
  • Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  • Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve!
  • Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

GARLIC, PARMESAN STUFFED MUSHROOMS



Garlic, Parmesan Stuffed Mushrooms image

I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.

Provided by Dancer

Categories     Cheese

Time 50m

Yield 4 to 6 servings.

Number Of Ingredients 7

16 -20 large white mushrooms
3 -4 garlic cloves, pressed or 3 -4 finely minced garlic
1/4 cup dried breadcrumbs (or 1/2 cup fresh)
1/4 cup parmesan cheese, grated
2 -4 tablespoons olive oil
1 egg
pepper

Steps:

  • Preheat oven to 400°F
  • Remove stems from mushrooms.
  • If you've got a melon baller, scoop out some of the mushroom's insides.
  • Chop all mushroom bits finely.
  • In medium bowl, combine all ingredients and blend well.
  • Add more oil if mixture looks dry.
  • Should look shiny.
  • Lightly oil an oven proof-serving dish
  • Use a spoon to stuff mushroom caps and place in oiled baking dish
  • Bake for 30 minutes or until tops are browned and mushrooms are soft
  • Serve warm or at room temperature.

PARMESAN-GARLIC STUFFED MUSHROOMS



Parmesan-Garlic Stuffed Mushrooms image

This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.

Provided by HeatherFeather

Categories     Vegetable

Time 50m

Yield 20 serving(s)

Number Of Ingredients 6

20 large mushrooms
4 tablespoons butter or 4 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons fresh parsley, finely chopped
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated
1/2 cup italian seasoned dry bread crumb

Steps:

  • Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
  • Carefully remove stems from mushrooms and chop stems.
  • Place butter and garlic into a heated skillet and let butter melt, stirring.
  • Add chopped mushroom stems and saute until lightly brown.
  • Add parsley,stir,and remove from heat.
  • Add cheese and stir to combine.
  • Add bread crumbs, stirring until mixture is crumbly.
  • Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
  • Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

GARLIC PARMESAN-STUFFED MUSHROOMS



Garlic Parmesan-Stuffed Mushrooms image

Number Of Ingredients 12

15 pieces Mushrooms
1 tablespoon Canola Oil
2 tablespoons Garlic (chopped)
1/2 tablespoon Salt (Kosher)
1/2 tablespoon Pepper (Freshly ground)
8 ounces Cream Cheese (softened)
1/4 cup Breadcrumbs (Italian)
1/2 cup Parmesan Cheese (shredded - divided)
2 tablespoons Parsley (chopped)
1 dash Salt (Kosher)
1 dash Pepper (Freshly ground)
1 tablespoon Parsley (chopped) - garnish

Steps:

  • Preheat oven to 350
  • Cut the stems off of each of the mushrooms and finely chop them (stems), setting the mushroom caps aside for later
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about 6-8 minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half o the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • space out the muchroom caps evenly on a baking sheet, upside down. Spool a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE



Garlic Parmesan-stuffed Mushrooms Recipe image

Provided by charlotteh371

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preparation Preheat oven to 350° F (180°C). Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes. Garnish with a sprinkle of parsley, then serve! Enjoy!

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