Best Nutty Stuffed Mushrooms Recipes

NUTTY STUFFED MUSHROOMS

Nutty Stuffed Mushrooms image

Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 9

Ingredients

20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper

Steps:

Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

RACHEL'S FABULOUS NUTTY STUFFED MUSHROOMS

Rachel's Fabulous Nutty Stuffed Mushrooms image

I find clam and schmear stuffed mushrooms to be pretty icky and overly creamy (like I'm just eating a brick of cream cheese.) So I decided to make up my own that are vegetarian-suitable with a creamy consistency, but not the richness and calories. But they have a fabulous crunch, and are bursting with flavors! This is enough to stuff about 20-30 medium-sized mushrooms give or take, so I put down 25. Please note that's just approximate! The recipe lends itself perfectly fine to doubling and tripling if you're making a ton for a party.

Provided by the80srule

Categories < 60 Mins

Time 45m

Yield 25 stuffed mushrooms, 25 serving(s)

Number Of Ingredients 13

Ingredients

25 white mushrooms (med to large size)
2 cups cornbread (a small loaf will do)
1 small white onion, finely diced
2 tablespoons olive oil
1 cup plain low-fat yogurt
1 teaspoon lemon juice
1 teaspoon minced garlic, divided (2 cloves to be used separately)
1 teaspoon paprika
1/2 teaspoon nutmeg
1/8 teaspoon white pepper
1 (15 ounce) can petite diced tomatoes
1/4 cup cilantro, shredded
1/4 cup shelled walnuts, diced

Steps:

Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375°F.
In a saucepan or frying pan, heat the olive oil.
Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
Add the paprika, nutmeg, and white pepper.
Pour in the can of diced tomatoes and mix well.
Add the cilantro, walnuts, and browned onion/mushroom mix.
Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
Top the caps off with the remaining crumbled cornbread.
Bake for 10-15 minutes or until the sides and tops have browned.
I think they're best served warm, but you can also serve them chilled.

Nutrition Facts : Calories 33.7, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.6, Sodium 44.9, Carbohydrate 2.9, Fiber 0.6, Sugar 1.8, Protein 1.4

NUTTY STUFFED MUSHROOMS

NUTTY STUFFED MUSHROOMS image

Categories Mushroom Appetizer Bake Cocktail Party

Yield 5

Number Of Ingredients 10

Ingredients

25 medium white mushrooms
3 Tbsp. minced onion
1/4 cup reduced-sodium chicken broth
1/3 cup dry breadcrumbs
3 Tbsp. pistachios, finely chopped
1 Tbsp. fat free cream cheese
1 tsp. butter or margarine,melted
2 Tbsp. parlsey, chopped
1/4 tsp. marjoram, crushed
1/4 tsp. salt

Steps:

Remove stems from mushroom caps and finely chop stems. Saute stems and onion in chicken broth until tender. Add breadcrumbs, pistachios, cream cheese, melted butter, parlsey, marjoram, and salt. Mix well. Spoon stuffing into mushroom caps, place on baking sheet and bake at 350 for 5 minutes or until hot.

NUTTY STUFFED MUSHROOMS

Nutty Stuffed Mushrooms image

Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper

Steps:

Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.