Best Savory Stuffed Mushrooms Recipes

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SAVORY CRAB STUFFED MUSHROOMS



Savory Crab Stuffed Mushrooms image

Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.

Provided by lavaun

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 8

Number Of Ingredients 11

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ teaspoon dried dill weed
¾ cup shredded Monterey Jack cheese, divided
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
  • Remove stems from mushrooms. Set aside caps. Finely chop stems.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
  • Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
  • Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g

SAVORY HERB-STUFFED MUSHROOMS



Savory Herb-Stuffed Mushrooms image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons

Steps:

  • Preheat oven to 425 degrees F.
  • Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

SAVORY STUFFED MUSHROOMS



Savory Stuffed Mushrooms image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon olive oil, plus more for tossing and drizzling
1 link Italian turkey sausage, casing removed
24 large white mushrooms, stems removed, reserved and chopped
2 cloves garlic, minced
1/4 cup white wine
4 ounces crumbled blue cheese
3/4 cup panko breadcrumbs
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
  • Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS



Savory Stuffed Onions, Mushrooms, Sausage and Bell Peppers image

These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)

Provided by Aroostook

Categories     Vegetable

Time 1h

Yield 42 serving(s)

Number Of Ingredients 20

24 mushroom caps
3 large sweet onions, sliced 1/4 in thick
3 -4 sweet peppers or 3 -4 hot peppers, halved horizontally & seeded
1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
8 ounces cream cheese
3 -5 tablespoons melted butter
1 cup bulk sausage
1/2 cup celery
1 cup onion
oregano
basil
1/2 teaspoon poultry seasoning
salt
pepper, to taste
3 cups Italian style breadcrumbs
3 tablespoons olive oil
2 cups grated parmesan cheese or 2 cups romano cheese
1 tablespoon garlic powder
2 beaten eggs
water, enough to moisten

Steps:

  • Divide stuffing into three bowls.
  • In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
  • Sauté a cup of minced onion in butter or cooking spray.
  • Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
  • Preheat oven to 350°F.
  • Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
  • Add 1 (8-ounce) package cream cheese, softened.
  • Mix well and stuff pepper halves.
  • Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
  • Stuffed Onions: Brush onions with olive oil.
  • Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
  • Top onion slices with a mound of stuffing and place on a baking sheet.
  • Drizzle a bit of butter on top and sprinkle w/ grated cheese.
  • Bake 20-25 minutes.
  • Stuffed mushrooms: Remove stems from mushrooms.
  • Chop stems fine.
  • Coat mushroom caps with oil and set aside.
  • Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
  • Stuff caps with mixture.
  • Place mushrooms on baking sheet.
  • Drizzle tops with a bit of butter and a sprinkle of grated cheese.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 2.7, Cholesterol 21.2, Sodium 159.8, Carbohydrate 8.4, Fiber 0.9, Sugar 1.9, Protein 4.1

WEIGHT WATCHERS SAVORY STUFFED MUSHROOMS (5 POINTS)



Weight Watchers Savory Stuffed Mushrooms (5 Points) image

Make and share this Weight Watchers Savory Stuffed Mushrooms (5 Points) recipe from Food.com.

Provided by AmandaMcG

Categories     Vegetable

Time 50m

Yield 8 mushrooms, 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
11 ounces Baby Spinach
3 tablespoons water
1/4 cup water
1/4 cup plain dried breadcrumbs
1/4 lb lean ham, finely diced
3 tablespoons pine nuts
8 portabella mushrooms, stems discarded and caps wiped clean

Steps:

  • Preheat oven to 425°F Spray large rimmed baking pan with non-stick spray.
  • Heat oil in large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until softened about 3 minutes. Add half of spinach and 3 tbsp of water. Cook, stirring occasionally, just until spinach wilts, about 4 minutes. Add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. Remove skillet from heat. Stir in bread crumbs, ham, and pine nuts.
  • Place mushroom caps in baking pan, gill sides up. Fill caps evenly with spinach mixture, mounding it slightly. Add remaining 1/4 cup water to baking pan. Bake until mushrooms are tender and filling is hot, about 25 minutes.

Nutrition Facts : Calories 206.5, Fat 10.1, SaturatedFat 1.4, Cholesterol 8.5, Sodium 444.7, Carbohydrate 18.9, Fiber 4.8, Sugar 4, Protein 14.4

SAVORY STUFFED MUSHROOMS



Savory Stuffed Mushrooms image

Some snowy night, when just the two of you need a little something to munch on until dinner, try this simple but delicious recipe from Pam Miller in Kokomo, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 servings.

Number Of Ingredients 8

6 large fresh mushrooms
4-1/2 teaspoons finely chopped green pepper
4-1/2 teaspoons finely chopped onion
1 tablespoon butter
3/4 cup cubed day-old bread
1/8 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

  • Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne. , Stuff into mushroom caps. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes or until stuffing is lightly browned.

Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SAVORY STUFFED PORTABELLA MUSHROOMS



Savory Stuffed Portabella Mushrooms image

Make and share this Savory Stuffed Portabella Mushrooms recipe from Food.com.

Provided by JelsMom

Categories     Pork

Time 30m

Yield 16 mushroons, 8 serving(s)

Number Of Ingredients 11

12 ounces seasoned pork sausage
1/2 cup low fat cottage cheese (mashed)
1 cup Italian cheese blend
3 tablespoons sun-dried tomatoes (rehydrated)
1 1/2 teaspoons fresh basil, minced
2 garlic cloves (minced)
1/4 cup scallion (thinly sliced)
16 portabella mushroom caps (about 4-inch across)
1 teaspoon olive oil
3 tablespoons red wine vinegar
1/8 teaspoon paprika

Steps:

  • Preheat oven to 350°F.
  • In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
  • In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
  • Brush smooth side of washed mushroom caps with oil & place on baking sheet.
  • Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
  • Top each with 1/2 tablespoon cheese.
  • Bake 10-15 minutes until cheese begins to brown.
  • Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.

Nutrition Facts : Calories 196.1, Fat 12.5, SaturatedFat 4, Cholesterol 31.8, Sodium 364.6, Carbohydrate 10.2, Fiber 2.8, Sugar 3.6, Protein 12.8

SWEET AND SAVORY STUFFED MUSHROOMS



Sweet and Savory Stuffed Mushrooms image

Add dried apricots, bacon and provolone to this challah-breadcrumb stuffing for mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24 mushrooms

Number Of Ingredients 11

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
1/2 cup finely chopped cooked bacon
1/2 cup grated provolone
2 tablespoons finely chopped dried apricots
2 tablespoons finely chopped walnuts
1 cup coarse fresh challah breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • For the mushrooms: If your mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • For the filling: Heat the butter over medium-high heat. Add the reserved mushroom stems and onions and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the bacon, provolone, apricots and walnuts to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. 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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SAVORY STUFFED MUSHROOMS



Savory Stuffed Mushrooms image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

12 units mushrooms
6 ounces sausage
3 tablespoons seasoned bread crumbs
0.5 cups shredded mozzarella cheese
2 teaspoons dried parsley

Steps:

  • Preheat the oven to 375°F. Grease a large baking sheet. Remove and chop the mushroom stems, reserving caps. Heat a medium skillet over medium-high heat; add sausage. Cook until browned and crumbly, about 5 minutes; drain. Stir mushroom stems, bread crumbs and 1/4 cup of mozzarella into skillet. Remove skillet from heat.
  • Spoon sausage mixture into mushroom caps. Arrange stuffed mushrooms on prepared baking sheet. Top the mushrooms with remaining mozzarella.
  • Bake until stuffing is hot, about 15 minutes. Place on a serving platter. Garnish with parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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