Best Stuffed Mushrooms Casino Recipes

DINAH'S STUFFED MUSHROOMS

Dinah's Stuffed Mushrooms image

Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.

Provided by DEBNJAMES

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 50m

Yield 10

Number Of Ingredients 12

Ingredients

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
1 small onion, finely chopped
¾ cup dry bread crumbs
½ cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 ½ cups butter, melted
½ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 11.2 g, Cholesterol 106 mg, Fat 31.3 g, Fiber 1.5 g, Protein 15.5 g, SaturatedFat 19.1 g, Sodium 412 mg, Sugar 1.8 g

BEST EVER STUFFED MUSHROOMS

Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CLAM-STUFFED MUSHROOMS

Clam-Stuffed Mushrooms image

Seafood lovers will savor these yummy bites from field editor Maria Regakis of Somerville, Massachusetts. Maria stuffs mushroom caps with a pleasing combination of minced clams, cheese and seasonings.

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

24 large fresh mushrooms
2 cans (6-1/2 ounces each) minced clams, drained
3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped green pepper
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons Italian seasoning
2 tablespoons dried parsley flakes
1/8 teaspoon pepper
1-1/2 cups butter, melted, divided
1/2 cup shredded part-skim mozzarella cheese

Steps:

Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 140 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 220mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

MOUTH-WATERING STUFFED MUSHROOMS

Mouth-Watering Stuffed Mushrooms image

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.

Provided by Angie Gorkoff

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g