EASY STUFFED MUSHROOMS RECIPE - PILLSBURY.COM
Made with just four ingredients, these spinach-artichoke & sausage-stuffed mushrooms are the perfect party appetizer solution. You won’t believe how easy they are -- or how many you will want to eat -- before everyone arrives.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 14
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Remove stems from mushroom caps; discard stems.
- On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
- In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10-inch pan.
- Bake 13 to 18 minutes or until golden brown on top and heated through.
Nutrition Facts : Calories 150 , CarbohydrateContent 5 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 1 g, TransFatContent 0 g
EASY CHEESE STUFFED MUSHROOMS - INSPIRED TASTE
These cheese and garlic stuffed mushrooms are simple to put together and easy to adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese or even creamier cheeses like feta, goat or brie will all work. A combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Using a damp paper towel, brush all dirt from mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or large oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes. Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
- Add the breadcrumbs to the same skillet that the onions and mushrooms were cooked in. Place them over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top. Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes. Serve with chopped fresh herbs and a bit of fresh ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, FatContent 2.4g, SaturatedFatContent 1g, CholesterolContent 4.3mg, SodiumContent 29.7mg, CarbohydrateContent 2.3g, FiberContent 0.3g, SugarContent 0.6g, ProteinContent 1.5g
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