EASY STUFFED MUSHROOMS BREAD CRUMBS RECIPES

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SHRIMP-STUFFED MUSHROOMS - TASTE OF HOME



Shrimp-Stuffed Mushrooms - Taste of Home image

We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. —Jacqui Beal, Dallas, Oregon

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 2 dozen.

Number Of Ingredients 12

24 large fresh mushrooms
2 tablespoons butter
1/4 cup chopped sweet red pepper
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
3 tablespoons cream cheese
1 cup chopped cooked shrimp
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHEESE AND SPINACH-STUFFED MUSHROOMS RECIPE - BETTYCRO…



Cheese and Spinach-Stuffed Mushrooms Recipe - BettyCro… image

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 9

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
  • In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
  • Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 185 , CarbohydrateContent 165 g, FatContent 1 , FiberContent 4 g, ProteinContent 11 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 300 mg

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