EASY STUFFED MUSHROOMS RECIPE RECIPES

EASY STUFFED MUSHROOMS RECIPE - EATINGWELL

Easy Stuffed Mushrooms Recipe - EatingWell image

This healthy stuffed mushroom appetizer is a nice balance of soft mushrooms, creamy filling and crunchy topping. This combination tastes downright decadent, but it's actually good for you. Be sure to get all of the moisture out of the chopped mushrooms before moving on to the next step; if not, the filling will be soggy and make the mushroom caps watery.

Provided by Karen Rankin

Total Time 40 minutes

Number Of Ingredients 11

Ingredients

Cooking spray
1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
1 tablespoon olive oil
1 tablespoon chopped garlic
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
4 ounces 1/3-less-fat cream cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 ounce Parmesan cheese, grated (about 1/4 cup), divided

Steps:

Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

Nutrition Facts : Calories 75 calories, CarbohydrateContent 7 g, FatContent 4 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 184 mg, SugarContent 2 g

EASY STUFFED MUSHROOMS RECIPE - PILLSBURY.COM

Easy Stuffed Mushrooms Recipe - Pillsbury.com image

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

Ingredients

24 oz fresh whole white mushrooms (about 28)
1 1/4 cups spinach-artichoke dip (from a deli)
1/2 lb bulk spicy Italian sausage, cooked and drained
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

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

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