BEST EVER STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink and onion is tender, 6-8 minutes, 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, bottom side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, until mushrooms are tender, 12-15 minutes.
Nutrition Facts : Calories 79 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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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