RECIPE STUFFED MUSHROOM CAPS RECIPES

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STUFFED PORTOBELLO MUSHROOM CAPS RECIPE | ALLRECIPES



Stuffed Portobello Mushroom Caps Recipe | Allrecipes image

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories     Stuffed Mushrooms

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 stuffed mushrooms

Number Of Ingredients 9

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  • Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  • Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, CarbohydrateContent 19 g, CholesterolContent 42.2 mg, FatContent 6.3 g, FiberContent 2.1 g, ProteinContent 11.8 g, SaturatedFatContent 3.3 g, SodiumContent 288.3 mg, SugarContent 2.9 g

STUFFED WHITE MUSHROOM CAPS RECIPE | ALEX GUARNASCHELLI ...



Stuffed White Mushroom Caps Recipe | Alex Guarnaschelli ... image

Provided by Alex Guarnaschelli

Categories     appetizer

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing

Steps:

  • Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
  • Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
  • Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
  • Preheat the oven to 350 degrees F.
  • When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

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STUFFED MUSHROOM CAPS RECIPE: HOW TO MAKE IT
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
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  • Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
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CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS RECIPE | FOO…
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  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
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These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
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Calories 87.8 calories per serving
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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STUFFED MUSHROOM RECIPE | JAMIE OLIVER MUSHROOM RECIPES
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 68 calories per serving
    1. Preheat your oven to 220ºC/425ºF/gas 7.
    2. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
    3. Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
    4. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
    5. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes.
    6. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.
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STUFFED MUSHROOMS RECIPE | EPICURIOUS
This classic stuffed mushroom recipe starts with the crunchiest homemade breadcrumbs, mixed with Parmesan, sautéed vegetables, herbs, and garlic.
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Reviews 4
Total Time 45
  • Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
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STUFFED MUSHROOMS RECIPE | EPICURIOUS
This classic stuffed mushroom recipe starts with the crunchiest homemade breadcrumbs, mixed with Parmesan, sautéed vegetables, herbs, and garlic.
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Reviews 4
Total Time 45
  • Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
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Reviews 4.8
Total Time 45 minutes
Category nut-free, vegetarian, cocktail party, dinner party, Valentine's Day, appetizers
Cuisine American
  • Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.  In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.   Bake until mushrooms are soft and the tops are golden, 20 minutes.  Garnish with parsley to serve. 
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HOULIHAN'S STUFFED MUSHROOMS RECIPE | TOP SECRET RECIPES
Menu Description: "Jumbo mushroom caps filled with herb and garlic cheese, lightly battered and fried. Served with zesty horseradish and mustard dip made with Grey Poupon." In a March 1986 story which ran in the Kansas City Times, a feud erupted between Gilbert/Robinson, the parent company of Houlihan's restaurant at the time, and two guys building their own chain of bars called Mike Houlihan's. The president of the Houlihan's chain, Fred Hipp, said that at first Houlihan's didn't mind so much, asking kindly that the name not be used. But when Mike Heyer and John Houlihan opened a Mike Houlihan's in St. Louis only a few blocks away from an original Houlihan's restaurant, Fred saw no choice but to sue. Soon, residents with the surname were writing to Fred urging him to drop the lawsuit. "You'll feel better, thirteen hundred Houlihans will beel better, and two Irishmen will have $50,000 to buy more Irish whiskey," said one letter. Here's another Houlihan's classic recipe called "Shrooms"—cheese-filled, batter-fried mushrooms served piping hot. You have the choice of making the herb-flavored cheese filling from the recipe here, or if you're feeling especially lazy, you can buy a similar premade filling. Be careful when you first bite into these dudes. Straight out of the fryer, the hot cheese filling is like molten lava on your tongue and lips. Consume with care. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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Reviews 4.7
Total Time 3 hours 40 minutes0S
Calories 171 calories per serving
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GOAT-CHEESE STUFFED MUSHROOMS RECIPE | MARTHA S…
These stuffed mushrooms make great bite-size appetizers.
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STUFFED WHITE MUSHROOM CAPS RECIPE | ALEX GUARNASCHELLI ...
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category appetizer
  • When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
See details


STUFFED MUSHROOM CAPS RECIPE: HOW TO MAKE IT
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories per serving
  • Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
See details


CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS RECIPE | FOO…
From foodnetwork.com
Reviews 4
Total Time 1 hours 45 minutes
Category appetizer
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
See details


STUFFED MUSHROOM RECIPE | JAMIE OLIVER MUSHROOM RECIPES
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 68 calories per serving
    1. Preheat your oven to 220ºC/425ºF/gas 7.
    2. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
    3. Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
    4. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
    5. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes.
    6. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.
See details


STUFFED MUSHROOMS RECIPE | EPICURIOUS
This classic stuffed mushroom recipe starts with the crunchiest homemade breadcrumbs, mixed with Parmesan, sautéed vegetables, herbs, and garlic.
From epicurious.com
Reviews 4
Total Time 45
  • Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
See details


BEST STUFFED MUSHROOMS RECIPE - HOW TO MAKE ... - DELISH
Try out this stuffed mushrooms recipe from Delish.com for a tender bite-sized appetizer!
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Reviews 4.8
Total Time 45 minutes
Category nut-free, vegetarian, cocktail party, dinner party, Valentine's Day, appetizers
Cuisine American
  • Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.  In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.   Bake until mushrooms are soft and the tops are golden, 20 minutes.  Garnish with parsley to serve. 
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Sep 17, 2020 · Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps…
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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 …
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VEGAN STUFFED MUSHROOMS | MINIMALIST BAKER RECIPES
May 13, 2014 · Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and …
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Sep 07, 2021 · How to make stuffed portobello mushrooms. Scroll down to the recipe card for the details. It's not a difficult recipe to make! Here are the basic steps: Pre-broil. You start by …
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STUFFED PORTOBELLO MUSHROOM CAPS RECIPE | ALLRECIPES
Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom. Step 4 Bake in preheated oven until heated through and golden on top, about 30 minutes.
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Oct 12, 2018 · Bacon-Stuffed Mushrooms I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe…
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See details


MOUTH-WATERING STUFFED MUSHROOMS RECIPE | ALLRECIPES
I adore stuffed mushrooms, unfortunately most of my family don't really care for mushrooms of any sort. I decided to take a chance and made these for a Thanksgiving appetizer. I followed the recipe with a couple of changes, I added bacon to the filling, and I dipped the mushroom caps …
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TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
Sep 17, 2020 · Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps…
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See details


40 BEST MUSHROOM RECIPES - EASY STUFFED AND PORTOBELLO ...
Jul 23, 2021 · For a fun twist on the classic stuffed mushrooms, pair the caps with Thanksgiving-inspired flavors—thyme, wild rice, and creamy mashed potatoes. Get the recipe. …
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See details


CAPRESE STUFFED PORTOBELLO MUSHROOMS RECIPE | EATINGWELL
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps…
From eatingwell.com
See details


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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 …
From eatingwell.com
See details


VEGAN STUFFED MUSHROOMS | MINIMALIST BAKER RECIPES
May 13, 2014 · Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and …
From minimalistbaker.com
See details