STUFFED MUSHROOMS CREAM CHEESE RECIPES
CREAM CHEESE-STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
Nutrition Facts : Calories false, FatContent 6 g fat (4 g saturated fat), CholesterolContent 20 mg cholesterol, SodiumContent 123 mg sodium, CarbohydrateContent 2 g carbohydrate, FiberContent trace fiber, ProteinContent 4 g protein.
EASY CREAM CHEESE STUFFED MUSHROOMS RECIPE - FOOD.COM
This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut stems out of washed mushrooms, leaving the cap hollow.
- Sautee the stems and add them to your dinner, Mmmm!
- Mix softened cream cheese with parmesan cheese and garlic salt.
- Fill mushroom caps with mixture so they are overflowing a bit.
- Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.
Nutrition Facts : Calories 216.6, FatContent 20.6, SaturatedFatContent 12.9, CholesterolContent 64.6, SodiumContent 207.9, CarbohydrateContent 2.8, FiberContent 0.4, SugarContent 0.7, ProteinContent 6.3
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BACON-STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
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. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri
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Reviews 4.7
Total Time 25 minutes
Category Appetizers
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Reviews 4.7
Total Time 25 minutes
Category Appetizers
Calories 51 calories per serving
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STUFFED MUSHROOMS RECIPE - NYT COOKING
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
- Place the mushrooms caps in the oven and bake 15 minutes.
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CREAM CHEESE-STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia
From tasteofhome.com
Reviews 3
Total Time 30 minutes
Category Appetizers
Calories false per serving
From tasteofhome.com
Reviews 3
Total Time 30 minutes
Category Appetizers
Calories false per serving
- Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
See details
EASY CREAM CHEESE STUFFED MUSHROOMS RECIPE - FOOD.COM
This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 216.6 per serving
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 216.6 per serving
- Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.
See details
BACON-STUFFED MUSHROOMS RECIPE: HOW TO MAKE IT
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. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Appetizers
Calories 51 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Appetizers
Calories 51 calories per serving
- Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
See details
STUFFED MUSHROOMS RECIPE - NYT COOKING
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 146 per serving
- Place the mushrooms caps in the oven and bake 15 minutes.
See details
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