Arts Italian Stuffed Mushrooms Recipes

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ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. -Virginia Slater, West Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 15 servings.

Number Of Ingredients 9

4 bacon strips, diced
30 large fresh mushrooms
1 cup onion and garlic salad croutons, crushed
1 cup shredded part-skim mozzarella cheese
1 medium tomato, finely chopped
1/4 pound ground fully cooked ham
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients. , Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Simple to make...you can use the can bread crumbs like Pastene. You may find yourself eating these as a side but they are delicious for appetizers at a party.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

40 -50 large mushrooms, destemmed (save stems )
2 cups Italian seasoned breadcrumbs
1 large garlic clove
1 cup romano cheese
1 cup Italian parsley
mushroom stems
salt

Steps:

  • Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
  • Set aside.
  • Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
  • Stuff caps with bread crumb mixture, setting in a greased baking dish.
  • Drizzle remaining pan oil over the stuffed caps.
  • Season with salt.
  • Bake at 400 degrees until bubbly.

Nutrition Facts : Calories 202.6, Fat 7.8, SaturatedFat 4.3, Cholesterol 23.8, Sodium 702.3, Carbohydrate 20.8, Fiber 2.3, Sugar 3.1, Protein 13.7

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here.

Provided by CulinaryQueen

Categories     Vegetable

Time 40m

Yield 36 mushrooms

Number Of Ingredients 11

36 mushrooms, medium sized
2 tablespoons olive oil
1 onion, minced
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups seasoned bread crumbs (I use Progresso)
1/2 cup parmesan cheese, grated
5 tablespoons olive oil (more if necessary)
1/4 teaspoon salt
1/8 teaspoon pepper
olive oil, for drizzling

Steps:

  • Preheat oven to 350F/180°C.
  • Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
  • Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
  • Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
  • With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
  • Bake 15-20 minutes until golden and hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 126.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 1.9

STUFFED MUSHROOMS (LIDIA BASTIANICH)



Stuffed Mushrooms (Lidia Bastianich) image

Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil.

Provided by Brookelynne26

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

24 cremini mushrooms, with caps about 1-1/2 inches in diameter
2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like
1/2 cup finely chopped scallion
1/2 cup finely chopped bell pepper
1/2 coarse breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh Italian parsley
salt
fresh ground black pepper
4 tablespoons unsalted butter
1/2 cup chicken stock, vegetable stock or 1/2 cup canned reduced-sodium chicken broth
1/4 cup dry white wine (optional)

Steps:

  • Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
  • Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
  • Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
  • Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

ART'S ITALIAN STUFFED MUSHROOMS



Art's Italian Stuffed Mushrooms image

Art's Italian Potato Stuffed Mushrooms is chock full of our favorite Italian foods including Idahoan's Romano White Cheese Flavored Mashed Potatoes.

Provided by Idahoan

Categories     Idahoan®

Yield 12

Number Of Ingredients 7

1 (4 ounce) package Idahoan® Italian Romano White Cheese Flavored Mashed Potatoes
2 tablespoons chopped sun-dried tomatoes (if dried, rehydrate)
3 tablespoons olive oil
2 tablespoons minced garlic
12 large mushrooms
½ pound mild or hot Italian ground sausage, cooked
½ cup shredded Parmesan cheese

Steps:

  • Preheat over to 350 degrees F.
  • Prepare potatoes according to package directions.
  • Add sun-dried tomatoes.
  • Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
  • Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
  • Sprinkle shredded Parmesan over the top of the mushrooms.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 4 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 271.6 mg, Sugar 0.7 g

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