CREAM CHEESE STUFFED MUSHROOMS
The Best Cheese Stuffed Mushrooms - A simple three cheese-stuffed mushroom recipe with smoked cheddar, cream cheese, Parmesan and roasted red peppers.
Provided by Sommer Collier
Categories Appetizer
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.
- In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
- Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)
- Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)
- Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.
Nutrition Facts : ServingSize 2 mushrooms, Calories 43 kcal, Carbohydrate 1 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 98 mg
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
- Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
- Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
- Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
CHEESY STUFFED MUSHROOMS
Prebaking the mushrooms to extract the moisture in them is a critical step, don't stuff the mushrooms before baking them firstly! Although this recipe will make about 18-20 large stuffed mushrooms, I strongly suggest to double the amounts, you will be eating half of them just yourself, they are THAT good! These are still really good without adding the mozzeralla cheese on top, but I think they are even better with the cheese, you can even sprinkle with Parmesan cheese in place of the mozza cheese.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
- Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
- Carefully remove the stems from the mushroom caps and finely chop.
- Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
- White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
- Saute the chopped stems, stirring until golden (about 5-6 minutes).
- Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
- Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
- Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
- Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
- Delicious!
CHEESY MUSHROOM-STUFFED CHICKEN BREAST
Yummy chicken breast stuffed with a Cheddar cheese and mushroom filling. Can make ahead and keep in the fridge for later!
Provided by Marcia Smith Mann
Categories Stuffed Chicken Breasts
Time 3h
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.
- Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."
- Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.
- Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.
- Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.
- Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 528.7 calories, Carbohydrate 24.4 g, Cholesterol 190.9 mg, Fat 27.9 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 13.2 g, Sodium 535.7 mg, Sugar 1.6 g
CHEESY STUFFED MUSHROOMS ON TOAST
Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients
Provided by Sara Buenfeld
Categories Snack, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
- Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
- Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.
Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.44 milligram of sodium
HEALTHY CHEESE STUFFED MUSHROOMS
"If you like mushrooms, you'll love this yummy broiled appetizer," assures Kelli Egbert of Idaho Falls, Idaho. A tasty cheese filling is easy to combine and tuck into large mushroom caps.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, egg, bread crumbs, 1 tablespoon butter, garlic and salt; set aside. Remove stems from mushrooms. Place mushroom caps, hollow side down, on a baking sheet coated with cooking spray. Brush with remaining butter., Broil 4 in. from the heat for 4-5 minutes or just until tender. Turn over; stuff with cheese mixture. Broil 2-3 minutes longer or until lightly browned and heated through.
Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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