Creamy Stuffed Portabella Mushrooms Recipes

CREAMY STUFFED PORTABELLA MUSHROOMS

Steps:

• 1. Preheat your broiler.
• 2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
• 3. Remove the stems from portabellas and chop up.
• 4. In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
• 5. Add cream sauce to the chicken and adjust the seasonings.
• 6. Fill the mushroom caps with the sauce and place on a baking sheet.
• 7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
• 8. Enjoy!

STUFFED CREAM CHEESE MUSHROOMS

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.