CREAM CHEESE-STUFFED MUSHROOMS
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
Time 30m
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 : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.
EASY CHEESE STUFFED MUSHROOMS
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work. Of course, a combination of cheeses is a great idea, too!
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 25m
Yield Makes 20 stuffed mushroom caps
Number Of Ingredients 10
Steps:
- Heat oven to 375° degrees Fahrenheit.
- Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems, then finely mince them.
- Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
- Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
- Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
- Add the breadcrumbs to the same skillet. Place it over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
- Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
- Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
- Serve with chopped fresh herbs and freshly ground black pepper on top.
Nutrition Facts : ServingSize 1 stuffed mushroom cap, Calories 35, Fat 2.4g, SaturatedFat 1g, Cholesterol 4.3mg, Sodium 29.7mg, Carbohydrate 2.3g, Fiber 0.3g, Sugar 0.6g, Protein 1.5g
EASY CREAM CHEESE STUFFED MUSHROOMS
This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.
Provided by beekm
Categories Lunch/Snacks
Time 10m
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.
CHICKEN, CHEESE, AND WINE
This is very popular in our house. It's easy and delicious.
Provided by Fernando D'Agostino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 354.8 calories, Carbohydrate 7.2 g, Cholesterol 98.1 mg, Fat 17.9 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 731.2 mg, Sugar 1.9 g
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4.5/5 (11)Total Time 40 minsCategory AppetizersCalories 56 per serving
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and then drizzle olive oil evenly over the paper. Set aside.
- Place the parmesan cheese block in a food processor fitted with a S-shaped blade and pulse until finely grated.
- Then add the mushroom stems, cream cheese, green onions, parsley, garlic clove, two tablespoons of panko breadcrumbs, and salt and pepper to the food processor. Blend until creamy and smooth. Taste for additional salt and pepper.
- Using a spoon, fill each mushroom cap with even amounts of the cream cheese mixture until the mixture is used up.
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