ITALIAN STUFFED MUSHROOMS
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
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
ITALIAN STUFFED MUSHROOMS
Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 37m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
- Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
- Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Nutrition Facts : ServingSize 1 Serving
ITALIAN-SEASONED STUFFED MUSHROOMS
Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!
Provided by janet
Categories Stuffed Mushrooms
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
- Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
- Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
- Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g
ITALIAN STUFFED MUSHROOMS
Make and share this Italian Stuffed Mushrooms recipe from Food.com.
Provided by skat5762
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Wash, dry and stem mushrooms.
- Mince stems.
- Heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper.
- Saute, stirring for 5 minutes.
- Mix in parsley, salt, pepper, Italian seasoning, cheese, capers and bread crumbs.
- Remove from heat.
- Beat egg yolk with 1 teapsoon water and add to stuffing, mixing well.
- Stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes.
- --------Italianseasoning-------------.
- Blend ingredients thoroughly, store in airtight container.
Nutrition Facts : Calories 83.3, Fat 6.2, SaturatedFat 1.4, Cholesterol 33.3, Sodium 378, Carbohydrate 4.4, Fiber 1.2, Sugar 1.6, Protein 4
ITALIAN STUFFED MUSHROOMS
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
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
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