Little Stuffed Mushrooms Recipes

STUFFED MUSHROOMS

Stuffed Mushrooms image

This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.

Provided by Craig Claiborne

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds mushrooms
4 tablespoons butter
Juice of 1 lemon
Freshly ground pepper to taste
1/3 cup coarsely chopped shallots
1/2 teaspoon minced garlic
1 cup coarsely chopped celery, optional
1/4 teaspoon dried thyme
1 small bay leaf
1/4 cup coarsely chopped parsley
1 egg, lightly beaten
1/4 cup fine fresh bread crumbs
1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda
Salt and pepper, to taste

Steps:

Preheat the oven to 400 degrees.
Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
Place the mushrooms caps in the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams

10 EASY STUFFED MUSHROOMS YOU NEED TO TRY

10 Easy Stuffed Mushrooms You Need To Try image

These stuffed mushroom recipes are perfect to serve at your next party! From spicy to savory to seafood-stuffed, you'd better make extra since these bites will disappear quickly.

Provided by insanelygood

Categories Appetizers Recipe Roundup

Number Of Ingredients 10

Ingredients

Jalapeno Popper Stuffed Mushrooms
Lasagna Stuffed Mushrooms
Easy Italian Stuffed Portobello Mushrooms
Bacon Stuffed Mushrooms
Easy Cheese Stuffed Mushrooms
Herbed Ricotta Stuffed Mushrooms
Crab Dip Stuffed Mushrooms
Onion u0026amp; Goat Cheese Stuffed Portobello Mushrooms
Spinach Stuffed Mushrooms
Low-Carb Stuffed Mushrooms with Tomato and Feta

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a stuffed mushroom recipe in 30 minutes or less!

Nutrition Facts :

LITTLE STUFFED MUSHROOMS RECIPE

Little Stuffed Mushrooms Recipe image

Bring a creamy, savory appetizer to your next potluck with this Little Stuffed Mushrooms Recipe. Panko seasoning, rosemary & garlic Parmesan and plum tomatoes give lots of added flavor to this mushrooms recipe.

Provided by My Food and Family

Categories Home

Time 30m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried rosemary leaves
1 tsp. garlic powder
30 medium fresh mushrooms (about 1 lb.)
1 plum tomato, finely chopped

Steps:

Heat oven to 350ºF.
Combine coating mix, cheeses and seasonings.
Remove and discard stems from mushrooms. Place caps, top sides down, on baking sheet sprayed with cooking spray; fill with cheese mixture.
Bake 20 min. or until heated through. Top with tomatoes.

Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 6 g, Fiber 0.8992 g, Sugar 1 g, Protein 6 g

EASY STUFFED MUSHROOMS

Easy Stuffed Mushrooms image

This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb large-size fresh mushrooms
4 tablespoons butter, melted
1/3 cup bread or 1/3 cup corn flake crumbs
1/3 cup parmesan cheese
salt and pepper
1/4 teaspoon garlic powder (or to taste, or use fresh garlic)
1 cup grated mozzarella cheese (can use more)

Steps:

Set oven to 350 degrees.
Butter a shallow baking dish.
Clean mushrooms with a brush (do not use water to clean the mushrooms).
Gently twist off stems, setting mushroom caps aside.
Finely chop stems, very small.
In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
Fill caps with crumb mixture.
Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
Set caps on buttered baking dish.
Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4

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