VEGETARIAN GARLIC STUFFED MUSHROOMS
These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
Provided by Nagi | RecipeTin Eats
Categories Light Lunch Side
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350F.
- Break the stalks off the mushrooms, being careful to keep the caps in one piece.
- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
- Finely chop the stalks.
- Heat 1 tbsp olive oil in a fry pan over medium high heat.
- Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
- Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
- Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
- Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
- Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 97 g, Calories 140 kcal, Carbohydrate 8.5 g, Protein 3.3 g, Fat 11.4 g, SaturatedFat 2 g, Sodium 175 mg, Fiber 1.1 g, Sugar 1.3 g
NO MEAT BUT ALL HEAT STUFFED MUSHROOMS
This recipe was shared by a good friend, who's family regularly makes this mouth-watering appetizer for Sunday Football games. Very easy to make, no meat needed, and the cayenne pepper makes it pop! This recipe can easily be halved, for smaller gatherings.
Provided by Sarah D. @SarahDe
Categories Vegetables
Number Of Ingredients 9
Steps:
- Preheat Oven to 350 Degrees. Spray baking sheet w/ cooking spray. Using a damp paper towel, gently clean mushrooms off, then carefully break off stems. Finely chop the stems up.
- Heat oil in skillet. Add garlic & mushroom stems. Saute until moisture is nearly gone being careful not to burn. Set aside and cool.
- Once mixture cools somewhat, add finely chopped green onions, the cream cheese, parm cheese, pepper, onion powder & cayenne to the mixture and mix by hand until ingredients and cream cheese are comletely incorporated. Mixture should be somewhat thick.
- Using a teaspoon, stuff each mushroom cap with mixture & place on cookie sheet for baking. Bake for 20 minutes or until liquid forms under the mushroom caps. Serve warm! OR another option: once caps are stuffed, cover and refrigerate to bake the following day. *Note, the last few times I've made these, I've placed my mushrooms on a metal cookie cooling rack inside the cookie sheet, letting the mushroom juices flow beneath the mushrooms while they are baking. Can be done either way! Enjoy and Happy Cooking!
MEATLESS STUFFED MUSHROOMS
These tasty stuffed mushrooms are an original recipe I have come up with over the years. They are meatless and they are also gluten-free and lactose-free. The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity. Whenever I make these there are never any left overs so I think they're pretty good.
Provided by Michelle of the shi
Categories Vegetable
Time 40m
Yield 16 caps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
- Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
- Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
- In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
- In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
- Stir in oil, corn meal, basil, parmesan cheese and salt.
- Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
- Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
- After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
- Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
- Bake at 350° for 20-25 minutes.
Nutrition Facts : Calories 326.7, Fat 16.3, SaturatedFat 4.9, Cholesterol 16.5, Sodium 466.2, Carbohydrate 33.8, Fiber 5, Sugar 5, Protein 13.8
STUFFED MUSHROOMS IV
An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.
Provided by Jennifer
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
- In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
- Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
- Bake for 20 to 25 minutes in the preheated oven.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.6 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 163.4 mg, Sugar 0.5 g
STUFFED MUSHROOMS
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
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
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