THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
SIMPLY DELICIOUS STUFFED MUSHROOMS
These stuffed mushrooms are fast and easy to make, and absolutely wonderful! Passed down from my father.
Provided by Princess Peggy
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- remove stems from mushrooms.
- finely chop stems.
- start browning the sausage.
- add in chopped stems the last few minutes.
- add garlic if desired.
- drain sausage and mushroom mixture.
- mix with softened cream cheese.
- spoon mixture into mushroom caps.
- broil for five minutes or until browned.
Nutrition Facts : Calories 322.5, Fat 29.6, SaturatedFat 13.9, Cholesterol 74.5, Sodium 630.5, Carbohydrate 3.7, Fiber 0.4, Sugar 0.8, Protein 10.9
DELICIOUS STUFFED MUSHROOMS
This is a replica of the delicious stuffed mushrooms served at Chessecake Factory and want to share it here. Enjoy them.
Provided by pink cook
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Clean mushrooms with a clean cloth. Remove stems and chop them finely. Brush mushroom tops with olive oil with a brush.
- Saute chopped garlic and green onion in the butter. Add parsley, oregano, chopped stems, salt and pepper. Remove from heat and add bread crumbs, 1/4 cup wine and mix well.
- Stir in the 1/2 cup Parmesan and 1/4 cup of the Fontina cheese to moist enough to stick together. (Add more wine if needed).
- Stuff mushroom caps quite high and top with the rest of 1/4 cup of fontina cheese. Place them in a 12x14 baking dish slightly oiled.
- Take remaining 1/2 cup wine and pour into bottom of baking dish, (it will run off to make a sauce and it is OK to drizzle some extra wine over the top of caps, if you like).
- Bake in pre-heated 350°F oven for about 10 minutes or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.
- Note: these are great at room temperature, or even still oven warm. Enjoy.
- MY PERSONAL UPDATED NOTE: I made this recipe again according with the last review to make the necessary corrections for the wine sauce and adding more cheese to make the sauce thicker and better. Hope this helps to improve this recipe.
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