SPICY ITALIAN STUFFED MUSHROOMS
Add pepperoncini for extra heat in this mushroom filling made with spicy Italian sausage.
Provided by Food Network Kitchen
Time 1h
Yield 24 mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.
SPICY STUFFED MUSHROOMS
The creaminess of the cheese paired with the spicyness from the cayenne pepper make for a perfect combination. These are a definite hit at dinner parties and are VERY easy to make. There are always people asking for the recipe, which is in fact how I got it.
Provided by ScrappieDoo
Categories Lunch/Snacks
Time 35m
Yield 12 mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and spray baking sheet with cooking spray.
- Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
- Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
- Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
- Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.
Nutrition Facts : Calories 90.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 22.6, Sodium 88.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 2.8
STUFFED MUSHROOMS JAMBALAYA APPETIZER
This is a very yummy stuffed mushroom appetizer, I sometimes add hot sauce to the mixture to add an extra kick.
Provided by Candace Michelle
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees F.
- Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and sauté 5 minutes.
- Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.
- Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.
Nutrition Facts : Calories 37.6, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.2, Sodium 98.7, Carbohydrate 2.2, Fiber 0.6, Sugar 1.1, Protein 2.2
SPICY STUFFED MUSHROOMS JAMBALAYA
Number Of Ingredients 8
Steps:
- 1. Rinse and drain mushrooms. Pat dry with paper towels. Remove stems, reserving caps. Chop enough stems to make 1/2 cup.2. In small frypan cook chopped stems, onions and garlic in margarine or butter until tender. Stir in cracker crumbs, pepperoni, Parmesan cheese and oregano.3. Spoon into mushroom caps. Arrange in 15 x 10 x 1-inch baking pan. Bake at 425°F for 8 to 10 minutes or until mushrooms are tender.
Nutrition Facts : Nutritional Facts Serves
GARY'S STUFFED MUSHROOMS
Chicken flavored dry stuffing mix is the secret ingredient in these stuffed mushrooms created by my cousin Gary.
Provided by TINACOX
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 42m
Yield 12
Number Of Ingredients 9
Steps:
- Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
- Prepare chicken flavored dry stuffing mix according to package directions.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
- In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
- Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 14.4 g, Cholesterol 105.7 mg, Fat 37.9 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 23.7 g, Sodium 693.5 mg, Sugar 2.2 g
SPICY CRAB STUFFED MUSHROOMS
I found this recipe on another website but it is an Emeril Lagasse recipe. These are simple to make and really good. I find that stuffed mushrooms with bread crumbs tend to be dry. These have no bread crumbs, therefore, they are very juicy and moist. They have a little kick to them. I did add a little more mayonnaise as I thought the mixture was a little dry. I also omitted using the radicchio. I used a large can of crab claws found in the refrigerator section. The recipe originally calls for 12 ounces of mushrooms but I found that I had alot of mixture left over. These can be made ahead of time and then pop them in the oven at the last minute.
Provided by Crazycook in PA
Categories Crab
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Place mushroom caps on a baking sheet lined with parchment paper.
- In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
- Place a heaping tablespoon into the cap of each mushroom.
- Bake the mushroom caps for 30 minutes.
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