Stove Top Stuffing Stuffed Mushrooms Recipes

STUFFING-STUFFED MUSHROOMS

Steps:

• Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

GARY'S STUFFED MUSHROOMS

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.

STOVE TOP SPINACH-MUSHROOM STUFFING

Steps:

• Prepare stuffing mix in large saucepan as directed on package.
• Add remaining ingredients; mix lightly.

EASY STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Add hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min.
• Meanwhile, remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 Tbsp. butter in large skillet 5 min. or until lightly browned. Place, rounded-sides down, in shallow baking dish.
• Add stems and peppers to skillet; cook and stir 5 min. or until tender. Add to stuffing; mix well. Spoon into mushroom caps; drizzle with melted butter.
• Broil, 6 inches from heat, 5 min. or until heated through.

STUFFING-STUFFED MUSHROOMS

Steps:

• Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
• Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
• Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
• While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
• In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
• Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
• Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

SPINACH-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.

STOVE TOP STUFFING STUFFED MUSHROOMS

Steps:

• Clean mushrooms and remove stems. Cut up stems and saute mushroom stems in butter until soft. Add ground Linguica. Cook Linguica and add white wine at the end. Cook that for two minutes more.
• Make Stove Stop Stuffing according to package directions and add Linguica mix to the Stove Stop Stuffing while stuffing is still "wet". Mix well. Fill mushroom caps with filling and then add a little bit of shredded cheddar cheese on top.
• Bake at 350 degrees F for 15 to 20 minutes.