SPINACH DIP-STUFFED MUSHROOMS
I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. -Ashley Pierce, Brantford, Ontario
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED MUSHROOM DIP
I haven't tried the recipe yet, but it looks good! I found it on the side of a Triscuit box. It suggests to serve it with the Parmesan Garlic flavor crackers.
Provided by Missysioux
Categories < 15 Mins
Time 15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Place the crackers in resealable plastic bag. Use rolling pin to crush crackers; set aside.
- Melt butter in large nonstick skillet on medium-high heat. Add mushrooms, peppers and garlic; cook 8 min, or until peppers are tender and liquid is evaporated, stirring occasionally. Remove from heat.
- Stir in cracker crumbs, cheese and sour cream until well blended. Serve warm with additional crackers.
Nutrition Facts : Calories 20.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.1, Sodium 18.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.9, Protein 1.3
FRENCH ONION DIP-STUFFED MUSHROOMS
Sweet, salty and deeply umami, these stuffed mushrooms hit all the necessary buttons to make it as a memorable appetizer.
Provided by Silvana Nardone
Categories appetizer
Time 55m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
- Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
- Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.
ITALIAN STUFFED MUSHROOMS
Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 37m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
- Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
- Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Nutrition Facts : ServingSize 1 Serving
STUFFED MUSHROOM DIP
Here's all the deliciousness of stuffed mushrooms-without the hassle of, you know, stuffing mushrooms. Behold our Stuffed Mushroom Dip.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 16 servings, 2 Tbsp. dip and 15 crackers each.
Number Of Ingredients 7
Steps:
- Crush 30 crackers.
- Melt butter in large nonstick skillet on medium-high heat. Add mushrooms, peppers and garlic; cook 8 min. or until peppers are crisp-tender and liquid is evaporated, stirring occasionally. Remove from heat.
- Stir in cracker crumbs, cheese and sour cream. Serve with additional crackers.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
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