Stuffed Mushrooms The Best Ive Ever Had Recipes

THE BEST STUFFED MUSHROOMS

The Best Stuffed Mushrooms image

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

Ingredients

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

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

BEST EVER STUFFED MUSHROOMS

Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

STUFFED MUSHROOMS "THE BEST I'VE EVER HAD"

Stuffed Mushrooms

I've had several people tell me these are the best stuffed mushrooms they've ever had! (In fact, every few months, a friend of mine tells me: "My mom was talking about your mushrooms again today...she sure loves them." Her mom tried them once at a New Year's Eve party about three years ago LOL) These are similar to Olive Garden's, but not nearly as greasy and more flavorful!! Once I tried subbing canned crab for the clams but was NOT impressed...the crab version was so bland! Even if someone doesn't like clams or seafood, I think they'll like this recipe...it doesn't taste seafood-y at all, but the clams add an element that will be missed. I hope you enjoy 'em! :-)

Provided by Robyns Cookin

Categories Vegetable

Time 45m

Yield 20 mushrooms, 10 serving(s)

Number Of Ingredients 12

Ingredients

20 button mushrooms, stems removed
1 (6 1/2 ounce) can minced clams, juice reserved
1 garlic clove, minced
1/4 cup parmesan cheese
1/2 small white onion, diced
6 tablespoons Italian seasoned breadcrumbs
1/4 cup green bell pepper, diced
1 tablespoon parsley
1 tablespoon italian seasoning
black pepper
6 tablespoons margarine, melted
1/4 cup part-skim mozzarella cheese, grated

Steps:

Preheat oven to 350°F.
Lightly grease a 9x13-inch glass casserole dish.
Arrange mushroom caps, hollow-side up, in the dish.
In a medium bowl, mix together the minced clams, garlic, Parmesan, onion, bread crumbs, bell pepper, parsley, Italian seasoning, and pepper.
Stir in 3 tablespoons of the butter and add some of the reserved clam juice until mixture is moist and sticks together (but isn't soggy).
Generously fill the mushroom caps with the clam mixture and sprinkle with mozzarella cheese.
Drizzle with the remaining butter and bake for 30 minutes or until lightly browned.

Nutrition Facts : Calories 137.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 18.2, Sodium 252.8, Carbohydrate 5.6, Fiber 0.6, Sugar 0.9, Protein 8.4

THE BEST STUFFED MUSHROOMS I'VE EVER HAD

The Best Stuffed Mushrooms I've Ever Had image

Make and share this The Best Stuffed Mushrooms I've Ever Had recipe from Food.com.

Provided by Deco Lady

Categories Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

24 large mushrooms (stems removed)
8 ounces cream cheese
2 tablespoons diced green onions
1 can crabmeat or 1 cup imitation crabmeat
1/2 teaspoon minced garlic (or more)
1 tablespoon parmesan cheese

Steps:

mix all ingredients together and stuff washed mushroom caps.
place on cookie sheet.
bake at 450 degrees F 20 minutes or until tops are browned.

Nutrition Facts : Calories 39.2, Fat 3.4, SaturatedFat 2.1, Cholesterol 10.6, Sodium 32.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 1.5

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