Posts Tagged ‘stuffed mushrooms’

Olive and Feta Stuffed Mushrooms

These stuffed mushrooms make a great starter or party snack, but they can also be paired with a salad for a filling vegetarian meal. A mix of olives and onions with a bit of hummus make up the flavorful stuffing. It’s used to fill mushrooms that are baked until tender and then finished with a sprinkle of feta cheese.

Makes 8 to 10 servings as a starter

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:

20 white button mushrooms (about 16 ounces)
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup pitted green olives, diced
½ cup pitted Kalamata olives, diced
¼ cup diced red onion
3 tablespoons hummus
¼ cup crumbled feta cheese
Chopped parsley for garnish

Directions

Preheat the oven to 400 degrees F.

Remove the stems from the mushrooms. Finely chop the stems and set aside. Use 2 tablespoons of the olive oil to rub each mushroom cap. Place the mushrooms top side down in a 9 x 13-inch baking dish. Bake for 10 minutes.

Heat the remaining 2 tablespoons of olive oil and a large skillet over medium heat. Add the garlic and the chopped mushroom stems. Cook until the stems soften, about 3 minutes. Stir in the green and Kalamata olives. Cook for 1 more minute. Stir in ½ of the red onion and cook for 1 more minute. Remove from the heat and stir in the hummus.

Use a spoon to fill each mushroom cap with an equal amount of stuffing. Return to the oven and bake for 10 more minutes, until the mushrooms are tender.

Sprinkle with the remaining onion, feta cheese, and parsley before serving warm.

Mushrooms Stuffed with Lamb

Ingredients

12 large mushrooms
1 tablespoon olive oil
1/3 pound ground American Lamb
1/2 teaspoon each garlic salt and ground pepper
1/4 cup chopped red bell pepper
3 green onions, thinly sliced
2 tablespoons prepared Plum Sauce
3 tablespoons finely chopped peanuts, divided

Directions

Wipe off mushrooms with a damp paper towel. Snap out mushroom stems and chop; set aside.

In large skillet, heat oil. Add lamb and chopped mushroom stems. Season with garlic salt and pepper. Cook and crumble lamb until browned. Drain well and stir in bell pepper and onions.

Stir in Plum Sauce and 2 tablespoons peanuts. Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.

Place mushroom caps on baking sheet. Bake at 375ºF for 15 minutes.

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

Makes 22 stuffed mushrooms

Ingredients

22 white or crimini mushrooms
4 tablespoons of extra virgin olive oil
½ pound of loose Italian sausage
½ cup of boursin cream cheese
1 cup of bread crumbs
11 strips of bacon, cut in half
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 400°.
2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
3. Fold the chopped steams in with the Italian sausage until combined.
4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
8. Serve hot!

Grilled Cheesy Portabello Caps with Turkey & Sage

Looking to make something different and exciting? Well, these stuffed lactose free Portabello mushrooms are absolutely perfect for just about any family dinner—they call for ground turkey and Cabot White Oak Cheddar, so you know that no one is going to be left hungry after munching on one of these mushroom caps! This recipe will make four main-course servings—which may seem surprising since these are mushroom caps, but the ground turkey and cheddar really makes this a very satisfying and filling dish—and these caps can also be grilled too. So, please give this recipe a try and cook up something your family will definitely love.

Ingredients

4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
12 ounces lean ground turkey or chicken
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)

Directions

Preheat grill to medium.

Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.

In medium bowl, mix together shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.

Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.

Top with cheddar, cover again and cook until cheese is melted, about 2 minutes longer.

Garlic-Bacon Mushroom Bites

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious cooked in melted, paprika-spiked butter.

Serves: 24

Ingredients:

24 large cremini mushrooms
1 stick butter, melted
1 (8 ounce) package cream cheese, softened
1 large egg
1 clove garlic, very finely chopped
4 thick slices peppered bacon, cooked and finely diced
2 teaspoons sweet paprika
¼ cup green onions, chopped

Directions:

Preheat oven to 425 degrees.
Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.

Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.Flip each mushroom so the bottom side is up.

In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.

Garnish with chopped green onions.

Mushroom-Chorizo-Stuffed Mushrooms in Port Wine Sauce

Yield: Serves 6
Active Time: 15 minutes
Total Time: 1 hour
Special Equipment: Food processor

Ingredients

8 ounces whole button or baby Portabella mushrooms
1 small onion, roughly chopped
2 cloves garlic, roughly chopped
1/3 pound raw ground, Mexican-style chorizo
Kosher salt and black pepper
3/4 cup low-sodium chicken stock
1/4 cup port
2 1/2 tablespoons unsalted butter cut into small chunks
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar

Directions

Adjust oven rack to lower-middle position and preheat oven to 350°F.

Remove stems from mushrooms, trim and discard ends and place in the bowl of a food processor, along with two medium-sized mushroom caps. Pulse until chopped evenly in medium-sized pieces. Add onion and garlic and pulse again to combine. Add chorizo, season with salt and pepper and pulse until the whole mixture resembles a coarsely ground meat mixture.

Spray an 8″x 8″ baking dish with cooking spray. Fill mushroom caps individually with 1-2 tablespoons of mushroom-chorizo mixture and place in the baking dish.

When all of the caps have been filled, pour chicken stock over the top, taking care to bathe each mushroom cap with broth. Repeat the process by drizzling port on top. Place a small pat of butter atop each cap and transfer to the oven to bake for 15 minutes.

Remove mushrooms from the oven and pour most of the pan juices into a saucepan over medium-high heat. Bathe the mushrooms in some of the sauce and return them to the oven to continue baking until filling is cooked through, about 15 minutes more.

Season sauce with salt and pepper, add Worcestershire and vinegar and reduce by half.

Remove mushrooms from oven, let rest for 5 minutes and serve, spooning sauce on top.

Meatball Stuffed Mushrooms

Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth!

Ingredients

1 (15 ounce) can crushed fire-roasted tomatoes
2 cloves garlic, finely chopped
3 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 tablespoon sugar
16 baby bella mushroom caps
16 meatballs
16 1″-square slices of mozzarella
2 tablespoons olive oil
Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms, by Brooke of Cheeky Kitchen, are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!

Ingredients

1 1/2 cups mushrooms, cleaned with stems removed
1/2 cup hummus
2 tablespoons olive oil
1 clove garlic, very finely chopped
1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
2 tablespoons red pepper, finely diced
2 tablespoons toasted pine nuts
Fresh ground pepper

Directions

  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired

Mushroom Bruschetta Bites

Heather Scholten from Farmgirl Gourmet creates a quick and gluten-free alternative to the usual bruschetta using crimini mushrooms in place of bread.

Ingredients

8 ounces crimini mushrooms, wiped clean
2 garlic cloves, minced
1 tablespoon olive oil
3/4 cup diced tomatoes
1 tablespoon toasted pine nuts
3 fresh basil leaves, minced
pinch of salt & pepper
cooking spray

Instructions

  1. Preheat oven to 400 degrees F. Spray a small rimmed baking sheet with cooking spray. Set aside.
  2. Remove stems from the mushrooms and place them on the prepared baking sheet. In a small bowl add the olive oil and minced garlic and stir to combine. Brush the mushrooms with the olive oil mixture and bake for 15 minutes, or until browned and bubbly. Remove from the oven and allow to cool slightly.
  3. While the mushrooms are roasting, add the diced tomatoes, pine nuts, minced basil, salt and pepper to a small bowl and stir gently to combine. Spoon into the warm mushroom caps, pressing lightly, and serve immediately.

You might also like:

Gluten Free Stuffed Mushrooms

Herb Stuffed Mushrooms

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Ingredients

4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
2 cups crab meat
1 (8-ounce) package cream cheese, softened
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup Panko bread crumbs

Directions

  1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.
  2. Place mushrooms onto a rimmed baking sheet.
  3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.
  4. Top each mushroom cap with bread crumbs.
  5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.
  6. Serve warm.

I hope you enjoy this recipe as much as my family does!

Brie and Cranberry Stuffed Mushroom Bites

Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Serves: 12-18

Ingredients:

2 tablespoons salted butter
12-18 baby portabella mushrooms, washed and stems removed
1 clove garlic
3 shallots, thinly sliced
2 tablespoons cranberry sauce
2-3 ounces brie, rind removed
1 tablespoon minced rosemary

Directions:

  1. Preheat oven to 350º F. Melt the butter in a sauté pan. Add the mushroom caps to the butter and cook for 1 minute on each side, over medium heat. Remove the mushrooms from the pan and place in a pie plate or small baking dish, stem side up.
  2. Add the shallots to the pan. Cook until they start to caramelize, about 5-7 minutes. Add in the garlic and cook for one minute more. Spoon the garlic and shallots into the mushroom caps. Add a half teaspoon to each of the caps as well. Cut the brie into small cubes. Place one cube in each mushroom cap. Sprinkle rosemary over the top.
  3. Bake for 5-10 minutes, until brie is bubbly and the mushrooms are cooked through. Remove from oven, serve warm.

Stuffed Mushrooms with Breadcrumbs and Cheese

Kelsey from The Naptime Chef offers a stuffed mushroom recipe that will be a run-away hit at any occasion.

Ingredients

½ cup panko bread crumbs
½ cup sharp cheddar cheese, coarsely grated
2 small garlic cloves, finely chopped
1 tablespoon parsley, finely chopped
Kosher salt
Freshly cracked black pepper
1/2 cup olive oil, divided
24 large white mushrooms

Directions

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl combine the bread crumbs, cheese, garlic, parsley, a pinch of salt and pepper, and half of the olive oil, and mix well.
3. Stuff the breadcrumb filling into each of the mushroom caps and drizzle them with the remaining olive oil. Then bake the mushrooms for about 20 minutes, or until heated through.
Note: To prepare the mushroom caps in advance stuff the caps with the filling but do not drizzle with the olive oil. Store the mushroom caps covered with plastic wrap and keep in the refrigerator for up to 24 hours. Then proceed to drizzle with the remaining olive oil and bake.