Posts Tagged ‘stuffed mushrooms’

Herbed Spinach Quiche Portabella Caps

Use portabella mushroom caps instead of high-fat pie pastry to make individual, savory breakfast quiches.

Yield: 4 servings

Serving Size:1 portabella cap with filling


4 portabella mushrooms, 3-inch diameter
Cooking spray
3 large eggs
Egg whites from 6 eggs
1/2 cup whole wheat grated bread crumbs (Panko)
1/2 cup nonfat milk
1 tsp. low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
1/2 cup reduced-fat Parmesan cheese, divided


Place oven rack in center of oven; preheat oven to 375̊ F.

Remove portabella stems; wipe clean with damp paper towel.

Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.

In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.

Coat 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.

Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.

Nutrition Facts

Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Sodium: 330mg; Protein: 17g; Carbohydrates: 14g; Dietary Fiber: 4g

Bacon Blue Cheese Stuffed Mushrooms

These bite-sized appetizers are everything a stuffed mushroom should be: savory, tangy, meaty, and a tad crunchy.

Yields : 24 Servings

Serving Size: 1 stuffed mushroom


24 medium to large mushrooms-cleaned and stems removed
8 ounces of cream cheese, softened
4 ounces of good blue cheese
2 teaspoons horseradish
2 teaspoons milk
1 garlic clove, minced or 1 teaspoon garlic powder
8 ounces of good bacon, cooked and minced
1/2 cup bread crumbs


Preheat oven to 350˚. Line a baking tray with parchment paper and lay out your mushrooms stem side up. In a medium mixing bowl stir together the cream cheese, blue cheese, horseradish and milk. Add the garlic and bacon, mixing well.

Divide the cream cheese mixture evenly between the mushrooms, then sprinkle the bread crumbs evenly over the mushrooms. Bake mushrooms in a 350˚ oven for 18-20 minutes or until tops are browned, and let them rest 5 minutes before eating.

Nutrition Facts

Calories: 100; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 180mg; Protein: 9g; Carbohydrate: 2g; Dietary Fiber: 0g

Herb Stuffed Mushrooms

These vegetarian stuffed mushrooms are a perfect party appetizer or savory anytime snack.

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Serving Size: 4 Stuffed Mushrooms


1 (1 pound) package white button mushrooms
8 ounces goat cheese (or make my Homemade Goat Cheese)
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt


Gently wipe mushrooms with a paper towel. Remove stems and place mushrooms on a parchment paper lined baking sheet.

Place goat cheese, parsley, chives, garlic and salt in a food processor. Process until mixture is well blended and tinted green. Scoop mixture 1 teaspoon at a time into mushrooms.

Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned. Cool and serve.

Nutrition Facts

Calories: 120; Total Fat: 8g; Saturated Fat: 6g; Cholesterol: 15mg; Sodium: 260mg; Protein: 8g; Carbohydrate: 3g; Dietary Fiber: 8g

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Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Overstuffed Portabella Mushrooms

Meaty, flavorful portabella mushrooms stuffed with cheesy artichoke and spinach make for a filling-yet-light lunch or dinner.

Yield: 6 stuffed mushrooms

Serving Size: 1 Stuffed Portabella Cap

Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty ingredients like this cheesy artichoke spinach stuffing. As an appetizer or even a light lunch, our Overstuffed Portabellas are delicious!


6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towel
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup quartered artichokes, drained
1/4 cup chopped onion
1/4 cup Italian bread crumbs
1 cup shredded mozzarella cheese
2 teaspoons chopped fresh garlic
1/4 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet and set aside.

In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.

Bake 30 to 35 minutes, or until heated in center.

NOTE: For a complete meal, we suggest serving with a side of angel hair pasta tossed with olive oil and garlic.

Nutrition Facts

Calories: 90; Total Fat: 4.5g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 250mg; Protein: 8g; Carbohydrate: 8g; Dietary Fiber: 2g

Portabella Mushrooms filled with Goat Cheese

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 2 servings

Serving size: 1 stuffed portabella cap


2 portabella mushrooms – stems removed
1 tablespoon extra virgin olive oil
2 cloves garlic – minced
firm goat cheese – 2 slices or enough to cover mushroom caps
1/4 cup Parmigano Reggiano – grated
flat leaf Italian parsley – roughly chopped


Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

Garnish with parsley.

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

Foodservice portion

Rosemary and Hazelnut Stuffed Mushrooms

These buttery stuffed mushrooms get their flavor from the marriage of creamy brie and toasty hazelnuts. Rosemary and cranberries add festive layers.

Yield: 4 servings (12 stuffed mushrooms)

Serving Size: 3 stuffed mushrooms


12 crimini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 ounces triple cream brie cheese
¼ cup dried cranberries or mixed dried berries
2 tbsp hazelnut oil
1 sprig fresh rosemary, chopped
¼ tsp kosher salt


Preheat oven to 350F. Remove stem from mushrooms by cutting around and twisting off. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.

Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).

Add 1-2 whole hazelnuts to the bowl, depending on mushroom size. Top with 1-2 half-inch, thin slices of brie. Top with cranberries. Mix rosemary and salt evenly and sprinkle over mushrooms. Return to oven for additional 5 minutes baking, depending on mushroom size. You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.

Nutrition Fact

Calories: 310; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 340mg; Protein: 10g; Carbohydrate: 14g; Dietary Fiber: 2g

Buffalo and Blue Cheese-Stuffed Button Mushrooms

These nontraditional stuffed mushrooms are filled with creamy blue cheese and tangy Buffalo sauce. They’re sure to be a hit amongst lovers of hot wings.

Yield: 5 servings

Serving Size:


olive oil
20 button mushrooms
3/4 cup chopped shallots
2 tablespoons butter
1/2 lb mild blue cheese, crumbled
1/4 cup Frank’s RedHot Sauce
1/2 cup + 1/4 cup panko, divided
additional Frank’s RedHot Sauce for serving


Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.  Serve with additional hot sauce.

Nutrition Facts

Calories: 280; Total Fat: 18g; Saturated Fat: 11g; Cholesterol: 45mg; Sodium: 1230mg; Protein: 13g; Carbohydrate: 17g; Dietary Fiber: 1g

Grilled Portabella Caps Stuffed with Herb Cheese

Portabella mushrooms are great for grilling and filling. These are stuffed with spinach, smooth herbed cheese and buttery crackers.

Yield: 4 servings

Serving size: 1 stuffed portabella cap

Preparation Time: 2 minutes

Cooking Time: 13 minutes


4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed


Heat grill to 400°. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.


Per serving: Calories: 210; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 22g; Dietary Fiber: 2g

Microwave Stuffed Mushrooms

Yield: 4


1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk Italian sausage
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated Parmesan cheese
½ cup shredded Mozzarella cheese plus two tablespoons
2 green onions


Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, 1/2 cup Mozzarella cheese and green onions. Cover with paper towel. Microwave on HIGH (100% power) for 1 minute.

Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Cover with paper towel. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

Stuffed Asiago-Basil Mushrooms

Yield: Yields 24 mushrooms (nutrition information one mushroom serving)


24 crimini mushrooms, stems removed
1/2 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
1/4 teaspoon white pepper
6 cherry tomatoes, quartered
2 tablespoons grated Parmesan cheese, optional


Place mushrooms on a greased 15-in. x 10-in. x 1-in. baking pan; bake at 375° for 10 minutes. Drain liquid from mushrooms.

Meanwhile, in a food processor, place the mayonnaise, Asiago cheese, basil and pepper; cover and process until blended.

Fill mushrooms with a heaping teaspoonful mayonnaise mixture; top with tomato. Bake 8-10 minutes longer or until lightly browned. Sprinkle with Parmesan cheese if desired.


Calories 35
Total Fat 3g
Saturated Fat 1g
Cholesterol 5mg
Sodium 50mg
Carbohydrate 2g
Protein 2g

Roasted Red Pepper Stuffed Mushrooms

Yield: 4


12 large (about 12 ounces) white button mushrooms
3 tablespoons olive oil, divided
1/2 cup diced roasted red peppers (from a 7-ounce jar)
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons dry white wine
1/4 cup shredded smoked Gouda cheese
2 tablespoons unseasoned dry bread crumbs


Preheat oven to 350 °F.

Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside.

Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute.

Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.