Help!!!! I need a stuffed mushroom recipe.?

Question

My friend loves them and I want to make them for her and her boyfriend. Thanks for your help.

Answer 1

Mouth-Watering Stuffed Mushrooms

INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Bacon and Cheddar Stuffed Mushrooms

INGREDIENTS
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Gary's Stuffed Mushrooms

INGREDIENTS
12 large fresh mushrooms, stems removed
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
1/2 pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
DIRECTIONS
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.

Crab Stuffed Mushrooms

INGREDIENTS
1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately

Savory Crab Stuffed Mushrooms

INGREDIENTS
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Dinah's Stuffed Mushrooms

INGREDIENTS
20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter, melted
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
Bake in the preheated oven 30 minutes, or until lightly browned.

Answer 2

BAKED STUFFED MUSHROOMS

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 15 minutes.

Answer 3

Here's a really easy one for you

2 pckgs mushrooms, cleaned and stemmed (keep the stems)
1 8oz cream cheese
1 cup parmesan cheese
salt, pepper, garlic powder to taste.


Chop the stems of the mushrooms, discarding any hard unedible parts. Saute in 1 tsp olive oil w/ seasonings. Mix with cream cheese and parmesan cheese. Stuff mushroom caps with the mixture and bake at 350 for 30-45 minutes until golden brown.


This is a very forgiving recipe. Add onions while sauteeing, put breadcrumbs on top, different cheeses, fresh herbs etc. They ALWAYS turn out great!!

Answer 4

the simple way is to go to the store and buy a box of stuffing mix.Snap off the stem of the mushroom and scrap out the remainder of the stem .After preparing the mushroom put the stuffing in the cap and bake a few minutes---the stuffing should be moist --when you put in the oven for baking turn the cap down.and bake for a few minutes maybe ten at 350 degrees be sure to spray the pan with Pam or something simulair.If you want to impress them put a dab of cheese on the top of the suffing .I would use the flavored stuffing with garlic and chives already in the mix. and dont for get to buy large mushrooms abouthe size of a silver dollar.Whoops I just dated myself if you a youngin about the size of a table spoon or just a little larger.I use the white mushrooms that are common in the store.

Answer 5

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 15 minutes.

Answer 6

This one is my in demand, and it incorporates cream cheese! i don't have measurements...I continually basically throw something jointly till it seems & tastes solid. that's a incredible blend and those continually thoroughly disappear each and every time I lead them to! a pair of million/4 lb of bulk sausage, browned a handful of dried cranberries 2 or 3 green onions, sliced cream cheese mushroom caps, wiped sparkling blend the 1st 4 aspects and place a scoopful into each and each mushroom cap. Bake at around 350° till warmed by using. get exhilaration from!

Answer 7

"Stuffed Mushrooms" - 90 mushrooms

2 lbs. medium mushrooms
1/4 cup butter or margarine
2 tablespoons finely chopped green onion (scallions)
1 clove garlic; minced
1 cup shredded natural Swiss or Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped parsley
1/2 teaspoon salt

Remove stems from mushrooms; chop stems. Set mushroom caps and stems aside.
In a 10" skillet over medium-high heat, in hot butter, cook mushroom stems, green onion and garlic until tender. Remove skillet from heat; stir in cheese, crumbs, parsley and salt. Preheat oven to 450*.
Fill mushroom caps with crumb mixture. Place mushrooms on a jelly-roll pan. Bake 10 minutes or until mushrooms are very hot.

Crab-Stuffed Mushrooms: Prepare as above, but omit cheese. Add 1 (6 oz.) can crabmeat; drained and picked over, 1 beaten egg, 2 tablespoons dry sherry and 2 tablespoons mayonnaise to skillet along with bread crumbs.

Italian-Style Stuffed Mushrooms: Prepare as above, but substitute 1 cup shredded Mozzarella cheese for Swiss cheese. Add 1/2 teaspoon basil leaves; crushed, and 1/2 teaspoon oregano leaves; crushed, along with bread crumbs. Sprinkle mushrooms with 2 tablespoons grated Parmesan cheese just before baking.

Sausage-Stuffed Mushrooms: Prepare as above, but omit butter. Cook 1/2 pound fresh pork sausage with chopped mushrooms, onion and garlic, stirring to break up meat.

Answer 8

to make the stuffing- half a small onion minced, 6 ounces of good crab meat(does not need to be lump), juice of half a lemon, a clove of garlic minced, 4 ounces of cheddar cheese very finely grated, salt and pepper to taste, splash of white wine if available, one sleeve ritz crackers crushed, half to whole stick of butter melted. combine all ingredients, stuffing should be moist but not wet so add the butter gradually. pull stems out of mushrooms and rinse and pat dry. cut bacon into pieces to fit the size mushrooms you have. fill each mushroom cap fairly packed. place a piece of bacon on each one. bake in 400 oven on a sheet pan sprayed with cooking spray or lightly oiled.bake until bacon is crispy about 15-20 minutes. absolutely delicious.

Answer 9

You could buy some ready made crab imperial from the seafood section of your local market- then buy some good size individual mushrooums... chop the stems off, scoop just a little of the "heart" of the mushroom out, fill with the imperial, then bake ffor about 15 minutes, then broil for about five
Oh, cover them with a little melted butter and lemon joice before broiling so they don't get dry.

Answer 10

The best thing to stuff a mushroom with is crabmeat! A little melted butter and lemon, broil for a few minutes and MMmm good!

Answer 11

take big mush room caps like portabella mush room caps fry them in a frying pan or grill them before doing any thing in another pan put ricotta spinach and parsley and garlic mix well and add as the filling to the mush rooms and then poor alittle bread crumb over them italian bread crumb and u can sprinkle some parmesan or mozzerella over them too put in oven at 350 cook and constantly look for browned bread crumbs and cooked fully through