Best 6 Creamy Stuffed Portabella Mushrooms Recipes

EASY STUFFED PORTOBELLA MUSHROOMS RECIPE

Steps:

• Heat the oven to 400 degrees.
• Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
• Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
• Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
• Blitz to combine ingredients until they are finely chopped
• Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
• Spoon stuffing mixture into each of the mushroom caps.
• Mushrooms must be packed and somewhat over flowing or full.
• Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
• They will look like this.
• Followed by two tablespoons of Parmesan cheese.
• Pour about ¼ cup of white wine into the pan - this is to help steam the mushrooms as they cook - this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
• Cover the pan with foil and bake for 30 minutes
• After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
• Remove from oven.
• Enjoy every bite!

CREAMY STUFFED PORTABELLA MUSHROOMS

Steps:

• 1. Preheat your broiler.
• 2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
• 3. Remove the stems from portabellas and chop up.
• 4. In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
• 5. Add cream sauce to the chicken and adjust the seasonings.
• 6. Fill the mushroom caps with the sauce and place on a baking sheet.
• 7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
• 8. Enjoy!

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!