Best 3 Delicious Stuffed Mushrooms Recipes

EASY & DELICIOUS CRAB STUFFED MUSHROOMS

Steps:

• Wash and take the stems out of the mushrooms,set aside.
• Combine green onions,garlic,margarine,cream cheese, and seasoning in a bowl and microwave on high for 1 min, stir, microwave again for 1 minute.
• Stir and add crab, mushrooms and parmesan.
• At this point, the mixture should be fairly thick,(and not too buttery, you'll be able to tell if you see it on the edges of the bowl -- if you see 'too much' add some bread crumbs for a better outcome) You want a thick porridge like consistency at this point.
• You could now store this mixture or if you had stuffed the mushrooms -- they can be refrigerated and heated and served the next day.
• Stuff mushroom caps and top with additional sprinkle of bread crumbs and/or cheese, if desired.
• Heat at 375 for 10-20 mins, or until bubbling hot.
• Let rest for about 5-10 mins coz the fillings are gonna be HOT!
• The reason this recipe is so easy is because steps can be done ahead of time and it's still turns out delicious every single time we do this. Oh -- and it's SOOOO versatile -- got one ingredient but not other? -- change it -- it's still great :).

DELICIOUS LOW FAT/CALORIE STUFFED MUSHROOMS

Steps:

• (Since I'm usually cooking for 1 or 2, I tend to cut the recipe in half. Also, a great deal of this recipe is to taste. So if you like your mushrooms meatier, add more meat and less cream cheese.).
• Preheat oven to 350 degrees.
• Remove stems from mushrooms an wash thoroughly. Let mushrooms dry on a paper towel.
• In a food processor add cream cheese, entire package of artificial crab, two tablespoons of parmesan, and two cloves of garlic. (You may also add some chopped scallions if you like). Pulse until smooth.
• Taste your mixture and add salt, pepper, and powdered garlic to taste.
• With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
• (If you make the entire recipe but don't end up using all of the cheesy crab mixture, it tastes amazing chilled and served on crackers or wrapped into wanton noodles and fried.).

DELICIOUS STUFFED MUSHROOMS

Steps:

• Clean mushrooms with a clean cloth. Remove stems and chop them finely. Brush mushroom tops with olive oil with a brush.
• Saute chopped garlic and green onion in the butter. Add parsley, oregano, chopped stems, salt and pepper. Remove from heat and add bread crumbs, 1/4 cup wine and mix well.
• Stir in the 1/2 cup Parmesan and 1/4 cup of the Fontina cheese to moist enough to stick together. (Add more wine if needed).
• Stuff mushroom caps quite high and top with the rest of 1/4 cup of fontina cheese. Place them in a 12x14 baking dish slightly oiled.
• Take remaining 1/2 cup wine and pour into bottom of baking dish, (it will run off to make a sauce and it is OK to drizzle some extra wine over the top of caps, if you like).
• Bake in pre-heated 350°F oven for about 10 minutes or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve.
• Note: these are great at room temperature, or even still oven warm. Enjoy.
• MY PERSONAL UPDATED NOTE: I made this recipe again according with the last review to make the necessary corrections for the wine sauce and adding more cheese to make the sauce thicker and better. Hope this helps to improve this recipe.