Best 3 Garlic Parmesan Stuffed Mushrooms Recipe By Tasty Recipes
Indulge in a delightful culinary creation with Garlic Parmesan Stuffed Mushrooms, a tantalizing appetizer or side dish that will elevate any occasion. These savory morsels are a harmonious blend of earthy mushrooms, succulent fillings, and a crispy Parmesan crust. Embark on a taste journey as we explore three irresistible variations: a classic rendition brimming with garlic, butter, and herbs; a tantalizing crab-stuffed delight infused with succulent crab meat and creamy sauce; and a vegetarian extravaganza bursting with spinach, feta, and sun-dried tomatoes. Each recipe promises a unique symphony of flavors that will leave you craving more. Prepare to embark on a culinary adventure where taste buds dance with joy.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
GARLIC, PARMESAN STUFFED MUSHROOMS
I have made these a few times. I cut the oil down quite a bit and substitute chicken or beef broth. The recipe can be doubled or tripled.
Provided by Dancer
Categories Cheese
Time 50m
Yield 4 to 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Remove stems from mushrooms.
- If you've got a melon baller, scoop out some of the mushroom's insides.
- Chop all mushroom bits finely.
- In medium bowl, combine all ingredients and blend well.
- Add more oil if mixture looks dry.
- Should look shiny.
- Lightly oil an oven proof-serving dish
- Use a spoon to stuff mushroom caps and place in oiled baking dish
- Bake for 30 minutes or until tops are browned and mushrooms are soft
- Serve warm or at room temperature.
PARMESAN-GARLIC STUFFED MUSHROOMS
This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.
Provided by HeatherFeather
Categories Vegetable
Time 50m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
- Carefully remove stems from mushrooms and chop stems.
- Place butter and garlic into a heated skillet and let butter melt, stirring.
- Add chopped mushroom stems and saute until lightly brown.
- Add parsley,stir,and remove from heat.
- Add cheese and stir to combine.
- Add bread crumbs, stirring until mixture is crumbly.
- Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
- Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.
Tips:
- Choose the right mushrooms: Use large, firm mushrooms with intact stems, such as white button mushrooms or portobello mushrooms.
- Clean the mushrooms gently: Use a damp paper towel to wipe the mushrooms clean. Avoid rinsing them under water, as this can cause them to absorb too much water and become soggy.
- Remove the mushroom stems: Use a sharp knife to carefully remove the stems from the mushrooms. You can use the stems to make mushroom stock or soup.
- Stuff the mushrooms evenly: Use a small spoon to evenly distribute the stuffing mixture into the mushroom caps. Don't overstuff the mushrooms, or they may burst during baking.
- Bake the mushrooms at a high temperature: This will help to caramelize the garlic and Parmesan cheese and create a crispy outer layer.
Conclusion:
Garlic Parmesan stuffed mushrooms are a delicious and easy appetizer or side dish that is perfect for any occasion. They are sure to be a hit with your family and friends. These mushrooms are also a great way to use up leftover bread and herbs. You can even get creative with the stuffing mixture and add other ingredients, such as cooked bacon, diced tomatoes, or crumbled sausage. So next time you're looking for a quick and easy appetizer or side dish, give these garlic Parmesan stuffed mushrooms a try. You won't be disappointed!
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