Best 8 Herbed Cheese Stuffed Mushrooms Recipes

HERB AND CHEESE STUFFED MUSHROOMS

Steps:

• Mix ricotta, basil, parsley, arugula, chives, mozzarella, parmesan, salt and pepper together in a small bowl.
• Spoon 1-2 Tbsp. of the herb and cheese mixture into each mushroom cap. Place filled mushroom caps in a baking dish.
• Bake at 350 for 20-25 minutes or until cheese is nice and gooey.

30-MINUTE HERB AND CREAM CHEESE STUffED MUSHROOMS

Steps:

• Preheat oven to 350 F (180c)
• Clean mushrooms and carefully remove stems (discard or save for use in another dish)
• Stir together cream cheese, shredded cheese, sour cream and seasonings until combined
• Spread olive oil in bottom of small rimmed baking sheet or cast iron skillet (or other shallow oven safe dish)
• Scoop approximately a tablespoon of filling into each mushroom cap (fill just a little over the top and press firmly)
• Place cap side down in pan and bake for 18-20 minutes until tender
• Remove and top with fresh chives

HERB AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees and line cookie sheet with foil
• Pour stuffing mix into a large bowl, add hot water and stir just until moist
• Stir in cream cheese, ½ cup shredded cheese, and garlic until well combined
• Remove stems from mushroom and clean with a damp paper towel
• Fill mushroom caps with 1-2 tablespoons of stuffing mixture
• Place mushrooms on a cookie sheet
• Add additional cheese to the mushrooms
• Bake for 20 minutes or until golden and the cheese is melted
• Serve immediately, store leftovers in the fridge

SAVORY HERB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

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.

HERB/CHEESE STUFFED DEEP FRIED SHROOMS

Steps:

• 1. Combine the cream cheese with the salt, garlic powder, thyme, & rosemary. Let sit for 10 minutes to let flavors meld.
• 2. Fill the caps with the cream cheese mixture. Place flour on a plate and add the salt and cayenne pepper. Mix well. Place the milk in a bowl. Dip each of the mushroom caps in milk then roll in the flour mixture.
• 3. Set the mushrooms on a plate and place in freezer for 3 hours. This keeps the coating on and the cheese from melting out of the mushrooms when cooking
• 4. Meanwhile make the dipping sauce by mixing all ingredients together. Cover and place in fridge.
• 5. Heat the oil to 350 degrees. Deep fry the mushrooms 4 at a time for about 8 minutes until browned well. Let sit on rack to drain and let the insides cool down abit.
• 6. Once all the mushrooms are cooked. Serve with dipping sauce and be careful they can be pretty hot inside.

HERBED CHEESE-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms, and discard stems or reserve for another use.
• Combine softened cream cheese and next 8 ingredients in a small bowl.
• Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
• Bake mushrooms at 350* for 20 minutes.
• Yield: about 1 1/2 dozen Enjoy!