Best 7 Lindas Italian Stuffed Mushrooms Recipes

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Indulge in a delightful culinary journey with Linda's Italian Stuffed Mushrooms, where savory flavors and textures dance on your palate. These delectable mushrooms, brimming with a medley of Italian herbs, succulent breadcrumbs, and rich cheeses, promise an unforgettable dining experience. Discover the art of crafting these stuffed mushrooms with easy-to-follow recipes that cater to your dietary preferences. Whether you're a vegetarian seeking a meatless delight or a cheese enthusiast craving a cheesy extravaganza, this article has a recipe tailored just for you. Prepare to tantalize your taste buds with these Italian-inspired treats, perfect for any occasion, from casual gatherings to elegant dinner parties.

Let's cook with our recipes!

STUFFED MUSHROOMS



Stuffed Mushrooms image

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 37m

Yield 36

Number Of Ingredients 10

36 medium whole fresh mushrooms (1 pound)
2 tablespoons butter or margarine
1/4 cup chopped green onion (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Grated Parmesan cheese, if desired

Steps:

  • Heat oven to 350°F.
  • Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  • Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
  • Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
  • Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Nutrition Facts : ServingSize 1 Serving

LIDIA'S STUFFED MUSHROOMS



Lidia's Stuffed Mushrooms image

Absolutely the best stuffed mushrooms from Lidia's Italy recipe. It is the combination of scallions and red peppers that make this stand out from other stuffed mushroom recipes. The chicken broth is key! I don't boil the pan juices (at the very end of the recipe) and it still comes out great.

Provided by MKSpa

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

24 stuffing mushroom caps, about 1 1/2 inches in diameter
2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like
1/2 cup finely chopped scallion
1/2 cup finely chopped red bell pepper
1/2 cup coarse breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh Italian parsley
salt
fresh ground black pepper
4 tablespoons unsalted butter
1/2 cup vegetable stock or 1/2 cup canned reduced-sodium chicken broth
1/4 cup dry white wine (optional)

Steps:

  • Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
  • Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
  • Using 2 tablespoons of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side-by-side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
  • Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.

Nutrition Facts : Calories 184.9, Fat 14.8, SaturatedFat 6.8, Cholesterol 25.8, Sodium 211.7, Carbohydrate 8.9, Fiber 0.9, Sugar 1.6, Protein 4.7

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. -Virginia Slater, West Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 15 servings.

Number Of Ingredients 9

4 bacon strips, diced
30 large fresh mushrooms
1 cup onion and garlic salad croutons, crushed
1 cup shredded part-skim mozzarella cheese
1 medium tomato, finely chopped
1/4 pound ground fully cooked ham
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients. , Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Simple to make...you can use the can bread crumbs like Pastene. You may find yourself eating these as a side but they are delicious for appetizers at a party.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

40 -50 large mushrooms, destemmed (save stems )
2 cups Italian seasoned breadcrumbs
1 large garlic clove
1 cup romano cheese
1 cup Italian parsley
mushroom stems
salt

Steps:

  • Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
  • Set aside.
  • Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
  • Stuff caps with bread crumb mixture, setting in a greased baking dish.
  • Drizzle remaining pan oil over the stuffed caps.
  • Season with salt.
  • Bake at 400 degrees until bubbly.

Nutrition Facts : Calories 202.6, Fat 7.8, SaturatedFat 4.3, Cholesterol 23.8, Sodium 702.3, Carbohydrate 20.8, Fiber 2.3, Sugar 3.1, Protein 13.7

ITALIAN-SEASONED STUFFED MUSHROOMS



Italian-Seasoned Stuffed Mushrooms image

Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!

Provided by janet

Categories     Stuffed Mushrooms

Time 1h

Yield 6

Number Of Ingredients 9

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
  • Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
  • Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g

LINDA'S ITALIAN STUFFED MUSHROOMS



Linda's Italian Stuffed Mushrooms image

Make and share this Linda's Italian Stuffed Mushrooms recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

30 large fresh button mushrooms, wiped off, stems removed then chopped fine, and set aside for filling
1 (6 1/2 ounce) can minced clams, juices added
1 (6 ounce) can crab
2 garlic cloves, peeled, and minced
1/2 cup parmesan cheese, grated
1 small onion, finely chopped
3/4 cup Italian seasoned breadcrumbs
1 egg
2 green onions, finely chopped
2 tablespoons dried parsley
1 tablespoon italian seasoning
ground black pepper, to taste
3/4-1 cup unsalted butter, melted, divided
1 (8 ounce) package mild monterey jack and cheddar cheese blend, shredded
1 lemon, juice of, 1/2 squeezed on top before serving

Steps:

  • Preheat oven to 350.
  • Lightly grease a 9x13" baking dish.
  • Arrange mushroom caps hollow side up in the baking dish.
  • In a medium size bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, egg, green onions, parsley, Italian 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.
  • Drizzle with remaining butter.
  • Bake for 20 minutes, or until lightly browned.
  • Add Cheddar/Jack Cheese on top, and return to oven for 10 more
  • minutes or until cheese is melted.
  • Squeeze with fresh lemon juice before serving, if you like.

Nutrition Facts : Calories 554.3, Fat 39.7, SaturatedFat 23.9, Cholesterol 165.2, Sodium 736.8, Carbohydrate 19.3, Fiber 2.4, Sugar 4.3, Protein 32.3

Tips:

  • To ensure even cooking, select mushrooms that are uniform in size.
  • For a crispier texture, roast the mushrooms uncovered.
  • To prevent the breadcrumbs from becoming soggy, do not overmix the stuffing.
  • Stuff the mushrooms just before baking to prevent the filling from absorbing moisture.
  • Use a variety of herbs and spices to enhance the flavor of the stuffing.
  • Garnish the mushrooms with fresh parsley or chives for a pop of color.

Conclusion:

Linda's Italian Stuffed Mushrooms are a delectable appetizer or side dish that is perfect for any occasion. With their savory stuffing, crispy breadcrumb topping, and juicy mushroom centers, these mushrooms are sure to be a hit. The recipe is easy to follow and can be customized to your liking. So next time you're looking for a delicious and impressive dish, give Linda's Italian Stuffed Mushrooms a try. You won't be disappointed!

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