Best 7 Mushroom Parmesan And Basil Muffins Recipes
Embark on a culinary journey with our delectable Mushroom Parmesan and Basil Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are not just any ordinary baked goods; they're an explosion of savory and aromatic ingredients that come together in perfect harmony.
Picture tender, moist muffins studded with succulent mushrooms, coated in a blanket of melted Parmesan cheese, and infused with the vibrant freshness of basil. Each bite is a delightful dance of earthy, nutty, and herbaceous flavors, leaving you craving more.
Our curated collection of recipes offers variations to suit every palate. From classic Mushroom Parmesan Muffins to indulgent Sausage and Mushroom Muffins, and even a vegan-friendly Portobello Mushroom and Spinach Muffins, there's something for everyone.
Whether you're a seasoned chef or a home cooking enthusiast, our recipes provide clear instructions and helpful tips to guide you through the process. Indulge in the joy of baking and savor the deliciousness of our Mushroom Parmesan and Basil Muffins.
MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
MUSHROOM, PARMESAN AND BASIL MUFFINS
Make and share this Mushroom, Parmesan and Basil Muffins recipe from Food.com.
Provided by ImPat
Categories Lunch/Snacks
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees celsius.
- Line 18 muffin holes with paper patty pans.
- Whisk the milk, egg and oil in a jug.
- Sift the flour into a bowl and add the cheese, basil and mushrooms.
- Make a well in the centre and gently pour in milk, egg and oil mix and fold gently to combine (the batter should still be lumpy).
- Divide the mixture between the 18 paper patty pans and top with slices of the extra mushroom.
- Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 131.4, Fat 6.2, SaturatedFat 1.7, Cholesterol 16, Sodium 290.3, Carbohydrate 14.4, Fiber 0.7, Sugar 0.4, Protein 4.6
MEDITERRANEAN SAVOURY MUFFINS
Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.
Provided by Nagi
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- Brush a 12 hole standard muffin tin generously with butter
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times.
- Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
- Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOMS WITH BASIL
Grilling vegetables in foil packets seals in moisture for tasty, tender sides hot off the barbecue -- and you won't have to wash a single dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Place mushrooms on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes. Sprinkle with basil.
TOMATO BASIL MUFFINS
I wanted something bread-y for lunch, something my 15 month old son could (and would) eat, and I have quite a lot of fresh basil in my garden. I used vegetable oil, but I think I might try olive oil next time. Try adding ham or cheese. For those trying to use less fat, substitute no-sugar-added apple sauce for the oil and decrease the sugar by half.
Provided by sarahubasics
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix everything together and put 0.25 cups in each greased muffin cup.
- Bake for 18 minutes.
FETA, SPINACH, AND BASIL OMELETTE MUFFINS
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Provided by Lorraine Pascale
Categories HarperCollins Brunch Breakfast Omelet Muffin Spinach Arugula Egg Tomato Feta Quick and Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
- Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
- Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
- Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
- Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
- Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Tips:
- For a more intense flavor, use a combination of Parmesan and Pecorino cheeses.
- If you don't have dried basil, you can use 1 tablespoon of fresh basil, chopped.
- Be sure to drain the mushrooms well before adding them to the muffin batter. This will help prevent the muffins from being soggy.
- Fill the muffin cups only about 2/3 full. The muffins will rise as they bake and you don't want them to overflow.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve the muffins warm, with additional Parmesan cheese and basil, if desired.
Conclusion:
Mushroom Parmesan and Basil Muffins are a delicious and easy-to-make snack or appetizer. They're perfect for parties, potlucks, or just a casual get-together. With their savory flavor and moist texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying snack, give Mushroom Parmesan and Basil Muffins a try. You won't be disappointed!
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