Best 4 Parmesan Garlic Stuffed Mushrooms Recipes
Indulge in a symphony of flavors with our delectable Parmesan Garlic Stuffed Mushrooms, an irresistible appetizer or side dish that will tantalize your taste buds. These mushrooms are meticulously hollowed out and generously filled with a savory mixture of garlic, Parmesan cheese, and aromatic herbs. Baked to perfection, they emerge from the oven with a golden-brown crust and a tantalizing aroma that will leave you craving more. In addition to the classic Parmesan Garlic Stuffed Mushrooms, we also present a delightful array of stuffed mushroom variations that cater to diverse preferences. From the zesty kick of Jalapeño Popper Stuffed Mushrooms to the rich and creamy Crab Rangoon Stuffed Mushrooms, each recipe offers a unique culinary experience. Whether you're hosting a dinner party, preparing a special meal for your family, or simply seeking a delectable snack, these stuffed mushrooms are guaranteed to impress. So, put on your apron, gather your ingredients, and embark on a culinary journey that will leave you and your loved ones utterly satisfied.
Let's cook with our recipes!
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.
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE
Provided by charlotteh371
Number Of Ingredients 12
Steps:
- Preparation 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!
GARLIC PARMESAN-STUFFED MUSHROOMS
Number Of Ingredients 12
Steps:
- Preheat oven to 350
- Cut the stems off of each of the mushrooms and finely chop them (stems), 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 6-8 minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half o the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- space out the muchroom caps evenly on a baking sheet, upside down. Spool 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.
Tips:
- Choose the right mushrooms. Large, firm mushrooms with intact stems work best for stuffing. Portobello, white button, and cremini mushrooms are all good options.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris. Remove the stems and reserve them for another use, such as in a soup or sauce.
- Stuff the mushrooms evenly. Don't overstuff them, or they will be difficult to eat. Use a small spoon to carefully fill each mushroom cap with the stuffing mixture.
- Bake the mushrooms until they are tender. The cooking time will vary depending on the size of the mushrooms, but they are generally done in about 15-20 minutes.
- Serve the mushrooms hot. They can be enjoyed as an appetizer, main course, or side dish.
Conclusion:
Parmesan garlic stuffed mushrooms are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy snack. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. So next time you're looking for a tasty and versatile dish, give parmesan garlic stuffed mushrooms a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
