Best 20 Stuffed Mushroom Caps Recipes

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

STUFFED MUSHROOM CAPS

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Heat barbecue to medium heat.
• Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
• Fill caps with remaining ingredients.
• Grill 6 to 8 min. or until filling is heated through. Serve warm.

STUFFED WHITE MUSHROOM CAPS

Steps:

• Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
• Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
• Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
• Preheat the oven to 350 degrees F.
• When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
• Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
• Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
• Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan.
• Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
• Sprinkle the flour into the pan and stir to form a roux.
• Continue to cook the roux for 2 to 3 minutes before adding the milk.
• Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
• pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
• Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
• Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

STUFFED MUSHROOM CAPS WITH BLUE CHEESE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate.

SEAFOOD STUFFED MUSHROOM CAPS

Steps:

• Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
• Puree rest of ingredients in food processor till well blended.
• Pipe the mixture into caps.
• Heat in the oven till done.
• About 15 minutes at 350.
• Sprinkle with parmessan and parsley if desired.

PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Cook potatoes, garlic and bay leaf in boiling water until very tender.
• Drain. Discard bayleaf.
• Return potatoes to pot and mash till smooth.
• Add cream.
• Cool slightly.
• Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
• Season with salt, white pepper and nutmeg.
• Stir in beaten eggs.
• Set aside.
• Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
• Set aside.
• Heat 4 tsp olive oil in skillet.
• Add mushroom stems and onions. Saute till soft.
• ADD parsley, rosemary, amd thyme.
• Add red wine and cook til evaporated.
• Season to taste with salt and pepper.
• Bake caps at 400°F for 10 minutes.
• Reduce heat to 350°F.
• Divide onion mixture equally into bottom of caps.
• Mound potato mixture on top.
• Sprinkle with reserved cheese.
• Bake about 25 minutes until potatoes are golden and heated through.
• Enjoy.

CRABMEAT STUFFED PORTABELLA MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and pepper.
• Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
• Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan.
• Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
• Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk.
• Bring the milk to a boil and reduce to a simmer, season with salt and pepper.
• Cook the bechamel sauce for 5 minutes before removing from the heat.
• Allow the mixture to cool slightly before folding in the crabmeat and cheese.
• Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
• Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes.
• Serve immediately.

MUSHROOM CAPS STUFFED WITH SMOKED SALMON

Steps:

• Clean mushrooms by wiping (do not wash.).
• Take stems out of mushrooms and save for another purpose.
• Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
• Brush insides and outsides of mushrooms with olive oil.
• Stuff mushrooms with cream cheese mixture, mounding it up a little.
• Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
• Bake at 375 degrees for 15 to 20 minutes.
• The bread crumbs should be golden brown.
• Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

OYSTER STUFFED MUSHROOM CAPS

Steps:

• Roll the chopped oysters in the bread crumbs.
• Melt butter and add minced garlic.
• Season with salt, pepper& herbs.
• Fry the oysters in the butter mixture.
• Fill the mushroom caps.
• Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
• Sprinkle the cheese over the caps.
• Cover& bake 350f for 15 minutes.
• Uncover& broil for 1-2 minutes.

BACON MUSTARD PORK ROAST WITH STUFFED MUSHROOM CAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145 degrees F (63 degrees C).
• Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.

APPLE-STUFFED MUSHROOM CAPS

Steps:

• Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). , In a small skillet, saute chopped mushrooms and celery in butter. In a small bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice., Place mushroom caps on a greased baking sheet; stuff with apple mixture. Bake at 375° for 15-20 minutes or until mushrooms are tender. Serve warm.

CRAB STUFFED MUSHROOM CAPS W/ TARRAGON HOLLANDAISE

Steps:

• Sauce: Fill bottom of sauce pan with enough water to coat about 2 inches. Bring to boil then remove from heat. Place glass mixing bowl over boiling water making sure the bottom does not touch the water, and whisk together butter, old bay, tarragon, and Sherry. In a small mixing bowl, whisk together egg yolks and water until fluffy. Then slowly temper eggs by whisking a little of the hot butter mixture. Then slowly poor egg mixture into glass bowl and whisk until you have created a thick emulsification that has the texture of a soft pudding. Then finish by whisking in lemon juice and more Old Bay if desired. You must work fast, or the mixture will not emulsify properly, and you must continuously whisk the eggs so they do not begin to scrabble. Mushrooms: Preheat oven to 350 degrees. Whisk together everything except butter, crabmeat and mushrooms. Gently fold in crabmeat being very careful not to break any lumps of crabmeat. Coat both side of mushroom with butter and fill with crab mixture. Place on a baking sheet and top with hollandaise sauce. Bake in oven for 15 minutes.

SPINACH & CHEESE STUFFED PORTABELLA MUSHROOM CAPS (3 WW POIN

Steps:

• Preheat oven to 400°.
• Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
• While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
• 3 points per stuffed portobello cap.
• Nutritional Info:
• Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g.

COUSCOUS-STUFFED MUSHROOM CAPS

Steps:

• Preheat the oven to 350 Fahrenheit.
• Spread the walnuts on a baking sheet and roast them for 5 minutes, just until they turn slightly more brown (this can also be done in a small skillet on top of the stove. Stir them constantly so they don't burn).
• Set a large saute pan containing the oil over low heat for less than a minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so the cooking liquid falls back into the pan (reserve the liquid), then place the drained mushrooms, cavity-side-up, in a baking dish.
• Bring the stock or water to a boil in a separate pot, pour in the couscous, reduce the heat, and simmer covered for two minutes. Remove from heat and let it stand, covered, for 10 minutes, until all the liquid is absorbed. Dump the couscous into the skillet with the reserved mushroom liquid and cook over low heat until all the liquid is absorbed.
• Lightly season the mushroom caps with salt and pepper. Mix the remaining ingredients, including the nuts, into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top.

ALOUETTE STUFFED MUSHROOM CAPS

Steps:

• Preheat oven to 375º F. Place mushroom caps hollow side up on baking sheet. Fill each cap with 1 tsp. Alouette Garlic & Herbs Spreadable Cheese and sprinkle with seasoned bread crumbs. Bake 12-15 minutes. Garnish and serve.

CRAB AND SPINACH STUFFED MUSHROOM CAPS

Steps:

• -Heat cream cheese in microwave for 1 minute to soften -Add Ricotta cheese, finely chopped green onion and spinach to cream cheese -Fake canned or fresh crab meat (for even distribution) and add to cheese mixture -Add salt and white pepper to taste, set aside -Remove stems from mushrooms and brush off any dirt from caps -Preheat oven to 400°F -Stuff cheese mixture into mushroom caps and arrange on baking dish large enough to accommodate 24 caps -Pour meted butter over stuffed caps and bake for 25-30 minutes -Serve immediately