Yield 15 servings Number Of Ingredients 12 Steps:
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!
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.
Time 1h Number Of Ingredients 19 Steps:
Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way throughThe mushrooms will shrink considerably in the oven. Don’t be alarmed by this! Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!
Time 40m Yield 12 mushrooms Number Of Ingredients 9 Steps:
Remove stems from mushroom caps and chop. Cook in 1 tablespoons butter until liquid is evaporated. Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil. Dip cap in melted butter and stuff with Parmesan mixture. Arrange in a baking dish. Bake in a preheated 350º oven. Bake for 20 minutes or until golden.
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.
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!
More about “garlic parmesan stuffed mushrooms recipes”
Time 40m Yield 6 Number Of Ingredients 9 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.
