Time 22m Yield 12 stuffed mushrooms, 4 serving(s) Number Of Ingredients 5 Steps:
Pre-heat broiler on low. Clean mushrooms and scoop out gills, hollowing out to form cups. In a saute pan, heat 1 tbs. butter and oil over med. heat. Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more. Remove to a paper towel to drain of any liquid and cool. Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms). In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened. Sprinkle stuffed mushroom caps generously with breadcrumbs. Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.
Time 40m Yield about 2-1/2 dozen Number Of Ingredients 10 Steps:
Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Time 25m Yield 20 pieces of stuffed portobell Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F. Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
Yield 5 servings Number Of Ingredients 9 Steps:
Preheat oven to 375˚F (190˚C). Remove the stems from the mushrooms. Place the top half on a baking sheet. Mince the stems. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes. Add the spinach, cook until it wilts. Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined. Take a spoonful of the spinach mixture and fill each mushroom top. Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms. Bake for 12-15 minutes or until golden brown. Enjoy!
More about “spinach artichoke stuffed mushrooms recipes”
Time 45m Yield 12 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
