- Dish type
- Starters with cheese
Filled with a delicious combination of finely chopped courgette, spinach and hazelnuts, then topped with grated Parmesan cheese and baked, these mushrooms make a very tasty, hard-to-resist party bite. They look their best if the mushrooms used are all about the same size.
21 people made this
- 16 large closed-cap chestnut mushrooms or small field mushrooms, all about 4 cm (1½ in) diameter, about 250 g (8½ oz) in total
- 30 g (1 oz) butter
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 1 small courgette, finely chopped
- 15 g (½ oz) baby spinach leaves, finely shredded, plus extra leaves to garnish (optional)
- 30 g (1 oz) fresh wholemeal breadcrumbs
- 30 g (1 oz) hazelnuts, finely chopped
- 2 tbsp finely chopped parsley
- 45 g (1½ oz) Parmesan cheese, freshly grated
- salt and pepper
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Preheat the oven to 180ºC (350ºF, gas mark 4). Remove the stalks from the mushrooms and chop finely. Melt the butter in a frying pan, add the chopped mushroom stalks, shallots, garlic and courgette, and cook for 5 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the shredded spinach, breadcrumbs, hazelnuts, parsley, and season to taste.
- Put the mushroom caps, hollow side up, in a single layer in a lightly greased shallow ovenproof dish or on a lightly greased baking tray. Heap some of the shallot and courgette mixture into each mushroom cap and sprinkle the Parmesan cheese over the top. (The mushrooms can be prepared 2–3 hours ahead and kept, covered with cling film, in the fridge.)
- Bake for about 15 minutes or until the mushrooms are tender and the cheese has melted. Serve warm, on a bed of spinach leaves, if liked.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Some more ideas
For mushrooms stuffed with spring greens and walnuts, use spring greens in place of spinach, 1 red onion in place of shallots, chopped walnuts in place of hazelnuts, and fresh basil or coriander in place of parsley. * Make mushrooms with red pepper and pine nut filling. Sauté the mushroom stalks in 1 tbsp extra virgin olive oil with 4 finely chopped spring onions, ½ small seeded and finely chopped red pepper and 1 crushed garlic clove for 5 minutes. Stir in 30 g (1 oz) chopped pine nuts, 15 g (½ oz) chopped watercress, 30 g (1 oz) fresh breadcrumbs, 2 tbsp finely chopped parsley, and salt and pepper to taste. Fill the mushroom caps with this mixture and sprinkle with 45 g (1½ oz) finely grated mozzarella cheese. Bake as in the main recipe.
Mushrooms provide useful amounts of some of the B vitamins and are a good source of the trace mineral copper. This mineral has several functions – it is found in many enzymes, and is needed for bone growth as well as for the formation of connective tissue. * Hazelnuts were known in China 5000 years ago and were also eaten by the Romans. They are a particularly good source of vitamin E and most of the B vitamins (with the exception of vitamin B12).
Each serving provides
Useful source of selenium, vitamin E.
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Used different ingredients.aubergine, courgette, tomatoes, leeks-12 Feb 2010
Pizza Stuffed Mushrooms
I use them for Ramen Noodles, in creamy pastas and spicy Soups, fill Pies, toss through pasta and stir them through risotto.
And now I’m going to show you how to stuff them. With PIZZA toppings. It’s a total mind spin – looks and tastes like pizza, but it’s healthier and low carb!
These Stuffed Mushrooms are a healthier, low carb way to get your pizza fix!
- nonstick cooking spray 1 1
- extra-large white mushrooms 6 (about 8 oz) 6 (about 8 oz)
- olive oil (divided) 2 tsp 2 tsp
- balsamic vinegar 2 tsp 2 tsp
- small onion (diced) 1/4 1/4
- small green pepper (diced) 1/4 1/4
- lean turkey breakfast sausage 2 oz 57 g
- gluten-free bread crumbs 2 tbsp 2 tbsp
- reduced-fat, shredded mozzarella cheese (reduced-fat, shredded) 1 tbsp 1 tbsp
- grated Parmesan cheese 1 tbsp 1 tbsp
Fresh Black Bean Salsa
- Cooking spray
- 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
- 4 ounces 1/3-less-fat cream cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 ounce Parmesan cheese, grated (about 1/4 cup), divided
Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan remove from heat, and stir until combined.
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.
Preheat the oven to 325°F. Brush a baking sheet with 1 teaspoon of the oil.
Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion and garlic and sauté until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2-3 minutes. Serve warm.
- ½ cup uncooked wild rice
- 1 ½ cups water
- 1 pinch salt
- 10 fresh mushrooms, sliced
- 2 tablespoons butter
- 1 Cornish game hen, thawed
- 1 tablespoon poultry seasoning, or to taste
- ½ teaspoon dried crushed rosemary
- salt and pepper to taste
- 2 tablespoons butter
Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Recipe of Award-winning crab stuffed mushrooms
crab stuffed mushrooms. These quick and creamy Crab Stuffed Mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and Parmesan making them the perfect appetizer. Reviews for: Photos of Crab Stuffed Mushrooms. Crab Stuffed Mushrooms. this link is to an external site that may or may not meet accessibility guidelines.
These Crab Artichoke Stuffed Mushrooms from Delish.com are the perfect party appetizers. Crab Artichoke Stuffed Mushrooms Are The Perfect Holiday App. Crab-stuffed mushrooms are very easy to prepare and bake for a party.
Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, crab stuffed mushrooms. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
These quick and creamy Crab Stuffed Mushrooms are filled with fresh crab, cream cheese, bread crumbs, garlic and Parmesan making them the perfect appetizer. Reviews for: Photos of Crab Stuffed Mushrooms. Crab Stuffed Mushrooms. this link is to an external site that may or may not meet accessibility guidelines.
crab stuffed mushrooms is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. crab stuffed mushrooms is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook crab stuffed mushrooms using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make crab stuffed mushrooms:
Your guests and family will love them. Crabmeat and bread crumbs make up a simple and very tasty stuffing for mushrooms. These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled.
Steps to make crab stuffed mushrooms:
- preheat oven to 375°.
- combine all ingrendence.
- kinda hallow out mushrooms and stuff.
Crab-Stuffed Mushrooms. this link is to an external site that may or may not meet accessibility guidelines. Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive enough to serve guests. See more ideas about recipes, cooking recipes, food. For these crab stuffed mushrooms, I typically grab a package of fresh, chilled lump crab meat from the seafood section of my grocery store.
So that’s going to wrap it up with this exceptional food crab stuffed mushrooms recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
- Heat grill @ med-high heat, or oven @ 425.
- Clean mushroom caps, stems removed and set aside.
- In a small mixing bowl- Whisk softened cream cheese w/ all seasoning.
- Drain the olives juice and set aside.
- Prepare a grill pan or foil-lined baking sheet.
- Spread cream cheese mixture evenly among the 4 caps.
- Add about 1 oz. of sliced olives over top of the cream cheese.
- Then layer 2 slices or 1 oz. of cheese over the olives.
- Lightly salt/pepper a sprinkle, if you’d like.
- Cover loosely with foil.
- Grill or bake the caps approx. 25-30 minutes, check for tender.
- Rip basil leaves over top and serve!
If grilling is not your thing- try baking them @ 425 degrees for 20 minutes.
I prefer to use these half sheet baking pans, if not grilling.
Don’t be afraid to get creative! Add toppings like bacon, or drizzle with some yummy sugar free sauces.
- Serving Size: 1 (250.9 g)
- Calories 190.8
- Total Fat - 11.1 g
- Saturated Fat - 5.1 g
- Cholesterol - 184.3 mg
- Sodium - 303.6 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 2.1 g
- Sugars - 7.9 g
- Protein - 12.9 g
- Calcium - 147.1 mg
- Iron - 1.9 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.1 mg
Clean the mushrooms, remove the stems (save the stems for use in another recipe)
Lightly spray the top of the mushrooms with oil, place them cap side up on an oven proof tray
Mix remaining ingredients together, except the cheese, divide between the caps
Divide cheese and sprinkle on the four caps
Bake in 375 oven for 15 minutes or until the cheese has melted and is golden
8 medium mushrooms (approximately 6cm diameter)
2 rashers bacon
3 spring onions
3 tablespoons fresh breadcrumbs
1/2 teaspoon dried parsley flakes
pepper and salt
2 teaspoons butter
Wipe mushrooms, remove stems and reserve. Trim stems and chop finely.
Chop bacon and shallots. Place into a small bowl and microwave on high for 1 minute Add breadcrumbs, seasoning and mushroom stems and mix well.
Place a heaped teaspoon of this mixture into each mushroom. Sprinkle with grated cheese. Place mushrooms onto a plate and dot butter between mushrooms, cover with clingfilm. Microwave on high for 2.5 minutes.