Stuffed Mushroom Recipes

• 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

Game Hen Stuffed With Wild Rice And Mushrooms

Chicken , Meat and Poultry Recipes , Cornish Hen Recipes

Author: Stephanie Teeter

This Recipe Isn't Too Difficult, But It Looks Like An Expensive Restaurant Meal! It Is The Perfect Way To Fix Up That Pheasant, Duck Or Even Just A Cornish Game Hen From Your Local Grocery Store. This Recipe Is Made With A Cornish Game Hen In Mind, So If You Are Using A Larger Bird, You May Want To Adjust The Amount Of The Ingredients.

Time: 2h

Yield: 2

Number Of Ingredients: 10

• 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.

Calories 522.3 calories, Carbohydrate 34.3 g, Cholesterol 136.4 mg, Fat 34.4 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 17.7 g, Sodium 213.6 mg, Sugar 2.6 g

• 2 whole chicken breasts, on the bone
• 2 cups wild mushroom ragout (see recipe)
• 3 teaspoons porcini or olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon dry sherry
• 1 cup mushroom broth
• 4 thick slices of country bread

Chicken Breasts Stuffed With Wild Mushrooms

Dinner , Main course

Author: Molly O'neill

Time: 40m

Yield: 4 servings

Number Of Ingredients: 8

• Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff 1/4 cup of the ragout under the skin of each breast. Place in a baking dish, rub each with 1/4 teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.
• Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.
• Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.
• Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.

@context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams

• 20 medium sized mushrooms
• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 8 oz cream cheese
• salt, to taste
• pepper, to taste
• ¼ cup breadcrumb
• ¼ cup parmesan cheese

Creamy Spinach-stuffed Mushrooms Recipe By Tasty

Appetizers

Author: Claire Nolan

Here's What You Need: Medium Sized Mushrooms, Butter, Garlic, Fresh Spinach, Cream Cheese, Salt, Pepper, Breadcrumb, Parmesan Cheese

Yield: 5 servings

Number Of Ingredients: 9

• 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!

Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

• 15 mushrooms
• 1 tablespoon canola oil
• 2 tablespoons garlic, chopped
• ½ tablespoon kosher salt
• ½ tablespoon black pepper, freshly ground
• 8 oz cream cheese, softened
• ¼ cup italian breadcrumbs
• ½ cup shredded parmesan cheese, divided
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• fresh parsley, chopped, to garnish

Garlic Parmesan-stuffed Mushrooms Recipe By Tasty

Appetizers

Author: Tasty

Here's What You Need: Mushrooms, Canola Oil, Garlic, Kosher Salt, Black Pepper, Cream Cheese, Italian Breadcrumbs, Shredded Parmesan Cheese, Fresh Parsley, Kosher Salt, Black Pepper, Fresh Parsley

Yield: 15 servings

Number Of Ingredients: 12

• 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!

Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

• 16 -20 large white mushrooms
• 3 -4 garlic cloves, pressed or 3 -4 finely minced garlic
• 1/4 cup dried breadcrumbs (or 1/2 cup fresh)
• 1/4 cup parmesan cheese, grated
• 2 -4 tablespoons olive oil
• 1 egg
• pepper

Garlic, Parmesan Stuffed Mushrooms

Cheese

Author: Dancer

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.

Time: 50m

Yield: 4 to 6 servings.

Number Of Ingredients: 7

• 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.

• 12 large stuffing mushrooms
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 cup fresh breadcrumb
• 3/4 cup freshly grated parmesan cheese
• 1 tablespoon Italian parsley, finely chopped
• 1/2 teaspoon oregano
• 1 -2 garlic clove, finely chopped
• melted butter

Parmesan Stuffed Mushrooms

Vegetable

Author: Lvs2cook

Easy And Delicious! This Makes Enough Stuffing For About 24-30 Mushrooms. If You Only Want To Make 12, Make Only Half The Stuffing.

Time: 40m

Yield: 12 mushrooms

Number Of Ingredients: 9

• 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.

Calories 116.3, Fat 7.8, SaturatedFat 2.4, Cholesterol 8, Sodium 169.7, Carbohydrate 7.6, Fiber 0.7, Sugar 1, Protein 4.3

• 2 tablespoons butter
• 2 tablespoons minced green onion
• 1 cup cooked crabmeat, finely chopped
• ½ cup dry bread crumbs
• ¼ cup shredded Monterey Jack cheese
• 1 egg, beaten
• 1 teaspoon lemon juice
• ½ teaspoon dried dill weed
• ½ cup butter, melted
• 1 ½ pounds fresh button mushrooms, stems removed
• ½ cup shredded Monterey Jack cheese
• ¼ cup dry white wine

Perfect Crab-stuffed Mushrooms

Appetizers and Snacks , Vegetable , Mushrooms , Stuffed Mushroom Recipes

Author: Lisa Felton Nash

These Little Goodies Are The Perfect Addition To Your Next Holiday Gathering Or Even The Perfect Appetizer To Serve Before A Cozy Dinner At Home. Everyone Will Be Dazzled By Every Delicious Bite (they Won't Be Able To Keep Their Hands Off Of Them!) You Can Smile While You Think Of How Easy They Were To Toss Together! And The Best Part - I Usually End Up With Leftover Stuffing, Which Freezes Beautifully Until The Next Carry-in!

Time: 40m

Yield: 6

Number Of Ingredients: 12

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

• 3 slices bacon
• ½ (8 ounce) package cream cheese, softened
• 2 tablespoons grated Parmesan cheese
• 3 drops Worcestershire sauce
• 2 dashes ground black pepper
• 1 pound mushrooms, stems removed
• 2 tablespoons grated Parmesan cheese

The Best Stuffed Mushrooms

Appetizers and Snacks , Vegetable , Mushrooms , Stuffed Mushroom Recipes

Author: Leslie Ann

These Mushrooms Were Created To Impress My Boyfriend When We First Started Dating. These Are Now His Absolute Favorite.

Time: 50m

Yield: 6

Number Of Ingredients: 7

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

• 1 pound bulk pork sausage
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup shredded Parmesan cheese
• 1/3 cup seasoned bread crumbs
• 3 teaspoons dried basil
• 1-1/2 teaspoons dried parsley flakes
• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
• 3 tablespoons butter, melted

Best Ever Stuffed Mushrooms

Appetizers

Author: Taste Of Home

At Party Time, I Bring Out A Platter Of My Easy Stuffed Mushrooms. I Like To Make Mine With Reduced-fat Sausage, But You Can Use Regular For An Indulgent Treat. -debby Beard, Eagle, Colorado

Time: 35m

Yield: 2-1/2 dozen.

Number Of Ingredients: 10

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

• 24 large mushrooms
• 1/2 lb crabmeat
• 4 ounces cream cheese
• 1 teaspoon mayonnaise
• 1/2 cup grated parmesan cheese
• shredded cheddar cheese
• salt
• Tabasco sauce
• minced onion

Best Ever Crab Stuffed Mushrooms!

Crab

Author: Teabags

Amazing Appetizer... I've Made This Several Times, And Everyone Always Loves It!! Give It A Try... You Won't Be Disappointed.

Time: 20m

Yield: 24 serving(s)

Number Of Ingredients: 9

• Mix all ingredients.
• Fill each washed mushroom cap.
• Place in glass baking dish.
• Add enough water to cover bottom of dish.
• Bake at 350 until hot through.

Calories 39.3, Fat 2.5, SaturatedFat 1.4, Cholesterol 11.1, Sodium 127.4, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 3.6