stuffed mushroom recipe

Stuffed mushrooms are always a holiday favorite appetizer! They&#39;re the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.

Stuffed Mushrooms

baby bell or cremini mushrooms

butter

garlic

½ medium onion (finely diced)

salt

black pepper

cream cheese (softened)

⅓ cup freshly grated parmesan cheese (grated)

pecans (roughly chopped)

parsley

Chop

Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.

Cook

Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.

Stir

To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.

Fill

Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.

Bake

Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. 

Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!

Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!

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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese 
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test

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#stuffedmushrooms #vegetarian #Thanksgiving

STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas

Stuffed Mushrooms are a mouthwatering appetizer that everyone can agree on! Flavorful mushrooms are stuffed with an ultra creamy filling made with spinach, garlic, cream cheese and Parmesan cheese and then seasoned and baked to perfection! This stuffed mushroom recipe is perfect for parties, holidays and more!

white mushrooms (medium size, about 1 pound)

extra virgin olive oil

garlic (minced)

spinach

cream cheese (room temperature)

Parmesan cheese (divided)

parsley (finely chopped)

breadcrumbs (optional)

Prep work.

Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil and set aside.

Prepare mushrooms.

Clean mushrooms and remove stems so that only the caps remain. Dice mushroom stems into small pieces.

Sauté garlic and mushrooms.

Add olive oil to a large skillet and over medium heat. Add minced garlic and chopped mushroom stems. Cook, stirring frequently, until golden brown, about 5 to 7 minutes.

Cook spinach.

Add fresh spinach and stir until cooked down and soft, about 4 to 5 minutes. Season with salt and pepper.

Add cream cheese.

Add cream cheese and stir until thoroughly combined with spinach and mushroom mixture. Remove from heat.

Add Parmesan and parsley.

Gently stir in chopped parsley and all but two tablespoons of grated parmesan cheese. (Stir in Panko now if using.)

Fill mushroom caps.

Spoon filling into mushroom caps using a little less than a tablespoon of the filling mixture for each mushroom. Sprinkle the remaining Parmesan cheese on top of the mushrooms.

Bake and enjoy.

Bake for 12 to 15 minutes or until fork tender. Transfer to a serving tray and enjoy hot from the oven.

Enjoy these grilled portobella mushrooms with spinach and cheese as a meatless main dish, or a hearty side. Stuffed with a savory mixture of cream cheese, sharp cheddar, and fresh spinach, these mushrooms are unforgettable.

Grilled Portobella Mushrooms with Spinach and Cheese

portobello mushroom caps

canola oil

reduced-fat cream cheese,

cheddar cheese (about 4 ounces)

garlic, grated or finely minced

salt and pepper

Preheat the grill to medium heat.

Wipe the mushrooms with a damp paper towel to clean off any dirt. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms. Remove the stems. Using your hands, rub oil onto the outside of the mushrooms.

In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach. Taste and add salt and pepper to taste. Mix until combined. Divide cheese mixture between three prepared mushroom caps (I use my hands for this!).

Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. Transfer to a serving dish and serve immediately.

https://embed.mediavine.com/videos/fyskydnswjym6trsjmzi

Even if grilling season is over in your nook of the woods, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven! You'll love the cheesy filling and flavorful mushroom!

This recipe is full of wonderful flavors and textures, stuffed full of crab meat, piquante peppers, and herbs and spices. They make a great holiday or dinner party starter!

Easy Crab Stuffed Mushrooms

mushrooms ((around 35-40 mushrooms) cleaned with stems removed)

1½ lbs crab meat

piquante peppers (chopped)

mayonnaise (any variety)

onions

chives (chopped)

lemon zest

lemon juice

salt and pepper (to taste)

Parmesan cheese

Preheat oven to 350F

Mix all of the filling ingredients in a bowl and then fill the mushrooms with mounds of filling.

Sprinkle evenly with the Parmesan cheese.

Bake 20-30 until golden brown.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576196205/zvqdjmztygrrzfox6hgq.mp4

This recipe for Easy Crab Stuffed Mushrooms is full of wonderful flavors and textures. The amazing mushrooms cooked to moist tenderness.

Filled with a crispy, savory mixture of bread crumbs, herbs, and cheese, these stuffed mushrooms are a show-stopping party appetizer! They&#39;re best when they&#39;re warm, so make them right before you serve them.

panko breadcrumbs

pecorino cheese

parsley (plus more for garnish)

tomatoes

pine nuts

sea salt (plus

mushrooms (stemmed)

Extra virgin olive oil (for drizzling)

red pepper flakes (optional)

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.

Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.

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Top 5 stuffed mushroom recipe recipes from across the web

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The most viewed stuffed mushroom recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine