These Giant Stuffed Mushrooms Are Truly Mouthwatering
Giant Stuffed Mushrooms
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Though mushrooms don't have the best reputation, we hope the skeptics among you will give them second chance after checking out this recipe. As with any food, it's all about the preparation: those of you who are used to a gray-colored, slimy mush are in for a pleasant surprise, because our recipe combines the wonderfully dense meatiness of the mushroom with a delicious creamy filling. Trust us — there's not a pot of boiling water in sight!
You'll Need (for 3):
- 3 large mushrooms (e.g. portobello mushrooms)
- 3 tbsp olive oil
- 4 cups baby spinach
- 1 garlic clove, chopped up
- 3/5 cup mozzarella, shredded
- 5/6 cup cheddar, shredded
- 1/2 cup cream cheese
- 2 tbsp bread crumbs
- 1 egg
Here's How:
1. Hollow out the mushrooms by removing the stalk and gills. Then brush olive oil onto the mushroom caps, both inside and outside.
2. To prepare the filling, chop up the spinach and mix it with all the other ingredients.
3. Spoon the filling into the three mushrooms and flatten the top. The mushrooms are baked at 360°F for 12 minutes.
Mushroom Duplex Recipe - Juicy & Crunchy Cafe Style Stuffed Mushrooms Starter - CookingShooking
Friends, today let's make MushroomDuplex Recipe which is a famous Cafe Style starter made with stuffed mushrooms - super crisp from out, juicy mushrooms in with a cheesy spicy stuffing!
Do Subscribe to CookingShooking -
Ingredients:
Mushroom - 300g / 20 pieces
Water - 3 cups + more to boil
Salt - 1 heaped tsp to clean mushroom
Stuffing:
Oil - 1 tbsp
Onion - 1
Garlic - 4-5
Ginger - 1 inch
Capsicum - 1/2 medium size
Mushroom Stalks - 10
Salt - to season
Chat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Flakes - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Powder - 1/2 tsp
Cheese - 50g
For Crunchiness:
Maida & Corn Starch - 3 heaped spoons each
Salt - to taste
Water - to make a batter
Bread Crumbs - 1 cup (mixed with 1 tbsp chili flakes)
Oil - to fry
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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Stuffed Mushrooms Recipe | PHILADELPHIA Cream Cheese
Whip up a tasty hors d'oeuvre with this amazing Stuffed Mushrooms recipe from PHILADELPHIA Cheesecake! Find more recipes that are perfect for parties, special occasions and family gatherings by visiting our website today!
Prep Time: 20 Minutes
Total Time: 50 Minutes
Servings: 10
Ingredients:
- 2 pkg PHILADELPHIA Cream Cheese, softened
- 3 Tbsp. Butter, melted
- 3 pkg. (8oz. each) Fresh Mushrooms
- 1 pkt. (0.7oz.) Italian Dressing Mix
- 1/4 cup Mayonnaise
- 2 Tbsp. Minced Onions
- 1 cup Parmesan Cheese, grated
- 1 pkg. (6oz.) Stuffing Mix
- 1 Tbsp. Fresh Parsley, chopped
- 1/8 tsp. Ground Red Pepper (cayenne)
Garlic Parmesan-Stuffed Mushrooms
Here is what you will need!
Makes 15
Ingredients
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish
Preparation
1. Preheat oven to 350°F
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. 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.
4. 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.
5. 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.
Music:
Cruise On Home
Warner Chappell Production Music
All music provided by Audio Network and Warner Chappell Inc. Used with permission
SAUSAGE STUFFED MUSHROOMS / How to make ❤
These stuffed mushrooms are loaded with flavor, let me show you how to make them, I used white button mushrooms for my stuffed mushrooms, the mushrooms are filled with a mixture of sausage, three types of cheese, garlic, onions, bell peppers, and parsley, I added some red pepper flakes for an added kick along with the salt and pepper. Once stuffed, I added a sprinkle of Panko breadcrumbs and Monterey Jack cheese as a topper, then I baked them at 400° for twenty minutes, I set my oven to broil for the last 5 minutes to give them a golden top (you adjust temperature)
INGREDIENTS
WHITE BUTTON MUSHROOMS (I used 16)
1/2 Lb. MILD ITALIAN SAUSAGE
2 TBSP OLIVE OIL (to brown sausage)
1/4 C. CHOPPED ONIONS
2 GREEN ONIONS (chopped, white and green)
1/3 C. CHOPPED MUSHROOM STEMS
1/4 C. CHOPPED ORANGE BELL PEPPERS
1/2 tsp GARLIC POWDER
1/2 tsp ONION POWDER
BLACK PEPPER (to your liking)
CHOPPED PARSLEY
1/2 tsp RED PEPPER FLAKES (optional)
SALT (to your liking)
1 LARGE GARLIC CLOVE (minced)
4 OZ. CREAM CHEESE (room temperature)
3 TBSP FRESHLY GRATED PARMESAN CHEESE
1/4 C. PANKO BREAD CRUMBS
1/2 C. FRESHLY GRATED MONTEREY JACK CHEESE (or as needed)
ADDED INGREDIENTS
OLIVE OIL (to brush outside of mushrooms)
2 Tbsp olive oil for baking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to Make a Cheese-Stuffed Mushroom Burger! Vegan and Gluten-Free Recipe
???? CHEESE STUFFED MUSHROOM BURGER ????
You are officially drooling! Go on and smash a hearty helping of @followyourheart Cheese in between some majority meaty mushrooms and fry up a feast. ???? I’m always looking for fierce and fabulous ways to build and better burger and I have no doubt that you are going to absolutely devour this dish! I mean, can you BELIEVE this ooey gooey cheese drip on? Dig on in my loves! ???? @onegreatvegan
CHEESE STUFFED MUSHROOM BURGER:
Grapeseed Oil (4-6 Cups)
Gluten-Free Burger Buns (3 Buns)
Lettuce Leaves (1-6 Leaves)
Tomato Slices (1-6 Slices)
Pickle Slices (2-6 Slices)
Large Portobello Mushrooms (6 Mushrooms)
@followyourheart Cheddar Cheese (2 Cups)
Plain Hummus (¾ Cup)
Gluten-Free Bread Crumbs (2 Cups)
EGG BATTER:
Full Fat Coconut Milk (2 Cups)
Indian Black Salt (1 Tsp)
(MIX TOGETHER WELL)
FLOUR BATTER:
Gluten Free Flour (2 Cups)
Steak Seasoning (¼ Cup)
Nutritional Yeast (¼ Cup)
(MIX TOGETHER WELL)
SUPER SPECIAL SAUCE:
@followyourheart Soy-Free Mayonnaise (1 Cup)
Minced Pickles (⅓ Cup)
Sugar-Free Ketchup (¼ Cup)
Mustard (¼ Cup)
Onion Powder (1.5 Tbs)
Apple Cider Vinegar (1-2 Tbs)
Maple Syrup (½-1 Tbs)
(MIX TOGETHER WELL)
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