Best 5 Arts Italian Stuffed Mushrooms Recipes
The delectable dish of stuffed mushrooms, originating from the vibrant culinary traditions of Italy, presents a tantalizing appetizer or side dish perfect for various occasions. This article embarks on a journey to discover the art of crafting this classic dish, providing a comprehensive guide to selecting the finest ingredients, preparing the mushrooms, and creating a flavorful stuffing that will delight your taste buds. Along the way, we'll explore variations on the traditional recipe, offering creative twists and unique combinations that add a personal touch to this timeless dish.
Here are our top 5 tried and tested recipes!
ITALIAN STUFFED MUSHROOMS
Make and share this Italian Stuffed Mushrooms recipe from Food.com.
Provided by skat5762
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Wash, dry and stem mushrooms.
- Mince stems.
- Heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper.
- Saute, stirring for 5 minutes.
- Mix in parsley, salt, pepper, Italian seasoning, cheese, capers and bread crumbs.
- Remove from heat.
- Beat egg yolk with 1 teapsoon water and add to stuffing, mixing well.
- Stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes.
- --------Italianseasoning-------------.
- Blend ingredients thoroughly, store in airtight container.
Nutrition Facts : Calories 83.3, Fat 6.2, SaturatedFat 1.4, Cholesterol 33.3, Sodium 378, Carbohydrate 4.4, Fiber 1.2, Sugar 1.6, Protein 4
ITALIAN STUFFED MUSHROOMS
Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients. , Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ART'S ITALIAN STUFFED MUSHROOMS
Art's Italian Potato Stuffed Mushrooms is chock full of our favorite Italian foods including Idahoan's Romano White Cheese Flavored Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees F.
- Prepare potatoes according to package directions.
- Add sun-dried tomatoes.
- Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
- Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
- Sprinkle shredded Parmesan over the top of the mushrooms.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 4 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 271.6 mg, Sugar 0.7 g
ITALIAN STUFFED MUSHROOMS
Make and share this Italian Stuffed Mushrooms recipe from Food.com.
Provided by Jennifer 1979
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pre heat oven to 350. Clean and remove stems from mushrooms. Finely
- chop stems and set aside. In a medium fry pan add butter, garlic and
- mushroom stems. After a few minutes add the bread crumbs slowly. May not
- use all. Do not want mixture too dry. After bread crumbs are added take
- pan off heat and begin to fill mushroom caps. Bake on a cookie sheet
- 15-20 minutes til brown and caps are cooked.
- 2. Enjoy!
Nutrition Facts : Calories 348.7, Fat 25.1, SaturatedFat 15.1, Cholesterol 61.3, Sodium 697.4, Carbohydrate 25.5, Fiber 2.7, Sugar 3.6, Protein 8.2
STUFFED MUSHROOMS WITH PANKO AND PECORINO
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.
Provided by Colu Henry
Categories vegetables, appetizer, side dish
Time 20m
Yield About 24
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
- Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
- Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams
Tips:
- Choose large, firm mushrooms for stuffing. Portobello mushrooms are a popular choice, but you can also use cremini or button mushrooms.
- Remove the stems from the mushrooms and chop them finely. The stems can be used in the stuffing or discarded.
- Sauté the mushroom stems and any other vegetables in butter or olive oil until softened.
- Add cooked meat, poultry, or seafood to the stuffing mixture. Ground beef, sausage, chicken, or shrimp are all popular choices.
- Season the stuffing mixture with herbs, spices, and salt and pepper to taste.
- Stuff the mushrooms with the mixture and bake them in a preheated oven until cooked through.
- Serve the stuffed mushrooms hot or at room temperature. They can be garnished with fresh herbs or grated Parmesan cheese.
Conclusion:
Italian stuffed mushrooms are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you'll love.
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