Best 4 Creamy Stuffed Mushrooms Recipes

CREAMY PARMESAN-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°.
• Pop the stems off the mushrooms and set aside. Melt two tablespoons of butter in a pan over medium heat and add the mushroom caps. Cook the caps face up for about two minutes and then face down for about two minutes. Remove the mushroom from the pan and place face down on a paper towel to drain.
• Finely dice the mushroom stems. Add the remaining tablesoon of butter to the pan juices and sautee the diced mushroom stems and onions until soft.
• In a small bowl mix the cream cheese, bread crumbs, and mushroom/onion mixture. (The key is to have 1/3 of each for a good stuffing consistancy.) Season with salt and pepper.
• Mound the stuffing into the caps and top with freshly grated parmesan. Pop in oven for about 10 minutes or until browned.

CREAMY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms and make sure there is no dirt left. Carefully break off stems. Discard tough end of stems. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Add garlic, onions, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, make sure you do not burn the garlic.
• Stir in cream cheese, Parmesan cheese, black pepper, and cayenne pepper. Mixture will be thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20-25 minutes in the preheated oven, or until the mushrooms are hot and liquid.

CREAMY CRAB STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab.
• 3. Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops. Stay close by as I have always found broilers unpredictable.

CREAMY STUFFED PORTABELLA MUSHROOMS

Steps:

• 1. Preheat your broiler.
• 2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
• 3. Remove the stems from portabellas and chop up.
• 4. In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
• 5. Add cream sauce to the chicken and adjust the seasonings.
• 6. Fill the mushroom caps with the sauce and place on a baking sheet.
• 7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
• 8. Enjoy!