Welcome to the world of savory flavors, where we embark on a culinary journey to discover the ultimate recipe for parmesan garlic stuffed mushrooms. These delectable treats are a symphony of textures and flavors, combining the earthy goodness of mushrooms with the rich, nutty taste of parmesan cheese and the aromatic embrace of garlic. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the steps to create this dish that will tantalize your taste buds and leave you craving more. So, grab your aprons and prepare to indulge in a culinary delight that will transport you to a realm of culinary bliss.
Let's cook with our recipes!
GARLIC, PARMESAN STUFFED MUSHROOMS
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.
Provided by Dancer
Categories Cheese
Time 50m
Yield 4 to 6 servings.
Number Of Ingredients 7
Steps:
- 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.
PARMESAN-GARLIC STUFFED MUSHROOMS
This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.
Provided by HeatherFeather
Categories Vegetable
Time 50m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
- Carefully remove stems from mushrooms and chop stems.
- Place butter and garlic into a heated skillet and let butter melt, stirring.
- Add chopped mushroom stems and saute until lightly brown.
- Add parsley,stir,and remove from heat.
- Add cheese and stir to combine.
- Add bread crumbs, stirring until mixture is crumbly.
- Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
- Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.
GARLIC PARMESAN-STUFFED MUSHROOMS
Number Of Ingredients 12
Steps:
- Preheat oven to 350
- Cut the stems off of each of the mushrooms and finely chop them (stems), 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 6-8 minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half o the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- space out the muchroom caps evenly on a baking sheet, upside down. Spool 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.
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE
Provided by charlotteh371
Number Of Ingredients 12
Steps:
- Preparation 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!
Tips:
- Choose the right mushrooms. For this recipe, you'll want to use large, firm mushrooms with a wide cap. Button mushrooms or cremini mushrooms are both good choices.
- Prep the mushrooms properly. Before you stuff the mushrooms, you'll need to clean them and remove the stems. To clean the mushrooms, simply wipe them down with a damp paper towel. To remove the stems, gently twist them off the caps.
- Don't overstuff the mushrooms. When you're stuffing the mushrooms, be careful not to overstuff them. Otherwise, they'll be difficult to eat and the filling may fall out.
- Bake the mushrooms until they're golden brown. The mushrooms are done baking when they're golden brown and the filling is hot and bubbly.
Conclusion:
Parmesan garlic stuffed mushrooms are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks, and they're always a hit with guests! Try them today using any variety of mushrooms you like most and let us know how they turn out!
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