Best 10 Parmesan Stuffed Strawberries Recipes

STUFFED STRAWBERRIES

Steps:

• Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

STUFFED STRAWBERRIES

Steps:

• With a paring knife remove hull and inner core of each berry to form a cavity. Remove meat of the berry from the hull. Save stem and hull.
• In a small bowl mix together cheese, sugar, vanilla and chocolate. Using a small spoon, stuff mixture into cavity of each berry. Top berries with hulls. Serve cold.

HEAVENLY FILLED STRAWBERRIES

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

SPECIAL STUFFED STRAWBERRIES

Steps:

• Place strawberries on a cutting board and cut off tops; remove bottom tips so they sit flat. Using a small paring knife, hull out the center of each berry. , In a small bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Top with crushed graham crackers. Refrigerate until serving.

STUFFED STRAWBERRIES

Steps:

• In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
• Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
• Chill 1 hour.
• Quarter strawberries from tip to stem end without cutting through stem end.
• Pipe cream cheese mixture into strawberries.
• Chill until ready to serve.

STUFFED ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

PARMESAN CREAM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
• Add in media crema, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

BROILED PARMESAN TOMATOES

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

PARMESAN-STUFFED CHICKEN AND MELTED STRAWBERRIES

Steps:

• Preheat oven to 400°F in a 3-quart baking dish combine strawberries, vinegar, and jam. sprinkle salt and pepper; set aside.
• cut a horizontal pocket in each chiken breast. Cut Parmesan cheese into six 3x1/2inch pieces. wrap a basil leaf around each piece of cheese, and stuff into chicken. secure with toothpicks.
• In 12 inch oven safe skillet cook garlic in oil over medium heat for 30 seconds. add chicken and cook 5 minutes or until golden brown, turning once. transfer to oven. bake uncovered for 5 minutes add baking dish with the strawberries and jam mixture to oven. bake 10-13 minutes or until chicken is no longer pink and the strawberry mixture has thickened. serve chicken with melted strawberries.