Best 7 Spicy Italian Stuffed Mushrooms Recipes

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ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

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

4 bacon strips, diced
30 large fresh mushrooms
1 cup onion and garlic salad croutons, crushed
1 cup shredded part-skim mozzarella cheese
1 medium tomato, finely chopped
1/4 pound ground fully cooked ham
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

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.

SPICY SAUSAGE STUFFED MUSHROOMS



Spicy Sausage Stuffed Mushrooms image

Looking for a delicious appetizer to serve at your next cocktail party? These zesty sausage and cheese stuffed mushrooms are sure to be popular with all your guests.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 35m

Yield 16

Number Of Ingredients 9

16 large button mushrooms
1 teaspoon vegetable oil
2 hot Italian sausages
¼ cup finely chopped onion
1 teaspoon chopped fresh rosemary or thyme
¼ cup fresh breadcrumbs
¼ cup grated Parmesan cheese
½ cup Heinz Tomato Ketchup
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
  • Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
  • Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 4.1 g, Cholesterol 8.7 mg, Fat 3.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 184.7 mg, Sugar 0.5 g

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 37m

Yield 36

Number Of Ingredients 10

36 medium whole fresh mushrooms (1 pound)
2 tablespoons butter or margarine
1/4 cup chopped green onion (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Grated Parmesan cheese, if desired

Steps:

  • Heat oven to 350°F.
  • Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  • Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
  • Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
  • Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Nutrition Facts : ServingSize 1 Serving

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here.

Provided by CulinaryQueen

Categories     Vegetable

Time 40m

Yield 36 mushrooms

Number Of Ingredients 11

36 mushrooms, medium sized
2 tablespoons olive oil
1 onion, minced
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups seasoned bread crumbs (I use Progresso)
1/2 cup parmesan cheese, grated
5 tablespoons olive oil (more if necessary)
1/4 teaspoon salt
1/8 teaspoon pepper
olive oil, for drizzling

Steps:

  • Preheat oven to 350F/180°C.
  • Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
  • Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
  • Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
  • With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
  • Bake 15-20 minutes until golden and hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 126.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 1.9

ITALIAN-SEASONED STUFFED MUSHROOMS



Italian-Seasoned Stuffed Mushrooms image

Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!

Provided by janet

Categories     Stuffed Mushrooms

Time 1h

Yield 6

Number Of Ingredients 9

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
  • Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
  • Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g

SPICY STUFFED MUSHROOMS



Spicy Stuffed Mushrooms image

The creaminess of the cheese paired with the spicyness from the cayenne pepper make for a perfect combination. These are a definite hit at dinner parties and are VERY easy to make. There are always people asking for the recipe, which is in fact how I got it.

Provided by ScrappieDoo

Categories     Lunch/Snacks

Time 35m

Yield 12 mushrooms

Number Of Ingredients 8

12 medium whole fresh mushrooms
1 tablespoon vegetable oil
2 -3 minced garlic cloves
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper (or more for an added kick!)

Steps:

  • Preheat oven to 350°F and spray baking sheet with cooking spray.
  • Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
  • Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
  • Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
  • Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.

Nutrition Facts : Calories 90.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 22.6, Sodium 88.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 2.8

ITALIAN STUFFED MUSHROOMS



Italian Stuffed Mushrooms image

Provided by Elisa Mazzaferro-Rosenberg

Categories     Mushroom     Bake     Sauté     Parmesan     Basil     Fennel     Fontina     Bon Appétit     Colorado

Yield Makes 24

Number Of Ingredients 10

2 tablespoons olive oil
24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved
1/2 cup chopped fresh fennel bulb
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 garlic cloves, chopped
1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg
Additional olive oil

Steps:

  • Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes, and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve.

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