Renaissance Stuffed Mushrooms

Renaissance Stuffed Mushrooms

121
trooworld 13

"I created this recipe for a vegetarian friend. It is based on my Italian sausage stuffed mushrooms, but this is more 'veggie' friendly! Enjoy it! If you don't have any garlic olive oil, just use regular olive oil and add an extra clove of garlic."

Ingredients

1 h servings 122 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
  4. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
  5. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.
  • profile image

Your rating

Cancel
Submit

Reviews

121
  1. 141 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made these Friday night to bring to my neighbor/friends candle party. I sorta snuck in with them & set them on the table & all night I kept hearing "who made these mushrooms, they're really g...

I should have submitted a picture. This is a great recipe and easy to make. I change it around a bit. Instead of sauteeing the mushroom cap, I sauteed the stem pieces, along with green onions...

Good mushrooms but as others have mentioned, either double the mushrooms or reduce the filling by half so that you don't have extra leftover. Also, instead of sauting the mushrooms in oil, garl...