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Cheesy Garlic Stuffed Mushrooms Recipe

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Ingredients

Adjust Servings:
12 gourmet stuffing mushrooms (washed with stems removed and set aside)
1/2 cup white wine
2 tablespoons minced garlic
1 tablespoon olive oil
1 cup breadcrumbs
8 slices chopped pre- cooked bacon
1 tablespoon dried parsley
1/4 cup fat-free mayonnaise
1 cup crumbled gorgonzola
3 slices provolone cheese
salt and pepper

Nutritional information

941
Calories
493 g
Calories From Fat
54.9 g
Total Fat
26 g
Saturated Fat
118 mg
Cholesterol
2697.5 mg
Sodium
54 g
Carbs
4.5 g
Dietary Fiber
8.9 g
Sugars
48.4 g
Protein
274g
Serving Size

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Cheesy Garlic Stuffed Mushrooms Recipe

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    Cuisine:

    I made these over the weekend and made a few tweaks to suit my taste. used three fourths of an 8 oz. package of shredded pepper jack cheese instead of gorgonzola, then I topped them with the remaining cheese before baking. I found that the mushrooms did not sweat and I cooked them for 30 minutes. They were very well received by my dinner guest.

    • 75 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Stuffed With Love-Shrooms, These stuffed mushrooms are full of flavor They take a little bit of work but everything smells so good as you cook it! It is almost like a day at the spa! (well not really, but well worth the effort) This is my own recipe I have tried different ingredients but I like these the best together! Hope you like it!, I made these over the weekend and made a few tweaks to suit my taste used three fourths of an 8 oz package of shredded pepper jack cheese instead of gorgonzola, then I topped them with the remaining cheese before baking I found that the mushrooms did not sweat and I cooked them for 30 minutes They were very well received by my dinner guest , Oh! My! Stars! I made these for our Super Bowl party Sunday night & they ate the best stuffed mushrooms I’ve ever eaten! I are the leftovers last night for supper! I did wash my mushrooms, then I placed them on paper towels, hole side down, to dry I doubled the filling & used @ 30 large button mushrooms & there is enough filling left to fill two portobello caps! I will definitely make these again!


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    Steps

    1
    Done

    Arrange Mushrooms in a Large Glass Casserole Dish, Set Aside.

    2
    Done

    Preheat Oven to 350 Degrees.

    3
    Done

    in a Pan, Saut Mushroom Stems, Garlic, and Olive Oil For About 3- 4 Minutes.

    4
    Done

    Add Wine and Continue to Saut For About 5-10 Minutes.

    5
    Done

    Remove Mixture from Heat and Place in a Bowl.

    6
    Done

    Stir in Bread Crumbs, Chopped Bacon, Parsley, Mayo and Gorgonzola Cheese. Mix Well.

    7
    Done

    Scoop Small Amounts of Mixture Into Each Mushroom Cap. Bigger Caps Will Need More of the Mixture.

    8
    Done

    Sprinkle Tops With Salt and Pepper.

    9
    Done

    Cut Provolone Cheese Into Fourths.

    10
    Done

    Place Small Pieces of Provolone Onto Each Mushroom Cap.

    11
    Done

    Cook in Oven Uncovered For 20-35 Minutes. the Bottom of the Casserole Dish Will Be Wet When Mushrooms Are Ready, and the Cheese on Top Should Be Brown and Bubbly.

    12
    Done

    Rice Complements This Nicely!

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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