Serve any of these easy, stuffed mushroom recipes and you'll be the hit of the party. From spinach and cream cheese portobello caps to crab stuffed mushrooms, these recipes are so tasty you might not want to share.See Popular Stuffed Mushrooms Recipes
Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.
Hosting a party and looking for a delicious and easy to make appetizer? Learn how to make Sausage Stuffed Mushrooms with Johnsonville Italian Sausage.
Plan dinner now or for tomorrow. Marinate tender veal chops in this savory white wine mixture from 15 minutes to overnight. Serve the grilled chops with mushrooms stuffed with pesto.
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Feta cheese and tomatoes flavor the bread crumb filling in these tasty stuffed mushrooms.
Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!
Serve these stuffed mushrooms whole as a sit-down appetizer with a knife and fork or cut them into quarters for a finger food.
Earthy spices mixed into ground lamb and stuffed into meaty portobellos makes for a hearty yet low-calorie main dish.
Packaged pilaf mix makes the stuffing for this meatless main dish.
Chow down on these tasty little bites. Each appetizer contains only 13 calories.
For warm from the oven appetizers, stuff marinated mushroom caps with crab meat, bake, and serve immediately.
Try these grilled stuffed mushrooms for a light summer dinner. The high-fiber, bean filling is topped with nutritious vegetables for a healthy and colorful meal.
We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling, this recipe calls for lean ground turkey blended with fresh herbs and spices, topped with golden, melted fontina cheese. Add a tossed salad and a slice of crusty whole-grain bread to complete the meal.
Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.