Garlic Herb Cheese Stuffed Mushrooms

2011-11-25

Garlic Herb Cheese Stuffed Mushrooms

“These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.”

Source: allrecipes.com

Course: Appetizers

Cuisine: French

Prep Time:
25 Min

Cook Time:
25 Min

Total Time:
50 Min

Serves: 10

Ingredients

  • 1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
  • 1 (8 ounce) package cream cheese softened
  • 1 (8 ounce) package grated Parmesan cheese divided
  • 1 cup olive oil
  • 20 mushrooms stems removed

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Amount Per Serving
Calories: 435
Fat: 42.5g
Cholesterol: 62mg
Sodium: 505mg
Carbohydrate: 3.2g
Fiber: 0.4g
Protein: 12.5g

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Garlic Herb Cheese Stuffed Mushrooms

2011-09-27

Garlic Herb Cheese Stuffed Mushrooms

“These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.”

Source: allrecipes.com

Course: Appetizers

Cuisine: French

Prep Time:
25 Min

Cook Time:
25 Min

Total Time: Serves: 10

Ingredients

  • 1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
  • 1 (8 ounce) package cream cheese softened
  • 1 (8 ounce) package grated Parmesan cheese divided
  • 1 cup olive oil
  • 20 mushrooms stems removed

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Amount Per Serving
Calories: 435
Fat: 42.5g
Cholesterol: 62mg
Sodium: 505mg
Carbohydrate: 3.2g
Fiber: 0.4g
Protein: 12.5g

View recipe at plantoeat.com

Average Member Rating

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0 5 0
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0 people rated this recipe

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