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Renaissance Stuffed Mushrooms
SUBMITTED BY:
trooworld
PHOTO BY:
Sandra
"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."
RECIPE RATING:
Read Reviews
(71)
Review/Rate This Recipe
PREP TIME
35 Min
COOK TIME
25 Min
READY IN
1 Hr
Original recipe yield 12 stuffed mushrooms
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 large mushrooms
1 tablespoon olive oil
2 cloves garlic, peeled and minced
3 tablespoons chopped green onions
1 (8 ounce) package cream cheese, softened
3 tablespoons port wine
1 teaspoon Italian-style seasoning
1/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot pepper sauce
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
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.
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.
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.
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REVIEWS
Reviewed on Jan. 25, 2004 by
I'm nuts too...
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I'm nuts too...
Jan. 25, 2004
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 good" and were asking for the recipe. I tasted a few before leaving (for dinner) and thought that they were pretty good, I didn't read the reviews before making them, but I agree with DREGINEK to skip the oil & mix the garlic in with the cream cheese mixture. While they were baking, they did get kinda "runny", but they were okay as they cooled. I got lucky & found 2.5 lbs. mushrooms with huge caps at Costco so I didn't have left over filling. Thanks Chris!
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18 users found this review helpful
I made these Friday night to bring to my neighbor/friends candle party. I sorta snuck in with...
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Reviewed on Dec. 7, 2003 by
DREGINEK
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DREGINEK
Dec. 7, 2003
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, garlic and green onions, I added the garlic and green onion (omitted the oil) into the cream cheese mix. These are nothing like I have ever had before and I would make again.
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14 users found this review helpful
Good mushrooms but as others have mentioned, either double the mushrooms or reduce the filling...
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Reviewed on Jan. 25, 2004 by
TchrJrHi
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TchrJrHi
Jan. 25, 2004
These were really good. I didn't read the reviews before making and ended up with a ton of leftover stuffing. But that was ok....I have never made stuffed mushrooms before, and will make again. Thanks
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12 users found this review helpful
These were really good. I didn't read the reviews before making and ended up with a ton of...
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Reviewed on Jan. 19, 2006 by DHayes
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DHayes
Jan. 19, 2006
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 and added fresh chopped basil and parsley. Let it cool and added it to the cheese mixture. I added several pads of herb butter to the baking dish right before putting it in the oven. I made it the night before my dinner party, stored in the fridge.
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10 users found this review helpful
I should have submitted a picture. This is a great recipe and easy to make. I change it...
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Reviewed on Mar. 10, 2003 by MEGWEST
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MEGWEST
Mar. 10, 2003
These mushrooms were sooo good, they went very fast. I could have filled antoher 6 mushrooms with the extra filling. Instead of wasting the extra filling I served it as dip with pretzles yum, yum.. I also added 2 more dashes of hot sauce for a little extra kick.
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10 users found this review helpful
These mushrooms were sooo good, they went very fast. I could have filled antoher 6 mushrooms...
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Reviewed on Jan. 25, 2004 by vegcook4six
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vegcook4six
Jan. 25, 2004
I've made these mushrooms several times and they are always well-received. Personally, I like the more traditional "bready" filling so I usually add some fresh bread crumbs (1/2 C. - 1C.) from the food processor. Other than that I don't change a thing. There is not too much filling if you use stuffing mushrooms. This has become the appetizer that people request from me.
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8 users found this review helpful
I've made these mushrooms several times and they are always well-received. Personally, I like...
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Reviewed on Mar. 10, 2003 by BSTIVERSON
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BSTIVERSON
Mar. 10, 2003
This was one of the easiest and quick stuffed mushroom recipes that I have used. I served it at a party and everyone complimented the recipe! You know its good, when you run out early!! The only problem that I encountered was the measurements on the ingredients when I increased the number of mushrooms to be stuffed. I ended up with too much "stuffing" and not enough mushroom caps. Overall, this is a keeper and I will use it as one of the mainstays when entertaining.
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8 users found this review helpful
This was one of the easiest and quick stuffed mushroom recipes that I have used. I served it...
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Reviewed on Dec. 7, 2003 by
KRISTI
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KRISTI
Dec. 7, 2003
Excellent! I even messed up part of the recipe and they were still great. (I cooked the chopped stems in the garlic and oil, rather than the caps.) All of my guests raved about them. I will definitely serve these again.
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7 users found this review helpful
Excellent! I even messed up part of the recipe and they were still great. (I cooked the...
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Reviewed on Feb. 12, 2004 by MMWATSON
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MMWATSON
Feb. 12, 2004
This recipe was interesting to say the least. Not the best stuffed mushrooms I have ever had, but certainly quite good. This recipe probably does need breadcrumbs - something to give it a little more texture. As well, it could probably use more spiciness. Also, the recipe should really specify that you need very large mushrooms, or double the number of caps. I'm still searching for the best stuffed mushrooms, but this is certainly no slouch.
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6 users found this review helpful
This recipe was interesting to say the least. Not the best stuffed mushrooms I have ever had,...
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Reviewed on Jan. 25, 2004 by
MONIQUE57
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