READY IN 1 hr

Renaissance Stuffed Mushrooms

Read Reviews (115)

"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." — trooworld

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.

Kitchen-Friendly View

PREP 35 mins
COOK 25 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

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!

—I'm nuts too...

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Most Helpful Critical Review

Jan 25, 2004

It tasted o.k.--it needed something else...breadcrumbs?

—MONIQUE57

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135 Ratings

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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.

—DHayes

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Dec 07, 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.

—DREGINEK

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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.

—vegcook4six

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Nov 04, 2008

This was a very good recipe once a couple of adjustments were made. Instead of 12 mushrooms I used 15, only 6 oz of cream cheese instead of 8 oz(otherwise you would have a lot of extra stuffing),and added 1/4 to 1/2 cup of seasoned bread crumbs.

—Sandra

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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.

—MMWATSON

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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

—Momof2

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Nutrition

Calories
122 kcal
6%

Carbohydrates
1.9 g
< 1%

Cholesterol
30 mg
10%

Fat
10.7 g
16%

Fiber
0.3 g
1%

Protein
4.8 g
10%

Sodium
134 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Renaissance Stuffed Mushrooms

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 122
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 6.1g 31 %
Cholesterol 30mg 10 %
Sodium 134mg 5 %
Potassium 118mg 3 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.3g 1 %
Protein 4.8g 10 %
Sugars 0.5g
Vitamin A 7 %
Vitamin C 2 %
Calcium 12 %
Iron 5 %
** Thiamin 3 %
Niacin 13 %
Vitamin B6 3 %
Magnesium 3 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.