Cooking

Stuffed Mushrooms Recipe

Stuffed mushrooms makes for a great appetizer! Mushrooms are a well liked veggie in this home. We use them in pot roast and pasta, and we even reuse the mushroom trays!

My husband introduced me to stuffed mushrooms many years ago. It’s an Italian thing, I guess. It’s a yummy thing, for sure. These vegetarian stuffed mushrooms sound far more complicated to make than they really are. Try out this recipe that has proven to be simple and delicious!

Preparing Mushrooms

One of my favorite kitchen gadgets is a mushroom scrubber. When washing the mushrooms, I run the shrooms under water while carefully brushing off any soil that may be on each. Click here to see a variety of mushroom scrubbers available on Amazon.

Stuffed Mushrooms Recipe 

Prep

Cook

Total

Yield 4 servings

Vegetarian stuffed mushrooms are a great appetizer for friends, football season or the end of the summer BBQs!

 

Ingredients

  • 12 large mushroom, de-stemmed
  • 2 garlic cloves, minced
  • 1 teaspoon parsley, chopped
  • 1 cup of seasoned breadcrumbs
  • 1/4 cup shredded mozzarella
  • 4 tablespoons of grated parmesan
  • 1/2 stick of butter, melted
  • 1 tablespoon of olive oil
  • salt & pepper

Instructions

  1. Preheat oven to 350.
  2. Lightly grease small baking sheet with cooking spray.
  3. Line mushrooms in baking sheet.
  4. In medium bowl, mix garlic, parsley, breadcrumbs and butter.
  5. Stuff mushroom with mixture.
  6. Evenly spread mozzarella on top of each stuffed mushroom.
  7. Sprinkle mushrooms with olive oil.
  8. Place in oven and bake for 15-20 minutes, or until cheese is nicely melted and breadcrumbs begin to brown.

Notes

Smart Mama Tip: Use this stuffing in mini peppers! It's a crowd favorite!

Courses Appetizer

Cuisine Italian


5.0 from 1 reviews
 

Serving the Stuffed Mushrooms

A simple white serving dish adorned with some Italian curly leaf parsley is all it needs.

Share:

4 comments

Leave a reply

Your email address will not be published. Required fields are marked *

Rate this recipe: