Broiled Italian Stuffed Mushrooms

"Using the skillet and the broiler is a technique that my brother developed. It cooks both sides at once. It is quick, tasty and simple."
 
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Ready In:
20mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Remove the stems from the mushrooms, chop the stems and add to the spaghetti sauce.
  • Hollow out the mushroom caps and fill with a little of the sauce.
  • Top each cap with the mozzarella cheese and then sprinkle with Parmesan.
  • Heat the olive oil and rosemary on the stovetop in an ovenproof skillet.
  • Place the mushroom caps in the hot rosemary-infused oil.
  • Immediately place the skillet under the oven broiler and cook until the cheese is brown and bubbly and the mushrooms are done.

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Reviews

  1. Absolutely super and easy. They release a lot of liquid in the oven, but removed with a slotted spoon, they're perfect as a side dish or if small enough, as a one-bite appetizer. Thanks Mercy!
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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