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Cheesy Italian Stuffed Mushrooms

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“This is a wonderful recipe from Mushrooms Canada that I tinkered with just a bit (not too much). If you use the huge "stuffer" ones they will hold more filling and make a great side dish for supper.”
READY IN:
30mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove and finely chop the stems from the mushrooms. Saute the stems, onions and garlic in just a bit of oil till barely soft, about 1 minute
  2. In a medium bowl, combine sauteed onion-mushroom stem mixture, bread crumbs, mozzarella cheese, olives, tomatoes, artichokes, mayonnaise and oregano; mix well.
  3. Brush olive oil on outside of mushroom caps. Place in a shallow baking pan. Spoon filling evenly into caps, mounding as necessary and sprinkle parmesan on top. Bake at 425 for 15 - 20 minutes or until filling is bubbly and tops are browned.
  4. If you want a softer mushroom consistency, bake the mushrooms about 5 min before stuffing.
  5. Will make 4 main course or 8 appetizer servings.

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