Italian Stuffed Mushrooms

“Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here.”
READY IN:
40mins
YIELD:
36 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F/180°C.
  2. Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
  3. Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
  4. Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
  5. With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
  6. Bake 15-20 minutes until golden and hot.
  7. Serve warm or at room temperature.

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