Amazing Stuffed 'shrooms

"My husband's friend Mark introduced me to this recipe. They always disappear quickly when I serve them at gatherings. You may need to add a little more or a little less of the ingredients to get enough mixture. If you have some left over, it's pretty good to eat off of the spoon!"
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
5
Yields:
24 mushrooms
Serves:
12
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ingredients

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directions

  • Wash mushrooms and remove stems; chop stems.
  • Mix the bread crumbs, cream cheese, and enough milk to just moisten the mixture.
  • Stirring constantly, place over medium low heat on the stove until cheese has melted.
  • If needed, add more milk (you don't want it too wet nor too dry).
  • Stuff mixture into mushroom caps- sprinkle with Parmesan cheese.
  • Place mushrooms on foil lined pan and cook at 300° until browned, approximately 10 minutes.
  • If you wish, you may add two crumbled strips of bacon to the mixture before you stuff it into the mushrooms.
  • Serve hot.

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Reviews

  1. I have always loved stuffed mushrooms, but afraid to try to make them myself. This recipe was tasty and easy. Looks and tastes like a lot of work, but it's not!
     
  2. I made these last night for my roomates. We ate them up so fast. I'm not a real experienced cook, but these where easy to make.
     
  3. Simple, yet satisfying. I made mine with the bacon added and my wife and I were very pleased. She is insisting that I make more soon. I found that they cool rather quickly but just a few seconds in the microwave will fix that.
     
  4. Very very good. The stuffing does make more than needed for 24 mushrooms so just buy more mushrooms and use it up!! (Or eat off the spoon, nice touch.) I did end up using 1 full cup of milk - used skim and it was fine. Added it 1/4 cup at a time until reached good consistancy. The breadcrumbs I had were unseasoned so I added a bit of garlic powder and italian seasonings to it before mixing it all up. Make sure you chop the stems up really good too - I'd suggest almost mincing them - only cause when you are mixing and trying to melt the cream cheese the stem chunks I kept stirring thinking the chopped stems were cheese.
     
  5. These were quite good. I followed the recipe exactly using italian seasoned breadcrumbs, almost a full cup of milk and freshly grated parmigiano reggiano. Be sure to use a good parmesan. It makes a huge difference in the flavor.
     
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