Stuffed Mushrooms Recipe

Rating 5

These scrumptious mushroom appetizers— from my grandmother's recipe— are perfect for serving at special-occasion dinners and birthdays.

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Stuffed Mushrooms Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
15 15 30

Ingredients

  • 16 to 18 large fresh whole mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 8 butter-flavored crackers, crushed
  • 3 ounces pepperoni or summer sausage, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper

Directions

  • Remove stems from mushrooms; set caps aside. Mince the stems. In a skillet over medium heat, saute stems, onion and garlic in butter until soft. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps; place on a greased baking sheet.
  • Bake at 375° for 15-20 minutes or until tender. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (3 each) equals 159 calories, 13 g fat (6 g saturated fat), 25 mg cholesterol, 406 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Stuffed Mushrooms in Country Woman Christmas Annual 1997, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Stuffed Mushrooms

Stuffed Mushrooms

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(1-5) of 5 reviews

Reviewed on Oct. 18, 2012 by Uqaq

forgot to mention that I top the mushrooms with sliced mozzarella the last 5 mins of cooking.

Reviewed on Oct. 18, 2012 by Uqaq

I have made these mushrooms for years now. They are so delicious. When my husband and I separated this was one of the recipes he asked for :)

Reviewed on Dec. 24, 2011 by momhom

We added 1/2 C. Hormel peppered bacon (already cooked and in a bag) to the ingredients then topped each mushroom with some bacon before cooking. It added immensely to the flavor and appearance! We also used chopped green onions to enhance the appearance as well.

Reviewed on Apr. 09, 2011 by FACSteacher

Wow! These were surprisingly good! I used summer sausage so the stuffing had a smoky flavor. I only used a few mushroom stems just because I didn't want the mushroom to over-power the minced summer sausage. I will, for sure, keep this recipe to make again!

Reviewed on Feb. 09, 2011 by jlrupp22

Delicious! I used crab meat in place of the sausage. My family loved them!

 
 

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