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These scrumptious mushroom appetizers— from my grandmother's recipe— are perfect for serving at special-occasion dinners and birthdays.
This recipe is:
Quick
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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Reviewed on Oct. 18, 2012 by Uqaq
forgot to mention that I top the mushrooms with sliced mozzarella the last 5 mins of cooking.
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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