Show Subscription Form




Appetizer Stuffed Mushrooms Recipe
Appetizer Stuffed Mushrooms Recipe photo by Taste of Home

Appetizer Stuffed Mushrooms Recipe

Read Reviews (4)
4 4
Publisher Photo
Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 12 large fresh mushrooms
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped green pepper
  • 1 tablespoon butter
  • 1 sliced bread, toasted and cut into small cubes
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • Dash paprika
  • Grated Parmesan cheese

Nutritional Facts

1 each (calculated without Parmesan cheese) equals 36 calories, 1 g fat (trace saturated fat), 0 cholesterol, 262 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
  2. Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425° for 10 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 1 dozen.
Originally published as Appetizer Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p12

Nutritional Facts

1 each (calculated without Parmesan cheese) equals 36 calories, 1 g fat (trace saturated fat), 0 cholesterol, 262 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.

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

Reviews for Appetizer Stuffed Mushrooms(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 18, 2014

What I really liked about this recipe was the fact that it highlighted just the mushrooms. The filling was simple and quick. I made these a few hours ahead before baking them for my valentine's dinner, and they made the meal more special. [I substituted finely diced sweet onion for the green onions.]

MY REVIEW
Reviewed Nov. 22, 2013

I found you needed a few more mushrooms to use as stuffing. I also cooked the veggies very well to prevent sogginess. and the bread cubes I made VERY tiny...Delish

MY REVIEW
Reviewed Feb. 27, 2013

I made a dish using portabello mushrooms,swiss cheese,sharp cheddar, and garlic. They were yummy and filling!

MY REVIEW
Reviewed Oct. 4, 2011

This recipe looked good. . . The bread cubes were soggy and the best I can say is that the recipe was totally bland.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT