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

Appetizer Stuffed Mushrooms Recipe

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.

Light-Bodied White Wine

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

Reviews for Appetizer Stuffed Mushrooms

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 12, 2014

"I made them for my family and they loved them. Make them by the recipe then adjust to your families tastes. You'll enjoy it......"

MY REVIEW
Reviewed Apr. 25, 2014

"Quick and easy and I used croutons instead of toasting the bread."

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!"

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