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Appetizer Stuffed Mushrooms

 Appetizer Stuffed Mushrooms
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 each (calculated without Parmesan cheese) equals 36 calories,

2 of 2

Appetizer Stuffed Mushrooms (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 262 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.