Show Subscription Form

Stuffed Mushroom Caps Recipe

Read Reviews
5 2
Publisher Photo
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 24 large fresh mushrooms
  • 6 tablespoons butter
  • 3/4 cup dry bread crumbs
  • 1 envelope onion soup mix
  • 1/2 cup sliced almonds
  • 1/4 cup shredded Parmesan cheese


  1. Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps.
  2. Place in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender. Yield: 2 dozen.
Originally published as Stuffed Mushroom Caps in Taste of Home October/November 1997, p64

Light-Bodied White Wine

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

Reviews for Stuffed Mushroom Caps

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
Reviewed Nov. 2, 2014

"These are so good every time we there is a party i am always asked to bring these . They disappear super fast"

Reviewed Dec. 19, 2010

"This is my "go to" stuffed mushroom recipe. We enjoy it because it's not soggy like some mushrooms get."

Loading Image