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Stuffed Mushroom Caps

 Stuffed Mushroom Caps
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.