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Stuffed Mushrooms

 Stuffed Mushrooms
These scrumptious mushroom appetizers— from my grandmother's recipe— are perfect for serving at special-occasion dinners and birthdays.
6 ServingsPrep/Total Time: 30 min.


  • 16 to 18 large fresh whole mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 8 butter-flavored crackers, crushed
  • 3 ounces pepperoni or Johnsonville® Original Summer Sausage, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper


  • Remove stems from mushrooms; set caps aside. Mince the stems. In a
  • skillet over medium heat, saute stems, onion and garlic in butter
  • until soft. Remove from the heat and stir in remaining ingredients.
  • Firmly stuff into mushroom caps; place on a greased baking sheet.
  • Bake at 375° for 15-20 minutes or until tender. Yield: about
  • 1-1/2 dozen.
Nutritional Facts: 1 serving (3 each) equals 159 calories, 13 g fat (6 g saturated fat), 25 mg cholesterol, 406 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Stuffed Mushrooms (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.