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Appetizer Stuffed Mushrooms

Total Time

Prep/Total Time: 30 min.


1 dozen

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. —Judith LaBrozzi, Canton, Ohio
Appetizer Stuffed Mushrooms Recipe photo by Taste of Home
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  • 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


  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.

Nutrition Facts

1 each: 36 calories, 1g fat (0 saturated fat), 0 cholesterol, 262mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 3g protein.

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Average Rating:
  • fernium8
    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......

  • amysmess
    Apr 25, 2014

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

  • jmkasprak
    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.]

  • Joanne99344
    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

  • toby05
    Feb 27, 2013

    I made a dish using portabello mushrooms,swiss cheese,sharp cheddar, and garlic. They were yummy and filling!

  • msj2451
    Aug 18, 2012

    No comment left

  • piggyacres
    Oct 4, 2011

    This recipe looked good. . . The bread cubes were soggy and the best I can say is that the recipe was totally bland.

  • TasteofSJ
    Jan 14, 2009

    No comment left