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."
Total TimePrep/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 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Originally published as Stuffed Mushroom Caps in Taste of Home October/November 1997
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
Dec 19, 2010
This is my "go to" stuffed mushroom recipe. We enjoy it because it's not soggy like some mushrooms get.