Stuffed Mushroom Caps

Name: Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen.
Ingredients: 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

"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."

Ingredients

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

Directions

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

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Ruffshse

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
lisamc

Dec 19, 2010

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