Back to Stuffed Mushrooms

Print Options


Card Sizes


Stuffed Mushrooms Recipe

These scrumptious mushroom appetizers— from my grandmother's recipe— are perfect for serving at special-occasion dinners and birthdays.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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 summer sausage, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper


  • 1. 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.
  • 2. Bake at 375° for 15-20 minutes or until tender. Yield: about 1-1/2 dozen.

Nutritional Facts

3 each: 159 calories, 13g fat (6g saturated fat), 25mg cholesterol, 406mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 6g protein.

Reviews for Stuffed Mushrooms

Sort By :

Average Rating
Uqaq User ID: 4935502 20513
Reviewed Oct. 18, 2012

"forgot to mention that I top the mushrooms with sliced mozzarella the last 5 mins of cooking."

Uqaq User ID: 4935502 48943
Reviewed Oct. 18, 2012

"I have made these mushrooms for years now. They are so delicious. When my husband and I separated this was one of the recipes he asked for :)"

momhom User ID: 6087691 77856
Reviewed Dec. 24, 2011

"We added 1/2 C. Hormel peppered bacon (already cooked and in a bag) to the ingredients then topped each mushroom with some bacon before cooking. It added immensely to the flavor and appearance! We also used chopped green onions to enhance the appearance as well."

FACSteacher User ID: 759865 77855
Reviewed Apr. 9, 2011

"Wow! These were surprisingly good! I used summer sausage so the stuffing had a smoky flavor. I only used a few mushroom stems just because I didn't want the mushroom to over-power the minced summer sausage. I will, for sure, keep this recipe to make again!"

jlrupp22 User ID: 2376461 46704
Reviewed Feb. 9, 2011

"Delicious! I used crab meat in place of the sausage. My family loved them!"

Loading Image