Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I know there are a thousand stuffed mushroom recipes. I like this one and tend to make it. I think it is versatile because I have added shrimp, crab and other types of cheeses and it always turns out well. I also like the filling because I don't feel like it's too dense.

Ingredients Nutrition

Directions

  1. Clean mushrooms; remove and chop stem. Place in 13 X 9" pan.
  2. Melt 2 Tbs. butter; brush mushrooms inside and out with butter.
  3. In a large skillet, heat remaining butter over medium heat and cook stems, celery and onion for 3 minutes or until tender.
  4. Add Marsala; simmer 5 minutes or until almost dry.
  5. Turn off heat, stir in breadcrumbs, Italian seasoning, garlic salt, 2 Tbs. parmesan cheese and egg.
  6. Stuff caps, sprinkle with remaining cheese. (If you feel the need to add additional fat, you can drizzle with melted butter. I don't usually.).
  7. Bake in 350 oven for 15 minutes or until cheese melts.

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