Baked Stuffed Mushrooms Caps

Total Time
Prep 20 mins
Cook 20 mins

This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.

Ingredients Nutrition


  1. Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
  2. Place mushroom caps on a buttered baking sheet and set aside.
  3. In a medium skillet sauté the chopped stems, onions, and garlic in oil.
  4. Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
  5. Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
  6. Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
  7. Sprinkle with cheese.
  8. Bake 20 minutes at 350°F.


Most Helpful

good flavor in this recipe but something was amiss. i'll omit the lime juice next time and maybe throw in a drop of worcheshire instead. i stuffed the filling into two huge portabello mushrooms, sprinkled the cheese on top and popped it into the oven: 375 degrees for 15 minutes.

Milla February 10, 2002

A lovely side dish! I used 6 very large portabello mushrooms and omitted the wine as I didn't have any. We thought the mushrooms were very flavourful. Thanks for the great recipe!

mums the word January 20, 2014

I have used these recipe many times and they just rock! Love the fact that it's not all BREAD crumbs and stems! Last weekend I had a party and tried to make them ahead (1 day) and they turned out perfect! What I did was toss the mushroom caps in olive oil and S&P, put them in a 350 oven and roasted for 5/8 minutes. I then turned the caps upside down to drain.. and when cooled stuffed them. Put them in a tin roasting pan, covered and kept in the frig. The next evening, I took them out - let them stand at room temp. for 10 - 15 min. then baked at 350 for 15 mins. My guests were awed and commented on them being the best - the bacon added to the flavor but the kicker was the wine - very subtle. (I also doubled the recipe) Had only 5 leftover and tonight reheated for hubby. I actually liked them made ahead. Flavors mellowed.

Tessa22 November 29, 2011

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