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    You are in: Home / Recipes / Baked Stuffed Mushrooms Caps Recipe
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    Baked Stuffed Mushrooms Caps

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    - Carla -'s Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 10, 2002


      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.

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    • on January 21, 2014


      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!

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    • on November 29, 2011


      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.

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    Read All Reviews (10)


    Nutritional Facts for Baked Stuffed Mushrooms Caps

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 101.7
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 3.9 g
    Cholesterol 16.2 mg
    Sodium 117.5 mg
    Total Carbohydrate 3.4 g
    Dietary Fiber 0.6 g
    Sugars 1.0 g
    Protein 3.3 g

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