Baked Stuffed Mushrooms Caps

READY IN: 40mins
Recipe by - Carla -

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.

Top Review by Milla

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.

Ingredients Nutrition

Directions

  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.

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