Cheddar Stuffed Mushrooms

Total Time
30mins
Prep 10 mins
Cook 20 mins

From the Better Homes & Garden New Cookbook, c. 1989.

Ingredients Nutrition

Directions

  1. Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
  2. In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
  3. Spoon crumb mixture into mushroom caps.
  4. Arrange mushrooms in a 15x10x1-inch baking pan.
  5. Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

Reviews

(6)
Most Helpful

The stuffing was absolutely delicious! I was picking at it while it was cooking. I am happy I had enough stuffing in the end. I used two portobello mushrooms which I marinated in this recipe: http://www.food.com/recipe/portobello-mushrooms-sauteed-in-garlic-and-wine-353823. I then went ahead and stuffed my mushrooms (the stuffing was perfect for two large mushrooms). I baked according to the recipe and everything turned out perfect. Would probably taste great without using the other recipe but I liked the flavours together so I think I will always combine these two recipes.

Veggie Girl Kacey January 10, 2011

These were quite tasty! I liked how the stuffing included the chopped stems. Easy and quick to prepare. These would be great for entertaining. I sprinkled a little extra sliced green onion on top as a finishing touch. Thanks for the recipe! ~Sue

Sue Lau April 29, 2009

These were a quick app to put together, but we're a little bland. I am a big spices lover though, so it may just be personal preference. I made them early for Easter and was able to pop them in the oven when needed. Will make again with a few extra spices

Sam #3 April 12, 2009

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