Cheddar Stuffed Mushrooms

READY IN: 30mins
Recipe by NELady

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

Top Review by Veggie Girl Kacey

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.

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.

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