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    You are in: Home / Recipes / Maggiano's Stuffed Mushrooms Recipe
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    Maggiano's Stuffed Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Iron Woman's Note:

    I love Maggiano's restaurant. Definitely one of my favorite restaurants to go to. This is my favorite appetizer that I just have to have every time I go there. Enjoy!

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    Ingredients:

    Serves: 4

    Yield:

    mushrooms

    Units: US | Metric

    Directions:

    1. 1
      Remove stems from mushrooms and place in large mixing bowls. Coat with 1 oz of extra virgin olive oil and salt and pepper to taste. Place on a baking tray with gills up and roast in oven from 15 minutes. Remove allow to slightly cool then turn over to allow juice to drain.
    2. 2
      In a sauté pan add 1 oz of olive oil and fresh minced garlic. With medium heat allow for garlic to slightly brown. Add fresh spinach and salt and pepper to taste. Then, begin to stir spinach until it reduces in volume remove from heat drain and cool. Lay spinach out on cutting board and lightly chop.
    3. 3
      In a large mixing bowl add half pound of softened butter, salt, pepper, oregano, granulated garlic, basil, parsley and the Japanese bread crumbs. Mix by hand until toughly mixed together. Then form into 1 oz disc.
    4. 4
      Using a separate mixing bowl, add in cooked spinach and fontina cheese mix together. Then place 1 to 2 oz of the spinach fontina mixture into each mushroom cap. Top with the gratin butter mix, sprinkle with paprika . At this point either keep cold until future use or bake in oven at 350 until golden brown.
    5. 5
      Garnish with fresh lemon and enjoy!

    Ratings & Reviews:

    • on July 31, 2010

      55

      Great recipe! My 2 kids who claim to not like mushrooms loved these! This will be my stuffed mushroom recipe from now on (I've made it about 4 times in the past 6 months).

      I did not spend the time to make the separate parts and combine. I just combined everything and put in the mushroom cap. I also sauteed the mushroom stems (so we didn't waste it) with the garlic and spinach. I did not have unsalted butter so I used salted and omitted the salt completely. With that change, I felt it need a slight sprinkle of salt on it to taste like Maggianos. I did have about a full sandwich bag full of mix leftover after overstuffing my mushrooms (24). I just froze it for future use (I've done it before and it's turned our fine). I've passed it on quite a few times already.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2012

      These were WONDERFUL! Just like the restraunts! I tweeked the recipe alittle (didn't have unsalted butter so I used regular). Had a lot of crumb mixture left over, so I my cut back next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2012

      55

      This is a teeny bit more time consuming than my regular stuffed mushroom recipe, but it is now one of my favorite appetizers! I used medium sized mushooms; and cooked the mushrooms for about 15 minutes to brown them. Delicioius!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Maggiano's Stuffed Mushrooms

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 693.3
     
    Calories from Fat 624
    90%
    Total Fat 69.4 g
    106%
    Saturated Fat 36.4 g
    182%
    Cholesterol 153.3 mg
    51%
    Sodium 607.4 mg
    25%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.4 g
    9%
    Protein 11.7 g
    23%

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