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    You are in: Home / Recipes / Stuffed Black Mushrooms Recipe
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    Stuffed Black Mushrooms

    Stuffed Black Mushrooms. Photo by AcadiaTwo

    1/5 Photos of Stuffed Black Mushrooms

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Karen Elizabeth's Note:

    This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Remove the stalks from the mushrooms and chop.
    2. 2
      Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
    3. 3
      Mix the breadcrumbs, parsley, herbs and cheese together.
    4. 4
      Add the wine and melted butter to the saucepan, then add the dry ingredients.
    5. 5
      Season to taste with salt and pepper.
    6. 6
      Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
    7. 7
      Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
    8. 8
      Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on August 06, 2009


      Delicious! I followed the recipe to a tee except, I took some of the riesling white wine, butter and parmesan cheese and made a nice sauce to drizzle on top and enhance the other flavors, as we love our sauces. Made for Potluck tag.

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    • on June 22, 2009


      Very good! I used two LARGE portobello mushrooms and halved the recipe for the stuffing which came out right on the money. I did increase the amount of garlic considerably :) My breadcrumbs were already Italian seasoned but I added the parsley, sage and rosemary and I am glad I did!!! I omitted the salt for health reasons and it was fine that way. I cooked them for 3 minutes in the microwave (which was perfect) and then right before serving I added extra parmesean cheese and heated them under the broiler and served atop some fresh baby spinach (next time I will cook the spinach first though). Nice vegetarian meal tonight!

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    • on March 05, 2009


      Excellent!! I could not get portabella mushrooms so I used large brown mushrooms instead. Apart from that I made as is and they were gorgeous.. My hubby kept raving how delicious they were and asking what was in them. My son said nothing apart from yum and then devoured his plate, you know it is good then :) These make for a great quick and easy appetizer. Thanks Karen for another great one!!!

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    Read All Reviews (5)


    Nutritional Facts for Stuffed Black Mushrooms

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 272.9
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 9.7 g
    Cholesterol 41.5 mg
    Sodium 405.3 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 2.7 g
    Sugars 5.5 g
    Protein 9.7 g

    The following items or measurements are not included:

    fresh sage leaves

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