Total Time
40mins
Prep 20 mins
Cook 20 mins

These are easy-to-make stuffed mushroom appetizers that you may enjoy. Recipe source: The New High Altitude Cook Book.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut stems from mushrooms and set aside.
  3. Dip mushroom caps in melted butter and then sprinkle them with lemon juice. Set aside while making stuffing.
  4. Chop reserved mushroom stems very fine.
  5. Heat a small skillet over medium heat, pour in the remaining 1/4 cup melted butter.
  6. Saute chopped mushroom stems, parsley and onion together until limp (3-5 minutes).
  7. In a small bowl combine grated cheese, salt, pepper, 1/2 cup bread crumbs and sherry. Stir in sauted vegetables and toss to combine.
  8. Shake lemon juice from mushroom caps.
  9. Fill each mushroom cap with stuffing and then sprinkle with remaining 1/4 cup bread crumbs. Dot with butter and bake for 15-20 minutes or until done and browned.
  10. Serve hot.

Reviews

(2)
Most Helpful

Wonderful little appetizers! I used beef broth instead of sherry wine. Thanks for sharing the recipe!

Dreamgoddess May 22, 2005

These were delicious little bites! I made this along with your Mushroom Nachos. I didn't have sherry, so used what I had, a nice white wine. Lovely. Thanks Ellie!

Sharon123 December 26, 2004

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