Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a favorite with the whole family. Can be made ahead, refrigerated and warmed for 20 minutes.

Ingredients Nutrition

Directions

  1. Remove mushroom stems and set aside.
  2. Butter a large baking dish.
  3. Melt 2 sticks of butter in small saucepan then cool.
  4. Coat mushroom caps with some of the melted butter.
  5. Set aside.
  6. -------Filling-------------.
  7. Sautee finely chopped onion and cool.
  8. Chop mushroom stems and add to onion.
  9. Add crumbs, eggs and cheese and mix.
  10. Add enough melted butter to moisten filling mixture.
  11. Stuff mushroom caps and place in baking dish.
  12. Drizzle with butter and sprinkle with Romano.
  13. Cook at 350 for 20 minutes.

Reviews

(5)
Most Helpful

Very good! My husband and I prepared these mushrooms last night. They were fun and easy to prepare, and the final product looks quite impressive. I'm not a huge mushroom fan, but my husband gave it a big thumbs-up. I did back off considerably on the amount of butter called for, and these still came out plenty buttery. I think next time it will be interesting to try softened cream cheese in place of the romano cheese.

Ambassadress of GoodHumor September 02, 2002

These mushrooms were really delicious. I didn't coat the mushrooms with butter to start with, and I only used 3 tablespoons of butter in the filling. Thanks!

jnpj April 17, 2010

Oh. My. Gosh. This was delicious! I used about 3 tablespoons of I Can't Believe It's Not Butter, and that was plenty of butter. I also added some chopped fresh parsley, because I had it. WONDERFUL recipe!!

baylor_gal August 28, 2009

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