Prep 20 mins
Cook 10 mins
I discovered this recipe in Better Homes and Gardens several years ago. It can be served as an appetizer or vegetable. I make it as an appetizer for holidays, and use portobello mushrooms when served as a side dish.
- 12 large fresh whole mushrooms
- 1⁄4 cup sliced green onion
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄3 cup fine dry breadcrumb
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon salt
- 1 dash Worcestershire sauce
- Remove stems from mushrooms; chop stems.
- Cook stems and onions in butter or margarine till tender but not brown.
- Add bread crumbs, dill, salt and worcestershire.
- Fill mushrooms crowns with onion mixture; place on baking sheet.
- Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).
I am a mushroom lover and I will try just about anything with mushrooms in it, but these just were ok. Could've used a lot more flavor.
I made these hoping for ALOT more after reading all the other reviews. They were OK for me, not enough flavor, I am Italian and used to cooking with lots of garlic. I actually added garlic and romano grated cheese to the mixture and topped it with shredded mozzarella and still it was too bland for me. Not the worst but definately not the best for me.
Wow! These are fantastic. I made them for myself as my husband doesn't like mushrooms. I used a large flat mushroom and sprinkled cheese on top after baking and then broiled it for a few minutes. Lovely addition to my bacn and eggs instead of toast.