Total Time
30mins
Prep 10 mins
Cook 20 mins

I love these at Red Lobster, so this is the closest version I could come up with.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
  3. While vegetables cool, wash mushrooms and remove stems.
  4. Set caps to the side and finely chop half of the stems.
  5. Discard the other half of the stems or use elsewhere.
  6. Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
  7. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
  8. Spoon 1 teaspoon of stuffing into each mushroom.
  9. Cover with sliced cheese.
  10. Bake in oven for 12-15 minutes until cheese is lightly browned.

Reviews

(1)
Most Helpful

Excellent recipe enjoyed by all. There was a bit of stuffing left over so I just scattered it around the edges of the mushrooms looked great. Thanks Shawn C for a great brunch recipe (or for any other occasion)!

Bergy May 30, 2004

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