Prep 10 mins
Cook 8 mins
This is a family recipe that gets made for all graduation parties and showers. Hope you enjoy as much as my family has.
- 2 lbs fresh mushrooms
- 1 cup dried breadcrumbs or 1 cup crouton
- 2 eggs, beaten
- 2 teaspoons dried dill weed
- 1⁄2 cup lemon juice
- 1⁄4 cup margarine
- 1 cup shredded swiss cheese
- 2 tablespoons dried parsley flakes
- 1 tablespoon lemon, rind of
- Wash and drain mushrooms.
- Chop stems.
- Sprinkle caps with salt.
- In a skillet over medium heat, cook stems.
- Add remaining ingredients and cook through.
- Spoon a little mixture into each cap.
- Place on cookie sheet.
- Bake in oven at 350 degrees for 5-8 minutes.
The recipe and instructions as written, I believe are a little off. I think the mushroom stems need to be cooked in the margarine or some type of oil. Also, baking the stuffed mushrooms for 5-8 minutes at 350 degrees was not long enough to even soften the mushroom caps.
I was able to make these turn out really good for me by doing the following:
1) sauteed the chopped mushroom stems in a couple of tablespoons of olive oil along with 2 T. of minced onion and 1/2 t. of chopped garlic. Sautee until mushroom stems are soft.
2) Mixed the remaining ingredients (minus the margarine) in a small bowl and added it to the softened mushrooms and stir to combine. I used Panko bread crumbs.
3) Place mushroom caps on a parchment lined baking sheet and spoon topping on each cap.
4) Lightly drizzle olive oil on each cap before placing in a preheated 375 degree oven for at least 10 minutes.
5) Mushrooms are done when the topping starts to crisp up and the mushroom caps have softened.
6) Season with salt immediately after taking out of the oven.
With the above instructions and modifications, the recipe would be a 4-star recipe for me. I was looking for a stuffed mushroom that was not stuffed with the usual crab or sausage stuffing. Swiss cheese and mushrooms go very well together.