Appetizers-Easy Stuffed Mushrooms

"Hi, Here is a great recipe for Stuffed Mushrooms that is easy to make and is usually goes over well. You can make these a day ahead and bake before serving. "
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
42mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Wash and dry the mushrooms.
  • Remove and chop the stems.
  • Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion.
  • Saute until the onion is translucent, stirring occasionally.
  • Stir in the bread crumbs, Worcestershire Sauce and seasonings.
  • Mound the stuffing onto the mushroom caps.
  • Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.
  • If you like mushrooms, you will like this!

Questions & Replies

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  1. aalix
    Baking temperature for the stuffed mushrooms?
     
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Reviews

  1. wendyt57
    I added garlic and small pieces of shrimp to mine. We loved them!
     
  2. foggyrain
    I added cheese. I couldn't help it, I know other reviews liked the fact that there was no cheese. These were great! They were even better the next day when I took the extras for lunch.
     
  3. Marty the Beagle
    Excellent! I used just under 8 oz of mushrooms, but left out the celery (don't care for it), used green onions, used parmesan flavored breadcrumbs, and sauteed in olive oil, rather than butter. Baked for 7 minutes at 400 degrees. They were delicious, but a bit salty (probably the parmesan). So easy and delicious!
     
  4. jfreed
    I served these at my wine tasting party - mushrooms are great to mix with a red wine. One of the hits of the party! With all of the food I was serving, it was nice to have a "lighter" appetizer vs the typical sausage and cheese stuffing. Quick and easy, and the house smelled great while they were cooking. I doubled the recipe and only had 3 or 4 left over. A definite repeat!
     
  5. Auntmoonie
    I made these for our family New Year's Eve party. What a hit. They were really super tasting and very easy to make. I did make just a little revision since we always have a big crowd. I doubled the recipe and added to the filling: 2 Tbs Grated Parmesan Cheese and 2 cans of well drained Crabmeat. This filled 2-12oz pkgs of mushroom caps. Thanks for the great recipe!!
     
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Tweaks

  1. Suseme
    Appreciated the package size designation rather than the number of mushrooms. Used green onions rather than regular onions, and substituted dill for oregano. I usually butter the cookie sheet rather than grease it. Tasty!
     

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