Duxelles Stuffed Mushrooms

Recipe by Mimi Bobeck
READY IN: 30mins




  • Wipe mushrooms with a soft cloth to clean.
  • Remove stems, mince, and set aside.
  • Place caps into a large bowl, set aside.
  • Heat 1/2 cup butter in a large skillet.
  • Add onions; heat and stir for 5 minutes, until softened increase heat to high and add mushroom stems.
  • Heat and stir until the moisture evaporates.
  • Season with salt, pepper, and nutmeg.
  • Add parsley and lemon juice, heat and stir until moisture evaporates.
  • Remove from heat, set aside.
  • Pour melted butter over mushroom caps in bowl remove each and wipe with your hands to coat well.
  • Arrange cavity-up in a baking pan.
  • Place 1 teaspoon butter into the cavity of each.
  • Bake@ 400 degrees for 8-10 minutes, until golden.
  • Fill each cap with 1 tablespoon of the duxelles mixture sprinkle each with onion flakes.
  • Bake@ 400 degrees for 5 minutes, until tops are crisp and brown or pass under the broiler to brown lightly.
  • Serve warm.