Green Onion & Dill Stuffed Mushrooms
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.
- Ready In:
- 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).
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I, too, discovered this recipe in BHG All-Time Favorite Vegetable Recipes from 1977 and have been making it ever since. The original recipe calls for 2 T. Butter and 1/4 cup bread crumbs. I always use any onion I have on hand and homemade italian-style breadcrumbs. I top each mushroom with a bit of shredded mozzarella cheese before baking. Use a cake tester to poke small holes in the mushroom before stuffing. This reduces the moisture.1Reply
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.Reply
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