Stuffed Mushrooms
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I make these once a year at Christmas. Even people who don't like mushrooms say they like these. Everyone loves the stuffing even if they don't eat the mushroom.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
4
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ingredients
- 1⁄3 cup chicken broth
- 2 tablespoons butter, melted
- 1 medium onion, chopped
- 1⁄2 cup Ritz cracker, crumbled
- 2 ounces pepperoni, chopped fine
- 1 garlic clove, chopped
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon dried parsley
- 1⁄2 teaspoon season salt
- 1⁄4 teaspoon dried oregano leaves
- 12 large stuffing mushroom caps
directions
- Heat oven to 325.
- Spray a 9x13 cake pan with non stick spray.
- Combine all ingreadients except mushrooms.
- Remove stems from mushrooms and disgard.
- Place mushrooms in pan stem side up (without the stem).
- Spoon filling into mushroom caps.
- Bake for 25 minutes until heated.
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RECIPE MADE WITH LOVE BY
@m.klitzke
Contributor
@m.klitzke
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"I make these once a year at Christmas. Even people who don't like mushrooms say they like these. Everyone loves the stuffing even if they don't eat the mushroom."
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These were a huge hit last night for our UFC party. They were gone quick. I did add about a 1/2 cup more crackers than suggested to give them more texture and after tasting the first few my husband said they needed a little more salt so I salted them just before serving. Great recipe! Thanks so much. This is def and keeper!Reply