Swiss Stuffed Mushrooms

Submitted by Jen Andrews

"This is a family recipe that gets made for all graduation parties and showers. Hope you enjoy as much as my family has."

 

• Ready In: 18mins
• Ingredients: 9
• Serves: 10

ingredients

• 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

directions

1. Wash and drain mushrooms.
2. Chop stems.
3. Sprinkle caps with salt.
4. In a skillet over medium heat, cook stems.
5. Add remaining ingredients and cook through.
6. Spoon a little mixture into each cap.
7. Place on cookie sheet.
8. Bake in oven at 350 degrees for 5-8 minutes.

Reviews

[Marie Nixon]

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. <br/><br/>I was able to make these turn out really good for me by doing the following:<br/>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.<br/><br/>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.<br/><br/>3) Place mushroom caps on a parchment lined baking sheet and spoon topping on each cap.<br/><br/>4) Lightly drizzle olive oil on each cap before placing in a preheated 375 degree oven for at least 10 minutes.<br/><br/>5) Mushrooms are done when the topping starts to crisp up and the mushroom caps have softened. <br/><br/>6) Season with salt immediately after taking out of the oven.<br/><br/>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.