Sunday, November 30, 2008

Stuffed Mushrooms

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These are a great appetizer or side dish. For a more elegant appetizer top cooked mushrooms with a little bit of sauce and shredded mozzarella. Place under broiled until cheese melts and serve.

Stuffed Mushrooms


10 large white mushrooms
4 cloves garlic, minced
1 cup Italian style breadcrumbs (use enough to fill mushrooms)
¼ cup fresh parsley, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil


1. Clean mushrooms with a damp paper towel and pull off stems. Reserve half of the stems and chop them.
2. Saute garlic and stems in mixture of butter and oil. Add breadcrumbs and parsley and stir together just until breadcrumbs start to brown. Remove from heat and cool.
3. Drizzle pan with a little oil and place mushrooms in pan. Drizzle mushrooms with oil and fill with breadcrumb mixture.
4. Top each mushroom with a small dab of butter.
5. Bake at 350˚ for 10-15 minutes or until mushrooms are cooked through.

Serve hot or at room temperature.

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Culinary Alchemist said...

I have GOT to try this... mine are very small, like an appetizer... Those look divine... :)

Lucy said...

Here we go again ;-)... just like mine ;-) They look so good!!

Corinne said...

I'm drooling...

rufusguide said...

Those look great, I'm Italian-American too and we use a version of this stuffing in so many things in our house.