• 25 Ratings

Take your pick from these versions of stuffed mushrooms. Use prosciutto, feta cheese, or pesto to change the flavors.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
bake:
13 mins at 425°
Servings:
24
Yield:
24 mushrooms
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.

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Instructions Checklist
  • Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through. Makes 24 mushrooms.

Greek-Style Stuffed Mushrooms:

Prepare as above, except use 1/2 cup of the chopped mushroom stems. Omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/2 cup chopped pitted kalamata olives, 1/2 cup crumbled feta cheese, and 1 teaspoon Greek seasoning, crushed. Bake as directed.

Prosciutto-Stuffed Mushrooms:

Prepare as above, except omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and 1 teaspoon dried Italian seasoning, crushed. Bake as directed.

Pesto-Stuffed Mushrooms:

Prepare as above, except discard mushroom stems. Omit green onion, garlic, butter, bread crumbs, cheese, and bacon. In a small bowl combine 1/2 cup purchased pesto, 1/4 cup shredded Parmesan cheese, and 1/4 cup toasted pine nuts. Spoon mixture into mushroom caps. Bake as directed.

Nutrition Facts

45 calories; total fat 4g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 8mg; sodium 101mg; potassium 74mg; carbohydrates 2g; fiber 0g; sugar 1g; protein 2g; vitamin a 97IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 20mg; iron 0mg.
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Reviews

25 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4
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