Recipes and Cooking Stuffed Mushrooms 3.9 (25) Take your pick from these versions of stuffed mushrooms. Use prosciutto, feta cheese, or pesto to change the flavors. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 13 mins Total Time: 38 mins Servings: 24 Yield: 24 mushrooms Jump to Nutrition Facts Ingredients 24 large fresh mushrooms, 1-1/2 to 2 inches in diameter Nonstick cooking spray ¼ cup sliced green onion (2) 1 clove garlic, minced ¼ cup butter or margarine ½ cup fine dry bread crumbs ½ cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces) 2 strips crisp cooked bacon, crumbled (1/4 cup) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 45 Calories 4g Fat 2g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 45 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 101mg 4% Total Carbohydrate 2g 1% Total Sugars 1g Protein 2g Calcium 20.2mg 2% Iron 0.2mg 1% Potassium 74mg 2% Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.