Italian Stuffed Mushrooms

Looking for a party-worthy appetizer? Try these Stuffed Mushrooms! Fresh herbs and chard add festive color and loads of flavor.

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  • Makes: 10 to 12 appetizer servings
  • Prep: 40 mins
  • Bake: 27 mins 400°F

Italian Stuffed Mushrooms

Directions

  1. Preheat oven to 400 degrees F. Clean mushrooms. Remove stems from mushrooms; set stems aside. In a very large bowl gently toss mushroom caps with 1 tablespoon of the oil and the salt. Arrange mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Bake about 15 minutes or just until mushrooms are tender, but not shriveled, and have released some juices. Carefully drain well. Set aside to cool slightly. Turn mushrooms stem sides up; pat gently with paper towels.
  2. Meanwhile, chop the reserved mushroom stems; set aside. In a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and the chopped mushroom stems; cook about 5 minutes or until onion is tender and most of the juices have evaporated. Stir in garlic, thyme, and oregano; cook and stir until fragrant. Stir in chard; cook until wilted. Remove from heat; set aside to cool. Stir in ricotta salata and bread crumbs. Season to taste with pepper.
  3. Spoon chard mixture into mushroom caps.* Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.

From the Test Kitchen

*

You can chill the stuffed mushrooms for up to 24 hours. To serve, preheat oven to 400 degrees F. Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.

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Nutrition Facts (Italian Stuffed Mushrooms)

  • Per serving:
  • 87 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 6 mg chol. ,
  • 150 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
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