|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 3mg||16%|
|*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.|
Mushrooms are often overlooked as a side vegetable because most of us go for the usual broccoli or carrots when it comes to fulfilling our nutritional needs, or maybe even a side salad. But this is a shame because mushrooms are a great source of vitamins and fiber. They're also very low in calories, and their shape makes them a great way to carry rich stuffing mixtures, like the one in this recipe.
These tasty stuffed mushrooms make an excellent appetizer for any size gathering or event. The mushrooms are stuffed with a delicious mixture of breadcrumbs and Parmesan cheese, along with chopped pepper and onion. There are also variations you can use to add or combine new flavors into your mushrooms.
1/2 cup unsalted butter, melted, divided, plus more for the baking dish
12 large white mushrooms
2 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped onion
1/2 cup fresh breadcrumbs
1/2 teaspoon kosher salt
1 dash freshly ground black pepper
1 dash cayenne pepper
1/2 cup freshly grated or shredded Parmesan cheese
Steps to Make It
Gather the ingredients.
Heat the oven to 325 F. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer.
Carefully clean the mushrooms with a wet paper towel and remove the stems, leaving the caps whole.
Finely chop the mushroom stems.
Sauté the mushroom caps in 3 tablespoons of the melted butter until tender. Transfer to a plate and set aside.
Sauté the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until the onion is translucent.
Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture. Stir to blend the ingredients thoroughly and remove from heat.
Fill each mushroom cap with the breadcrumb mixture and then sprinkle each with a small amount of Parmesan cheese.
Arrange the stuffed mushroom caps in the prepared baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until the filling has browned and the cheese is melted and crunchy.
- Turn it into a main dish: Use big portobello mushrooms, serving two mushrooms per person, accompanied by a green salad and fresh bread.
- Use small cremini or baby bella mushrooms to make bite-sized appetizers.
- Add crumbled cooked sausage or bacon to the filling mixture.
- Use a filling of breadcrumbs, fontina cheese, olive oil, and Italian seasoning.
- Use a filling of goat cheese, dried oregano, olive oil, chopped black olives, and breadcrumbs.
- Use vegan cheese, breadcrumbs, vegan margarine, chile flakes, olive oil, and dried basil to make vegan-friendly stuffed mushrooms.
You can make these ahead of time and either serve them at room temperature or reheat them in the oven before serving.
Why are my stuffed mushrooms soggy?
Mushrooms absorb water easily, and it's possible they need another 5 to 10 minutes in the oven. If the filling wasn't dry enough after cooking it on the stovetop, and/or it was put into soggy mushrooms before baking, those factors could contribute to a soggy result.