Mushroom-Stuffed Mushroom – a delicious recipe with mushrooms, butter, basil, salt, whipping cream, cherry tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat butter in heavy skillet.
2
Add mushroom caps.
3
Saute quickly over high heat fro 30 seconds on each side or until just browned.
4
Transfer mushrooms to heatproof serving tray with bottom sides up.
5
Add mushroom stems to skillet and saute over high heat about 2 minute.
6
Add basil, salt and cream.
7
Heat to boiling and cook, until cream is reduced by half and slightly thickened.
8
Stir in parmesan cheese.
9
Spoon creamy mixture into mushroom caps, dividing evenly and mounding the filling slightly.
10
Place stuffed mushrooms under preheated broiler about 6 inches from heat, and broil until heated through and lightly browned.
11
Transfer to serving platter and garnish with cherry tomatoes and parsley sprigs.
271
kcal
Calories
22
g
Fat
10
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 large mushrooms, ¼ cup butter, 1 teaspoon dried basil leaves, ¼ teaspoon salt, and more.
Yes, Mushroom-Stuffed Mushroom falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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