Stuffed Mushrooms – a delicious recipe with mushrooms, +, scallions, flour, heavy cream, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Remove mushroom stems and reserve. Wash and dry caps, removing the spores. Brush with 2 tablespoons melted butter. Arrange in glass baking dish. Wash and dry the stems and mince. Put handfuls in corner of towel and twist to extract as much juice as possible. Saute stems with the scallions in 2 tablespoons melted butter for 4 to 5 minutes or until pieces begin to separate. Lower heat and add flour. Stir for 1 minute. Stir in cream and simmer for 1 minute or until thickened. Add parsley and dash of black pepper. Fill the mushroom caps with this mixture. (May be refrigerated overnight at this point.) Sprinkle each mushroom with grated cheese; dab a small amount of melted butter on top. Bake 15 minutes at 375u00b0 or until lightly brown. Worth the effort! Yield: 12 mushrooms.
341
kcal
Calories
27
g
Fat
12
g
Carbs
14
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 8 ingredients. The key ingredients include: 12 large mushrooms, 4 Tbsp. + 1 tsp. butter, melted and divided, 2 Tbsp. scallions, minced, 1/2 Tbsp. self-rising flour, and more.
Yes, Stuffed Mushrooms 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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