Stuffed Mushrooms – a delicious recipe with white mushrooms, cream cheese, onion, breadcrumbs, butter, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 350u00b0.
2
Pop the stems off the mushrooms and set aside. Melt two tablespoons of butter in a pan over medium heat and add the mushroom caps. Cook the caps face up for about two minutes and then face down for about two minutes. Remove the mushroom from the pan and place face down on a paper towel to drain.
3
Finely dice the mushroom stems. Add the remaining tablesoon of butter to the pan juices and sautee the diced mushroom stems and onions until soft.
4
In a small bowl mix the cream cheese, bread crumbs, and mushroom/onion mixture. (The key is to have 1/3 of each for a good stuffing consistancy.) Season with salt and pepper.
5
Mound the stuffing into the caps and top with freshly grated parmesan. Pop in oven for about 10 minutes or until browned.
270
kcal
Calories
18
g
Fat
15
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 6 ingredients. The key ingredients include: 12 large white mushrooms, cleaned, 3 ounces cream cheese, 1/2 small onion, finely diced, 1/4 cup breadcrumbs, 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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