Stuffed Mushrooms Recipe

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25-30 small Portabella mushrooms; 4 ozs. heavy cream; 3-4 Tbls. olive oil; 1/2 tsp. ground nutmeg; 1 cup onions, diced; 2-3 Tbls.fresh parsley, chopped; 1 cup white mushrooms caps; 1 cup Gruyere cheese, grated; 1/2 cup Parmesan cheese, grated; 1/2 cup bread crumbs; 1/2-1 cup Marsala wine; salt & pepper to taste

Servings: persons

25-30 small Portabella mushrooms
4 ozs. heavy cream
3-4 Tbls. olive oil
1/2 tsp. ground nutmeg
1 cup onions, diced
2-3 Tbls.fresh parsley, chopped
1 cup white mushrooms caps
1 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs
1/2-1 cup Marsala wine
salt & pepper to taste

1
Heat oil in saute pan, add onions and cook until translucent.
2
While onions are cooking, add 1 cup of the chopped white mushroom caps and saute until tender, about 10 minutes. Use wine to deglaze the pan and simmer 3 minutes to burn off alcohol.
3
Mix bread crumbs, heavy cream,
4
seasonings, and parsley.
5
Add to pan with cream. Simmer until thick.
6
Cool.
7
Preheat oven to 400u00b0
8
degrees.
9
Once cooled, spoon onto the Portabella mushroom caps and add cheeses on each cap.
10
Bake until tender, about 20 minutes.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 25-30 small Portabella mushrooms, 4 ozs. heavy cream, 3-4 Tbls. olive oil, 1/2 tsp. ground nutmeg, 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.

Stuffed Mushrooms

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