Savory Stuffed Mushrooms

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Yield: about 36 appetizers Prep 30 mins Bake 350°F 20 mins


  • 2 pounds  medium fresh mushrooms
  • 1 cup  fresh bread crumbs
  • 3 tablespoons  butter or margarine
  • 1/2 cup  minced sweet red pepper
  • 1/4 cup  minced shallots
  • 1/2 cup  shredded mozzarella cheese
  • 3 tablespoons  freshly grated Parmesan cheese
  • 3 tablespoons  chopped fresh parsley, divided
  • 1/4 teaspoon  freshly cracked pepper
  • Salt


1. Preheat oven to 350 degree F. Grease a jelly roll pan. Remove the stems from the mushroom caps, then chop stems and transfer to a medium bowl.

2. Bake the bread crumbs on a cookie sheet for 7 to 8 minutes until golden.

3. Meanwhile, melt the butter in a medium skillet over medium heat. Add the red pepper and shallots and cook for 3 to 4 minutes or until tender. Add to the bowl with the mushroom stems. Stir in the toasted bread crumbs, mozzarella, Parmesan, 2 tablespoons of the parsley, and the cracked pepper.

4. Lightly salt the inside of the mushroom caps. Spoon stuffing mixture evenly in centers, then arrange mushrooms on prepared pan. Sprinkle remaining 1 tablespoon parsley over tops. Bake about 20 minutes or until filling is hot and mushroom caps are tender. Makes about 36 appetizers.

Make Ahead Tip

  • Prepare as directed above. Cover and refrigerate up to 4 hours. Bake as directed above.

Nutrition Facts

  • cal.(kcal)30,
  • Fat, total(g)2,
  • chol.(mg)4,
  • sat. fat(g)1,
  • carb.(g)2,
  • pro.(g)1,
  • sodium(mg)94,
  • Percent Daily Values are based on a 2,000 calorie diet
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