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Italian Stuffed Mushrooms

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Italian Stuffed Mushrooms
  • Prep Time 20 min
  • Total Time 37 min
  • Servings 36
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Looking for an appetizer that’s sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that’s a winner.

Ingredients

36
medium whole fresh mushrooms (1 pound)
2
tablespoons butter or margarine
1/4
cup chopped green onion (3 medium)
1/4
cup chopped red bell pepper
1 1/2
cups soft bread crumbs
2
teaspoons Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
1
tablespoon butter or margarine
Grated Parmesan cheese, if desired

Directions

  • 1 Heat oven to 350ºF.
  • 2 Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  • 3 Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
  • 4 Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
  • 5 Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Tips  

Preparing for a party? Stuff, cover and refrigerate the mushrooms up to 24 hours ahead. Then when you're ready for hot appetizers, simply start with step 4.

If you use Italian-seasoned bread crumbs, you can decrease the Italian seasoning to about 1 teaspoon.

Italian seasoning is a premade seasoning blend that usually includes: basil, marjoram, oregano, rosemary, sage, savory and thyme.

When using dried spices and seasoning blends, store in airtight container away from heat, light and moisture. For best flavor, keep whole spices and herb leaves up to 1 year and ground spices and herbs up to 6 months. Older spices and herbs can be used, but the flavors will weaken with age.

Use a small ice-cream scoop or the large end of a melon ball cutter to scoop the vegetable mixture evenly into the mushroom caps.

Nutrition Information 
No nutrition information available for this recipe
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