Stuffed Mushrooms: An All Time Favorite Holiday Appetizer

stuffed mushrooms

Serving stuffed mushrooms at any social gathering is sure to be a hit with your guests. Make these with a variety of stuffings such as cheddar cheese, prosciutto, pesto or crab meat.

Please note: When making a different variety of these Stuffed Mushrooms the ingredients do vary. There are a couple more variations to try at the bottom of this recipe.

Yields 24 mushrooms

Stuffed Mushrooms

INGREDIENTS

  • 24 large fresh mushrooms (1 1/2 to 2 inches in diameter)
  • Nonstick cooking spray
  • 1/2 cup sliced green onions (2)
  • 1 clove of garlic, minced
  • 1/4 cup butter or margarine
  • 1/2 cup fine dry breadcrumbs
  • 1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
  • 2 strips crisp cooked bacon, crumbled

DIRECTIONS

  1. Clean mushrooms, remove stems, and set stems aside.
  2. Place mushroom caps, stem sides down, in a 15x10x1 inch baking pan.
  3. Lightly coat mushroom caps with cooking spray.
  4. Bake in a 425° oven for 5 minutes.
  5. Drain mushroom caps, stem sides down, on a double thickness of paper towels.
  6. Chop enough of the mushroom stems to make 1 cup.
  7. In a saucepan, cook chopped mushroom stems, green onions and garlic in hot butter until tender.
  8. Stir in breadcrumbs, cheese and bacon mixture.
  9. Turn mushrooms stems up: fill with bacon mixture.
  10. Return mushroom caps to baking pan.
  11. Bake 8 to 10 minutes or until heated thoroughly.

VARIATIONS

Prosciutto Stuffed Mushrooms: Prepare as above except omit the butter, cheese and bacon. Cook mushroom stems, green onions and garlic in 1/4 cup olive oil. Stir in breadcrumbs 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and add 1 teaspoon dried Italian seasoning, crushed. Continue as directed.

Pesto Stuffed Mushrooms: Prepare as above except discard the mushroom stems. Omit green onion, garlic and breadcrumbs, cheese and bacon. In a small bowl combine 1/2 cup prepared pesto, 1/2 cup shredded Parmesan, and 1/4 cup toasted pine nuts. Continue as directed.

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