ITALIAN STUFFED MUSHROOMS RECIPE RECIPES

ITALIAN STUFFED MUSHROOMS RECIPE - FOOD.COM

Italian Stuffed Mushrooms Recipe - Food.com image

Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 36 mushrooms

Number Of Ingredients 11

Ingredients

36 mushrooms, medium sized
2 tablespoons olive oil
1 onion, minced
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups seasoned bread crumbs (I use Progresso)
1/2 cup parmesan cheese, grated
5 tablespoons olive oil (more if necessary)
1/4 teaspoon salt
1/8 teaspoon pepper
olive oil, for drizzling

Steps:

Preheat oven to 350F/180°C.
Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
Bake 15-20 minutes until golden and hot.
Serve warm or at room temperature.

Nutrition Facts : Calories 54.7, FatContent 3.4, SaturatedFatContent 0.7, CholesterolContent 1.3, SodiumContent 126.5, CarbohydrateContent 4.6, FiberContent 0.5, SugarContent 0.9, ProteinContent 1.9

ITALIAN STUFFED MUSHROOMS RECIPE - BETTYCROCKER.COM

Italian Stuffed Mushrooms Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 37 minutes

Prep Time 20 minutes

Yield 36

Number Of Ingredients 10

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

Steps:

Heat oven to 350°F.
Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
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.
Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
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.

Nutrition Facts : ServingSize 1 Serving

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