Stuffed Mushrooms

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 3-4

    • About This Recipe

    “I discovered this recipe in Better Homes and Gardens several years ago. It can be served as an appetizer or vegetable. I make it as an appetizer for holidays, and use portobello mushrooms when served as a side dish.”

    Ingredients

  • 12largefresh whole mushrooms
  • 1/4 cupsliced green onion
  • 3tablespoons butter or 3tablespoonsmargarine
  • 1/3 cupfine dry breadcrumb
  • 1/2 teaspoondried dill
  • 1/4 teaspoonsalt
  • 1dashWorcestershire sauce

    • Directions

  • Remove stems from mushrooms; chop stems.
  • Cook stems and onions in butter or margarine till tender but not brown.
  • Add bread crumbs, dill, salt and worcestershire.
  • Fill mushrooms crowns with onion mixture; place on baking sheet.
  • Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).

    • Reviews

  • “I am a mushroom lover and I will try just about anything with mushrooms in it, but these just were ok. Could’ve used a lot more flavor.”

  • “I made these hoping for ALOT more after reading all the other reviews.They were OK for me, not enough flavor, I am Italian and used to cooking with lots of garlic.I actually added garlic and romano grated cheese to the mixture and topped it with shredded mozzarella and still it was too bland for me. Not the worst but definately not the best for me.”

  • “Wow!These are fantastic.I made them for myself as my husband doesn’t like mushrooms.I used a large flat mushroom and sprinkled cheese on top after baking and then broiled it for a few minutes.Lovely addition to my bacn and eggs instead of toast.”

  • “Quick, Easy, Delicious!We added Cayenne for a spicy zing.”

  • “I like this recipe because of the dill.It tastes great and is a favorite among my family and friends!”

  • “I found mushrooms on sale at my supermarket yesterday, and dh requested stuffed mushrooms.I was looking for something I could make using what I already had, and these fit the bill.They were pretty good! Thanks for sharing!”

  • “Fantastic! You can get Annie’s worcestershire sauce and make these vegan. Thanks a lot.”

  • “Really tasty, easy to make, and a good base.You can add or modify the ingredients to taste.A crowd pleaser, just bring your napkin, because these puppies are juicy!”

  • “Very tasty! I made it once following the recipe exactly. The second time I made it I didn’t have any dill on hand and I added feta, parsley, garlic, pepper and a little more Worcestershire sauce. They were fantastic. Great recipe!!”

  • “I did take the liberty of adding a bit of cheddar on top of the stuffed mushrooms.My mushrooms were very thick so I cooked them a bit on the pan along with the stems, green onions & dill before stuffing them and finishing them in the oven – We loved them Thanks dojemi for adding a special touch to my Sunday Brunch”

  • “Perfect way to use up mushrooms without having to run to the store!These were tasty!I did add a little Romano cheese just because we love cheese.Thanks!!”

  • “These mushrooms are so tasty, and so easy to prepare.I used medium portabella mushrooms with the gills scraped.The onions and dill made a lovely taste combination, and the Worcestershire sauce added just the right amount of zing.I used about 2 Tbsps. olive oil with 1 Tbsp. butter, and we thought it worked out just fine.The onions and mushrooms still had the lovely butter flavor.This is a recipe that I can heartily recommend.Definately 5*’s.Thanks dojemi….we loved it.”

  • “I spilled a bit too much dill into the breadcrumb mixture, but even that did not spoil this recipe.Didn’t add the extra salt as I used flavored bread crumbs and they were already salty.Thanks for sharing this recipe.”

  • “I decided to make stuffed mushrooms and needed a quick and easy recipe using common ingredients.I didn’t have green onions, so just sauteed sweet onions instead.I also used olive oil instead of butter because we’re trying to watch cholesterol.They were good and super easy.My mushrooms were big so I cooked them about 20 min.”

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