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Real Recipes From Real Home Cooks ®

baked stuffed mushroom caps

CookAheadDiva avatar
Recipe by
Sandra Allen
@CookAheadDiva
Portland, OR

My sister used to make mushroom stuffed olives. It occurred to me that it's just as tasty and easier to make olive stuffed mushrooms! This is a perfect potluck dish and a great appetizer for a dinner that isn't quite done. But be careful...people might just want these!!

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yield 10 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For baked stuffed mushroom caps

  • 10 lg
    mushrooms, whole
  • 1/2 c
    bacon, cooked
  • 1/2 c
    onions, chopped
  • 1/2 c
    dry bread crumbs
  • 4 tsp
    butter, melted
  • 2 Tbsp
    dry white wine
  • 2 Tbsp
    parsley fresh, chopped garlic, oregano
  • 2 Tbsp
    olive oil
  • 1 c
    cheese shredded monterey or co-jack
  • 1/4 c
    black olives

How To Make baked stuffed mushroom caps

  • 1
    Wash and stem the mushrooms. Save the stems and dry the caps.
  • 2
    Place the caps on a buttered baking dish. Don't worry if they touch, the cheese will sprinkle on the tops.
  • 3
    Chop the stems and olives enough to fill 1/2 cup each. In a medium skillet saute' the stems, olives, onions and garlic powder in oil.
  • 4
    Mix the crumbs bacon and parsley and oregano and salt and pepper to taste.
  • 5
    Add the dry ingredients into the steps. Add butter and wine and mix well. Remove from heat and let cool for about 5 minutes.
  • 6
    Shape mixture into 10 balls and place in the caps. Press down a bit and sprinkle cheese on top.
  • 7
    Bake for 20 minutes at 350 degrees.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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