Baked Stuffed Mushroom Caps

Sandra Allen

By
@CookAheadDiva

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!!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

10

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

10 large
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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy