Stuffed Mushrooms

Alicia .


So I had a ton of button mushrooms that needed to be used and company coming in a few hours for lunch.

A friend sent me a link to this recipe and told me I wouldn't be disappointed. I wasn't!

I served these with grilled turkey sandwiches and white wine, great combination for a meal!

pic not mine

pinch tips: How to Wash Fruits & Vegetables



20 pieces


20 Min


15 Min


20 large
button mushrooms
1/2 medium
onion, finely chopped
2 Tbsp
italian-style breadcrumbs
3 Tbsp
fresh parsley, finely chopped
2 Tbsp
grated parmesan cheese
2 Tbsp
capers, finely chopped
2 Tbsp
chopped sun dried tomatoes

Directions Step-By-Step

Preheat oven to 375 degrees and lightly grease bottom of a baking dish with olive oil.
Carefully remove the stems from the mushrooms, set the caps aside and finely chop the stems.

Heat 2 Tbsp of olive oil in a pan and cook the onions on medium heat until soft.

Add the diced mushroom stems and saute another few minutes.

Add parsley, tomatoes, breadcrumbs and capers. Stir well and remove from heat.
Fill each mushroom cap so it is just overfilled with the sauteed mixture and place on the greased baking dish.

Top with the grated cheese and a drizzle of olive oil.

Bake about 15 minutes, until the mushroom caps are tender.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy