Stuffed Mushrooms

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet

This is a great recipe to compliment any meat appetizer. If you’re in a hurry, a box of stuffing mix works great. You can add some finely chopped chicken or beef to the stuffing. Preheat your oven to 350 for the stuffed mushrooms. You will also need a large serving platter or several small appetizer plates.


Recipe Rating:
 1 Rating

Ingredients

24 to 30 medium fresh mushrooms
1/2 cup bread crumbs or toasted rye or wheat bread, crumbled
1/2 cup sour cream
2 green onions, finely chopped
1 stalk celery, finely chopped

Directions Step-By-Step

1
Rinse and dry mushrooms thoroughly. Remove stems. Chop mushrooms stems very fine. In medium bowl, mix bread crumbs, sour cream, chopped mushroom stems, celery and green onions.
2
Put a small spoonful of stuffing mixture into mushroom caps. Put stuffed mushrooms in 9 x 13 inch baking dish, sprayed with a little cooking spray. Bake in preheated 375 oven for 15 to 20 minutes til mushrooms are slightly tender. Arrange on a platter or in individual tasting bowls. These are great hot or at room temperature.

About this Recipe

Course/Dish: Vegetable Appetizers
  • Comments

  • 1-5 of 11
  • user
    CC MCCART-FROST CCMCCART - May 30, 2012
    Frankly, as much as I LOVE mushrooms never really cared for the stuffed ones. BUT....I have friends/family who act like they haven't eaten since 1802 when they appear on the scene. Great recipe Lynnda! CHEERS, CC
  • user
    Lynnda Cloutier eatygourmet - May 30, 2012
    Me, either, CC. But it just depends on what they're stuffed with. If it's blue cheese, ya got me. Gawd, you're a caution to the jaybirds! 1802, huh? Must be starved.
  • user
    Bob Wakeman Bigcatfish - May 30, 2012
    This is a new take on stuffed mushrooms. I like the idea will try soon.
  • user
    CC MCCART-FROST CCMCCART - May 30, 2012
    1802 was the year of the Mushroom famine, not to be confused with the potato famine...MMMMM...well, it sounded good at any rate. CHEERS, CC
  • user
    Lynnda Cloutier eatygourmet - May 31, 2012
    Well, I'll be dipped. Never knew that. Learn something new every day.