The Best Stuffed Mushroom Caps

Norma DeRemer

By
@PApride

I have made these for so many years. My grandchildren love them and now that they are grown up they asked me for the recipe. Many guest through the years have enjoyed the taste of these and remember those that said they didn't like mushrooms ate these and enjoyed the taste. I've asked my granddaughters to contiue keeping them in our family recipes so future generations will have the chance to enjoy them.


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Comments:

Serves:

12

Method:

Bake

Ingredients

8 to 12 large
mushrooms
2 Tbsp
butter
2 Tbsp
minced onion
1/4 c
dried bread crumbs
1 tsp
parsley flakes
1/2 tsp
oregano
dash of garlic salt
1/2 tsp
salt
1/4 c
sour cream
2 Tbsp
grated parmesan cheese

Directions Step-By-Step

1
Wipe clean the mushrooms with a paper towel and set aside.
2
Remove the stems from the mushrooms and chop fine.
3
In a medium skillet; saute chopped mushroom stems and onions in butter for five minutes.
4
Add remaining ingredients and stir until all comes together.
5
Remove from stove and fill bottoms of each mushroom and dip each mushroom in melted butter and place in a
9 x 12 oblong pan.
6
Place pan in pre-heated of at 375 and bake for 20 minutes.
7
Remove from oven and serve on a platter.
8
NOTE: These make a great appetizer or a great side for any meal.

About this Recipe

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