Baked Stuffed Mushroom Caps

Sandra Allen


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!!

☆☆☆☆☆ 0 votes
15 Min
20 Min


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


1Wash and stem the mushrooms. Save the stems and dry the caps.
2Place the caps on a buttered baking dish. Don't worry if they touch, the cheese will sprinkle on the tops.
3Chop 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.
4Mix the crumbs bacon and parsley and oregano and salt and pepper to taste.
5Add the dry ingredients into the steps. Add butter and wine and mix well. Remove from heat and let cool for about 5 minutes.
6Shape mixture into 10 balls and place in the caps. Press down a bit and sprinkle cheese on top.
7Bake for 20 minutes at 350 degrees.

About Baked Stuffed Mushroom Caps

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