Real Recipes From Real Home Cooks ®

stuffed mushrooms

★★★★★ 7
a recipe by
Diane Eldridge
born in Traverse City Mich now in Chattanooga, TN

I love mushrooms - any way ya make them. This is one of my fave recipes for them and so easy to make.

Blue Ribbon Recipe

Simple, rich ingredients combine to create super flavorful stuffed mushrooms. Use regular-sized portobello mushrooms for a hearty side dish. Or, stuffing baby portobellos turn this recipe into an A+ finger food. We couldn't find the smoky cheese-stuffed crackers. Instead, we used cheese crackers with cheddar cheese and added a drop or two of liquid smoke to add a smoky flavor.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 2-4
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For stuffed mushrooms

  • 1
    portobello mushroom per person
  • 1/4 lb
    bacon, fried crisp
  • 2 pkg
    smoky flavored crackers and cheese, crushed (about 1/2 cup)
  • 1/2 c
    extra sharp cheese + 2 Tbsp more cheese
  • 1 sm
    onion, chopped fine
  • 1 tsp
    garlic powder
  • 1 Tbsp
    dried parsley flakes

How To Make stuffed mushrooms

  • Cleaning portobello mushrooms and chopping stems.
    Clean stems from mushrooms. Set caps aside. Chop stems to use later.
  • After frying bacon, fry onion and mushroom stems.
    After the bacon is fried, add onion and mushroom stems to grease. Cook until limp.
  • Seasonings, shredded cheese, and crushed crackers added to onions.
    Remove from heat. Add parsley and garlic powder; stir well. Add crushed crackers. Add cheese and stir. If really dry, add a tablespoon of water.
  • Portobello mushrooms in a baking dish filled with stuffing.
    Spray a 9x11 glass dish with no-stick spray. Arrange mushroom caps and divide the filling among all. Sprinkle the last 2 Tbsp of cheese over all.
  • Dish covered in foil and baking.
    Cover. Bake for 20 minutes at 350 F.
  • Foil removed and continue to bake mushrooms.
    Remove foil and bake 5 minutes longer. Serve hot or at room temp.