Stuffed Mushrooms

Eileen Simon


Mushrooms can be stuffed a day ahead and covered with clear wrap


☆☆☆☆☆ 0 votes

30 Min
25 Min


  • 2 Tbsp
  • 12 large
    mushrooms, stems removed and chopped, caps in tact
  • 1 medium
    onion, chopped
  • 1/4 c
    green bell pepper, chopped
  • 1 clove
    garlic, minced
  • 1/2 lb
    hard salami, chopped
  • 3 Tbsp
    asiago cheese, grated
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
  • 1/4 tsp
  • 4 Tbsp
    chicken broth
  • 4 Tbsp
  • 1 tsp
    dried tarragon
  • ·
    water for pan

How to Make Stuffed Mushrooms


  1. Preheat oven to 350
  2. In medium saute pan, melt butter over medium heat and saute mushroom stems, onion, bell pepper and garlic until onions are translucent
  3. Add salami, cheese and seasonings. Stir to combine
  4. Add enough chicken broth to form a stuffing consistency
  5. Fill mushroom caps with stuffing mixture and place in a shallow baking dish
  6. Fill bottom of baking dish with about 1/4 inch of water, sherry and tarragon
  7. Bake uncovered for 25 minutes

Printable Recipe Card

About Stuffed Mushrooms

Main Ingredient: Vegetable
Regional Style: American

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