the best stuffed mushroom caps
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.
prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 8 to 12 large mushrooms
- 2 tablespoons butter
- 2 tablespoons minced onion
- 1/4 cup dried bread crumbs
- 1 teaspoon parsley flakes
- 1/2 teaspoon oregano
- - dash of garlic salt
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 2 tablespoons grated parmesan cheese
How To Make the best stuffed mushroom caps
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Step 1Wipe clean the mushrooms with a paper towel and set aside.
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Step 2Remove the stems from the mushrooms and chop fine.
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Step 3In a medium skillet; saute chopped mushroom stems and onions in butter for five minutes.
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Step 4Add remaining ingredients and stir until all comes together.
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Step 5Remove from stove and fill bottoms of each mushroom and dip each mushroom in melted butter and place in a 9 x 12 oblong pan.
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Step 6Place pan in pre-heated of at 375 and bake for 20 minutes.
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Step 7Remove from oven and serve on a platter.
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Step 8NOTE: These make a great appetizer or a great side for any meal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#Healthy
Tag:
#Heirloom
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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