Stuffed Mushrooms

Photo Credit
Sam Jones/Quinn Brein
4 to 8 servings
Special Considerations
Cora LaRochelle Auburn Group of Worcester County Extension S

Stuffed Mushrooms

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Who can resist a stuffed mushroom? Pass a tray of these at your next party and watch them disappear. Stuffed mushrooms are great to make ahead and reheat just before serving. Serve them as an appetizer or a side dish.

1 package (10 ounces) mushrooms
1/4 cup (1/2 stick) butter or margarine
1 celery stalk, finely chopped
1 medium-size onion, finely chopped
1/4 cup bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 350 degrees F. Clean the mushrooms. Remove the stems and set the caps aside. Finely chop the stems.

In a medium-size skillet, melt the butter over medium heat. Add the chopped mushroom stems, celery, and onion and saute until the onion is limp and transparent, about 5 minutes. Stir in the bread crumbs, salt, and pepper.

Stuff the mushroom caps with the sauteed mixture and bake for 12 minutes. Or microwave at 50 percent power for 6 minutes, turn, and cook for another 6 minutes. Serve warm.