Stuffed Mushrooms

Photo Credit
Sam Jones/Quinn Brein
The Editors
4 to 8 servings
Special Considerations
Cora LaRochelle Auburn Group of Worcester County Extension S
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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 stalk celery, finely chopped
1 onion, finely chopped
1/4 cup bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350°F.

Clean mushrooms. Remove stems and set caps aside. Finely chop stems.

In a skillet over medium heat, melt butter. Add chopped mushroom stems, celery, and onions and cook for 5 minutes, or until onions are limp and translucent. Stir in bread crumbs, salt, and pepper.

Stuff mushroom caps with mixture and bake for 12 minutes. Serve warm.

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