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Baked Stuffed Mushrooms

Yield24 Servings

Guests will love these sizzling-hot mushrooms mounded high with our savory filling.

Baked stuffed mushrooms Recipe

 24 large fresh mushrooms
 6 tablespoons butter or vegetable oil, divided
 2 medium-sized onions, finely chopped
 ¼ teaspoon garlic powder
 ½ teaspoon crumbled dry basil
 ½ teaspoon crumbled dry oregano
 ¼ teaspoon paprika
 Salt and pepper to taste
 ¾ cup or more bread crumbs or gluten-free bread crumbs
 ½ cup shredded mozzarella cheese, vegan or dairy (optional)

Clean mushrooms well. Remove stems and carve out a portion of the center of each mushroom. Finely chop stems and carvings and set aside.


In a large skillet, sauté mushroom caps for 2 to 4 minutes in 2 tablespoons of the butter or oil. Remove caps and place hollow-side up on a silicon mat or parchment-lined baking sheet.


In the same skillet, on high heat, add remaining butter or oil. Sauté onions for few minutes to brown, stirring constantly.


Turn heat to medium-low and continue to cook the onions until caramelized, stirring occasionally.


Add chopped mushrooms and seasonings to the skillet. Cook 5 more minutes.


Stir in bread crumbs and cheese.


Fill caps with stuffing. Place under preheated broiler for 5 minutes or until nicely browned.

Serving Size: 24

Nutrition Facts

Servings 0