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Italian Stuffed Mushrooms

Italian Stuffed Mushrooms are amazing. It’s perfect for party or as a side dish.



Italian Stuffed Mushrooms

Cuisine Italian
Prep Time 30 minutes
Total Time 50 minutes
Servings 36


36 medium whole mushrooms (about 1 lb)

2 tablespoons butter or margarine

4 medium green onions, chopped (¼ cup)

1/4 cup chopped red bell pepper

1½ cups soft bread crumbs

2 teaspoons chopped fresh or ½ teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon pepper

Grated Parmesan cheese, if desired


1. Heat oven to 350°F. Twist mushroom stems to remove from mushroom caps; reserve caps. Finely chop enough stems to measure 1⁄3 cup; discard remaining stems.

2. In 10-inch skillet, melt butter over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, oregano, salt and pepper.

3. Spoon mixture into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan. Sprinkle with cheese.

4. Bake 15 minutes. Set oven control to broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until light brown. Serve warm.

PER APPETIZER: Calories 30; Total Fat 1g (Saturated Fat 0g); Sodium 65mg; Total Carbohydrate 4g (Dietary Fiber 0g); Protein 1g

Recipe Notes: Mushrooms can be stuffed, covered and refrigerated up to 24 hours before baking. 

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