Stove Top Stuffing Stuffed Mushrooms
February 23, 2017
Categories: Dinner, Lunch, Side Dishes, Vegetables, Appetizers, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Broil, Oven Bake, Make it from a box more
"Simple ingredients, easy to make, tasty mushrooms. Be sure to chop the peppers quite small so they will mix nicely with the other ingredients. This is a Kraft recipe."
- Serving Size: 1 (118.7 g)
- Calories 136.4
- Total Fat - 8.1 g
- Saturated Fat - 4.7 g
- Cholesterol - 19.1 mg
- Sodium - 262.8 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 3.1 g
- Sugars - 2.3 g
- Protein - 2.9 g
- Calcium - 17.4 mg
- Iron - 0.7 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg
Mix together stuffing mix & hot water..Let it stand 5 minutes.
Remove stems from mushrooms, Chop stems.
Cook caps top side in the pan with 3 tbsp butter or margerine.
Cook until lightly browned. Arrange in an oven proof pan open side up.
Add stems to fry pan, cook & stir until tender.
Mix the stems with the stuffing mix.
Fill caps with the stuffing.
Drizzle with 2 tbsp butter or margerine.
Broil 5-7 inches from the heat for 5 minutes or until heated through.
Tips & Variations
No special items needed.