Stuffing Stuffed Mushrooms

Prep Time
Cook Time
Ready In

"A make ahead recipe from Kraft's recipe Kitchen. They finish up being nicely browned and crispy. You may use Portobellow mushrooms - this recipe will do about 6. If you wish to do the recipe ahead stop after stuffing the mushrooms and refrigerate them for up to 3 hours. A platter of these look great on a festive holiday table. Serve as a brunch side dish or as an appetizer. If you like spicy add a jalapeno pepper finely minced."

Original recipe yields 4-8 servings


  • Serving Size: 1 (221.2 g)
  • Calories 248.9
  • Total Fat - 10.3 g
  • Saturated Fat - 3 g
  • Cholesterol - 10.4 mg
  • Sodium - 503.6 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 5.9 g
  • Sugars - 5.3 g
  • Protein - 7.2 g
  • Calcium - 35.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.3 mg

Step 1

Finely chop the mushroom stems

Step 2

Mix the stuffing mix with hot water, cover and stand for 5 minutes

Step 3

Melt 1 tablespoon butter in a skillet, medium heat, add mushroon caps, cap side down saute for 2 minutes, flip them and saute for 2 more minutes.

Step 4

The mushrooms should be nicely browned but still firm

Step 5

Place the caps into a shallow baking dish.

Step 6

Add stems and peppers to the skillet, saute 5 minutes

Step 7

Stir the stuffing mix into the pepper mixture,

Step 8

Spoon the stuffing mixture into the caps, be generous and pat down just a bit. Drizzle caps with the 2 tablespoons of melted butter butter

Step 9

Set your mushrooms 5 to 7 inches from the broiler, broil for 5 minutes or until golden and heated through Serve warm

Tips & Variations

No special items needed.