Stuffing Stuffed Mushrooms

4-8
Servings
15m
Prep Time
15m
Cook Time
30m
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
OK

Nutritional

  • 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.

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