Stuffed Mushrooms

Stuffed Mushrooms
Introduction: I am a mushroom lover and I can eat them all day long. Mushrooms are a low-calorie food, an excellent source of B vitamins and essential minerals (selenium and cooper). I have been making this appetizer every time a had guests and they were very well received each and every time.
Prepared and Photographed by:
Recipe Source: Family Recipe
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 1 lb of portabella baby mushrooms (or white button mushrooms)
  • 1 medium onion, finely chopped
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 1 cup of parmesan shredded cheese (may use any favorite cheese)
  • fresh dill, finely chopped
  1. Clean each mushrooms with a damp paper towel, one at a time, remove any dirt; you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms as they absorb water like little sponges
  2. Remove the mushroom stems from the caps
  3. Chop the stems finely
  4. Put the olive oil in a pan over medium heat and sauté the onions for about 2-3 minutes until soft
  5. Add the chopped mushroom stems, stir and sauté the mushrooms for about five-six minutes or until the water released by mushrooms evaporates
  6. Add salt and pepper to taste, stir well, remove from heat
  7. Place the mushrooms caps on a baking sheet lined with parchment paper
  8. Using a teaspoon fill each cap with the cooked stem mixture
  9. Sprinkle with parmesan cheese and bake at 350F (178C) for 20-25 minutes
  10. Remove from the oven and serve. They keep well in the fridge and can be served cold as well. Enjoy!


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