Mighty Stuffed Mushrooms

Mighty Stuffed Mushrooms


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Mushrooms are a big thing in my house and the kids loves this one too. Whenever there is a family get together, I am asked to bring lots of these mushrooms.

Shared by
lincroft, nj

Serving Size / Yield

6 Servings


  • 1 pkg. fresh medium to large white button mushrooms, stems removed and set aside
  • 8 Tbs. breadcrumbs
  • 1 can vegetable broth
  • 4 Tbs. grated cheese
  • 3-4 oz. shredded mozzarella
  • Pinch parsley
  • Pinch black pepper
  • Olive oil
  • 1 C. tomato sauce (optional)

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Remove stems from mushrooms, clean and set aside. Place mushroom caps in microwave plate and cook for about 5 minutes, stirring halfway thru cooking. Dice cleaned stems.

Drain caps and place in ovenproof pan.

In skillet add olive oil, enough to lightly coat bottom. Add diced stems, parsley, and ground black pepper. Cook about 2 minutes then add breadcrumbs and 1/2 can broth. Cook for another 3 minutes. Sprinkle with grated cheese. Stuff caps with breadcrumb mixture and pour remaining broth around mushrooms in pan. Cook covered about 15 minutes in 375 degree oven. Remove foil, baste mushrooms and broil for about 2-3 minutes until tops are golden. Serve with tomato sauce on the side along with crusty Italian bread.

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