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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 16 servings |
||
| Calories 111 | ||
| Calories from Fat 78 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 229mg | 9% | |
| Potassium 171mg | 4% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.3g | ||
| Protein 5.3g | 10% | |
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Stuffed Mushrooms
By: Gigi
Oct 2, 2002
Just the perfect appetizer for entertaining. Delicious!
SERVES 16
Ingredients
- 1 1/2-2 lbs fresh mushrooms
- 1 onion, chopped
- 1/4 lb butter
- 1/4-1/2 cup progresso Italian breadcrumbs
- 1 1/2 cups parmesan cheese, grated
- 1-2 tablespoon Worcestershire sauce
- paprika
- chopped parsley
- 1 (6 ounce) can crabmeat (optional)
Directions
1
Clean mushrooms.2
Remove stems and insides and chop.3
Melt butter and add onions and chopped mushroom pieces and saute until tender.4
Add breadcrumbs, cheese, Worcestershire sauce and crabmeat (if using).5
Spoon mixture into mushrooms.6
Sprinkle with paprika and parsley.7
Bake at 400 degrees for 20 minutes.8
You can adjust the amounts of bread crumbs, cheese and Worcestershire sauce to your personal preferences.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Vegetables > Mushrooms
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Alison T
On Apr 5, 2007
This was really easy to make. My eleven year old did most of the work. We also topped it with grated cheese.
From: BethR
On Oct 24, 2005
I made this for a quick appetizer the other night. Huge raves! It was so easy to prepare and the taste was just delicious. I will definitely make again.
From: Kanina James
On Dec 31, 2002
These are really yummy! I added a garlic clove to the mushroom mixture when it sautéed. I also added about a half cup of mozzarella cheese and then topped it with a little cheese as well at the parsley and paprika. Here's a tip.. use a melon ball-er to scoop out the mushrooms. Next time I am going to try it with feta cheese like DotM did..
From: minx
On Nov 15, 2004
Wow! I have been looking all over for this recipe. I made it 2 years ago at Thanksgiving and everyone loved it and requested I make twice as many the next year. It is pretty easy to make. The hardest part is just cleaning the mushrooms. I used the crabmeat in it and it was delicious.
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