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Italian Stuffed Mushrooms

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By Betty Crocker Kitchens
Updated Feb 10, 2016
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Looking for an appetizer that’s sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that’s a winner.

Italian Stuffed Mushrooms

  • Prep Time 20 min
  • Total 37 min
  • Servings 36
  • Ingredients 10
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Ingredients

  • 36 medium whole fresh mushrooms (1 pound)
  • 2 tablespoons butter or margarine
  • 1/4 cup chopped green onion (3 medium)
  • 1/4 cup chopped red bell pepper
  • 1 1/2 cups soft bread crumbs
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine
  • Grated Parmesan cheese, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  • Step 
    3
    Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
  • Step 
    4
    Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
  • Step 
    5
    Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
10
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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