Stuffed Mushrooms

Yield: 6 servings ( Serving Size: 2 )
Community Recipe from


  • 12 large fresh mushrooms
  • 6 tablespoon(s) salad oil (any bland vegetable oil or olive oil) divided
  • 1 cup(s) soft bread crumbs
  • 1/3 cup(s) grated Parmesan cheese
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) onion powder
  • 1/4 teaspoon(s) Italian seasoning
  • 1 egg lightly beaten


  1. Rinse, pat dry and remove stems from mushrooms; reserve stems for later use. Brush outside of the caps with four tablespoons of the oil; sprinkle lightly with salt.
  2. Place mushrooms, cavity side up, in a shallow baking pan. Chop stems very fine (makes about one cup). Mix with bread crumbs, cheese, salt, onion powder and Italian seasoning. Stir in egg. Spoon into mushroom caps. Dribble with remaining two tablespoons oil. Bake in 350 oven until hot, about 30 minutes . Makes 12 hor d'oeuvres.
April 2012

This recipe is a personal recipe added by Kristirx and has not been tested or endorsed by MyRecipes.

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