Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Bacon Mustard Pork Roast with Stuffed Mushroom Caps
Nutty Stuffed Mushrooms
Appetizer Stuffed Mushrooms
Cheese Stuffed Mushroom Appetizer
Marvelous Stuffed Mushrooms
MORE
Top Related Articles
oyster mushroom
Shucking Oysters
Appetizer Bar
Meal Ideas: Appetizer Party
Easy Appetizers
Printable Cookbooks: Holiday Appetizers
Super Dips
Cooking for a Crowd: Winter Menu
Super Bowl: Dip Buffet
Making Ultimate Deviled Eggs (Video)
Related Collections
Christmas Appetizers
New Year Appetizers
Valentine's Day Appetizers
Christmas
Mushroom Appetizers
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
LEARN MORE
Stuffed Mushroom Caps
SUBMITTED BY:
Cherie Sechrist
"'Our state is well-known for mushrooms,' reports Pennsylvania field editor Cherie Sechrist of Red Lion. 'This is a flavorful way to use them.'"
RECIPE RATING:
Read Reviews
(5)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS
24 large fresh mushrooms
6 tablespoons butter or margarine
3/4 cup plain dry bread crumbs
1 envelope dry onion soup mix
1/2 cup sliced almonds
1/4 cup shredded Parmesan cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. Place in a greased 15-in. x 1-in. x 1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425 degrees F for 12-15 minutes or until tender.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 19, 2007 by trickyducky
X
Full Review
trickyducky
Jan. 19, 2007
They were really good and my family enjoyed them. I used "jumbo" mushroom, but if I make this again I would use medium-large mushrooms because I found the caps stayed a little raw (which I didn't mind, but would have prefered if they were well done).
Was this review helpful?
[
YES
]
6 users found this review helpful
They were really good and my family enjoyed them. I used "jumbo" mushroom, but if I make this...
MORE
MORE
Reviewed on Mar. 7, 2007 by @m@nd@
X
Full Review
@m@nd@
Mar. 7, 2007
Good but they turned out a little too dry and salty, like some other reveiws said. However, after much thought I figured out what went wrong; I used real butter... but it was "salted butter." I tried this recipe again useing PLAIN butter and it was marvelous! One of my favorites!
Was this review helpful?
[
YES
]
4 users found this review helpful
Good but they turned out a little too dry and salty, like some other reveiws said. However,...
MORE
MORE
Reviewed on Feb. 20, 2007 by
denicebreen
X
Full Review
denicebreen
Feb. 20, 2007
Delicious and easy to make. I did not have almonds in the pantry. The mushrooms tasted fine w/o them. I would bake the stuffed mushrooms first then top with parmesan cheese during the last few minutes and allow to melt.
Was this review helpful?
[
YES
]
4 users found this review helpful
Delicious and easy to make. I did not have almonds in the pantry. The mushrooms tasted fine...
MORE
MORE
Reviewed on Jan. 4, 2008 by deeelish...
X
Full Review
deeelish...
Jan. 4, 2008
Okay so I used several of the suggestions written by other reviewers...i used medium white mushrooms, simmered the mush. stems in olive oil (not butter, as I only had salted butter), and the turn out was a bit salty, i think the brand of onion soup mix really can make a difference, but I have no suggestions on this one...i just bought the store brand and it was very salty when I made it straight up, as onion soup. Also a very good recipe to make quick if you are in a bind for apps.
Was this review helpful?
[
YES
]
0 users found this review helpful
Okay so I used several of the suggestions written by other reviewers...i used medium white...
MORE
MORE
Reviewed on Feb. 25, 2007 by
KRAZYKOOK2
X
Full Review
KRAZYKOOK2
Feb. 25, 2007
I don't know what I did wrong, but the stuffing was way too salty for me. I had to throw them out.
Was this review helpful?
[
YES
]
0 users found this review helpful
I don't know what I did wrong, but the stuffing was way too salty for me. I had to throw them...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»
Stuffed Mushroom Caps
Quick Links:
RECIPE BOX
|
SHOPPING LIST
Top Searches
chicken
salmon
zucchini
pasta salad
pork chops
banana bread
zucchini bread
cookies
meatloaf
brownies
shrimp
chicken salad
chocolate chip cookies
ground beef
lasagna
pasta
potato salad
rice
slow cooker
macaroni cheese
View and vote for your favorite recipe photos...
Vote Now!
Select Your Version:
United States
|
Canada
|
United Kingdom & Ireland
|
Australia & New Zealand
|
What's this?
ALL RIGHTS RESERVED Copyright 2008 Allrecipes.com