Stuffed Mushrooms IV

Stuffed Mushrooms IV

79

"An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like."
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Ingredients

1 h servings 107 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  2. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  3. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  4. Bake for 20 to 25 minutes in the preheated oven.

Reviews

79
  1. 108 Ratings

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Most helpful positive review

Outstanding-more than a few gourmets at a recent party advised these were the best sausage mushrooms ever! I used Bob Evans sage bulk sausage,italian seasoned bread crumbs,minced red pepper, and...

Most helpful critical review

After making the filling, I thought they lacked flavor so I am giving the recipe only three stars. I added garlic powder, onion powder and parsley and they tasted better. After baking them, I ...

Outstanding-more than a few gourmets at a recent party advised these were the best sausage mushrooms ever! I used Bob Evans sage bulk sausage,italian seasoned bread crumbs,minced red pepper, and...

My husbands family get togethers are always an aggrevation for me. I never know what to take and then usually end up taking home more than half of what I brought (after it has set out all day) ...

Wow, these were SO good! I made them for an appetizer on Thanksgiving, and my husband and I had to stop eating them! We were afraid we'd have no room for dinner. We really loved them. I did use ...

Oh my, just fabulous! I doubled the recipe and used sausage instead of beef. Next time I will omit the butter in the mixture, as it was somewhat greasy. There was a lot of the mixture left ov...

These were AWESOME! I kinda winged the recipe a little as I added more garlic and some celery to it. Also, I completely FORGOT to add the cream to it - this was my first time making stuffed mu...

I used Johnsonville Irish Sausage (it's what I had on hand)... the kind with "a wee bit o garlic"... I made about thirty of these and they were devoured in short order by a party of 6. I also...

Very good, even without the ground beef. For the vegetarian version, use olive oil to saute the onions and garlic. Be sure to make extra filling since the meat in the recipe is much of the fil...

After making the filling, I thought they lacked flavor so I am giving the recipe only three stars. I added garlic powder, onion powder and parsley and they tasted better. After baking them, I ...

Excellent, delicious! A major, major hit with my husband and son! I doubled the sausage, onion, and garlic, but kept the bread crumbs, cream, and butter at the same amounts (this produced a flav...