Andie's Stuffed Mushrooms

Andie's Stuffed Mushrooms

85

"I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
  4. In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
  5. Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
  6. Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

Reviews

85
  1. 114 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this before and this time I made a couple changes. I added 1/2 cup of water to the stuffing mixture because last time it was too dry. I also bought 3 pounds of mushrooms (but only used st...

Most helpful critical review

I used turkey sausage instead of beef. Good recipe. Lots of room for personalization. They did lack a little zing.

I made this before and this time I made a couple changes. I added 1/2 cup of water to the stuffing mixture because last time it was too dry. I also bought 3 pounds of mushrooms (but only used st...

I agree that it lacked a little "zip." Next time I will use more cheese and sausage instead of ground beef.

took a little while to prepare, but was delicious...i recommend adding a little water, because they get a little dry

excellent stuffed mushrooms. I substituted italian flavored sausage for beef to give a little extra zing. I used very large stuffing mushrooms, so I added a little water to the casserole while...

Yummy! Try cream cheese instead of shredded cheese.

Great recipe for stuffed mushrooms. I used half hot italian sausage and half ground beef. I ended up having lots of filling left over so we used it as a stuffing for omelette the next morning wi...

I love this recipe! Mmmmmm!! I also made it leaving out the meat and using more mushrooms. Very tasty!

I really enjoy a good stuffed mushroom. Great base for endless possibilities....Creativity can make this recipe an instant family favorite.

Simple enough to make. I thought they were very good. My husband wasn't all that excited 'bout them but his complaint was that I used the giant mushroom caps and they were "too much, too large"...