Recipe by Andrea Ramos
"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."
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lean ground beef
fresh mushrooms-stems removed, chopped and reserved
chopped green bell peppers
dried basil leaves, crushed
dry bread crumbs
soft bread crumbs
shredded sharp Cheddar cheese
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 stems from 2 pounds of the mushrooms). It turned out to be the perfect amount of stuffing! I will definitately be making this again. My friends once again raved over this recipe.
I used turkey sausage instead of beef. Good recipe. Lots of room for personalization. They did lack a little zing.
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 baking to ensure the mushroom was cooked through and not dried out. The cheese and bell peppers really make this recipe special.
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 with great results.
I love this recipe! Mmmmmm!! I also made it leaving out the meat and using more mushrooms. Very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Andie's Stuffed Mushrooms
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 200
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