READY IN 45 mins

Andie's Stuffed Mushrooms

Read Reviews (82)

"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." — Andrea Ramos

Directions

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

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 09, 2005

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.

—RogueOnion8

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Most Helpful Critical Review

Jul 15, 2003

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

—CARAMIA450

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109 Ratings

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Dec 08, 2003

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

—ENTERLINEM

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Dec 08, 2003

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

—ROBINKAY12

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Dec 08, 2003

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.

—SURFWENCH

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Jan 25, 2004

Yummy! Try cream cheese instead of shredded cheese.

—CKSONG

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Jan 25, 2004

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.

—Esmee

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Jun 21, 2003

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

—BESTWC

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Nutrition

Calories
317 kcal
16%

Carbohydrates
11.7 g
4%

Cholesterol
58 mg
19%

Fat
22.3 g
34%

Fiber
1.6 g
6%

Protein
18.1 g
36%

Sodium
309 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Andie's Stuffed Mushrooms

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 317
Calories from Fat: 200

% Daily Value *
Total Fat 22.3g 34 %
** Saturated Fat 9.5g 47 %
Cholesterol 58mg 19 %
Sodium 309mg 12 %
Potassium 477mg 13 %
Total Carbohydrates 11.7g 4 %
Dietary Fiber 1.6g 6 %
Protein 18.1g 36 %
** Sugars 2.5g
Vitamin A 10 %
Vitamin C 14 %
Calcium 25 %
Iron 21 %
** Thiamin 20 %
Niacin 75 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 19 %

* 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.