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Simple Stuffed Mushrooms


Mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown the grated cheese on top.

  • Yield: Makes 4 dozen

Photography: Lisa Hubbard

Source: Martha Stewart Living, July/August 2000


  • 3 ounces day-old white bread (about 3 slices), crusts removed
  • 2 scallions, white and light-green parts only, roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 3 ounces fresh goat cheese
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1 ounce dry Monterey Jack or Parmesan, grated on small holes of box grater
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 48 button mushrooms (about 1 1/2 pounds), stems removed and caps cleaned


  1. Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.

  2. Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.

Cook's Notes

The stuffing in Step 1 can be made up to a day ahead and stored in an airtight container in the refrigerator.

Reviews Add a comment

  • wish
    27 DEC, 2008
    I made these for a christmas party. They were a hit. I thought they were a bit salty so I'll use less next time.
  • Pudggie
    22 AUG, 2008
    try this with boxed stuffing mix that is cooked first