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Elizabeth Schoonover's Stuffed Mushrooms

These tasty stuffed mushrooms, from Elizabeth Schoonover of Vienna, Virginia, are ideal appetizers for holiday parties.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2004


  • 3 slices whole-wheat sandwich bread (3 ounces)
  • 3/4 cup finely grated Asiago or Parmesan cheese (3 ounces)
  • 1/3 cup chopped fresh parsley
  • 2 minced garlic cloves
  • Coarse salt and ground pepper
  • 40 medium white button mushrooms (about 1 pound), stemmed
  • 4 tablespoons butter, melted


  1. Preheat oven to 375 degrees. In a food processor, pulse bread until fine crumbs form (you should have about 1 cup). In a large bowl, toss breadcrumbs with cheese, parsley, and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. Using one hand, dip a mushroom in melted butter to coat completely; transfer to breadcrumb mixture. With other hand, stuff mushroom with filling, patting some mixture on bottom and sides. Place, stemmed sides up, on a rimmed baking sheet. Repeat until all the mushrooms are stuffed.

  3. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool for a few minutes before transferring to a serving dish.

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