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Herb Cheese Stuffed Mushrooms

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  White mushrooms 24 Small
  Butter 1 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Shallot/1 teaspoon very finely chopped onion 1 , finely chopped
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  White wine/Sherry 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Bread crumbs 2 Tablespoon
  Butter 1 Teaspoon (Room Temperature)

1. Heat oven to 375°. Remove the stems from the mushrooms and chop them finely. Line up the caps, stem side up, on a greased baking sheet, and sprinkle with a pinch of salt.
2. In a small skillet, heat the melted butter over medium heat. Add the garlic, shallot, oregano, salt, and chopped mushroom stems. Cook 5 minutes, until the shallots are soft but not browned. Add the wine and cook 1 minute more, until almost dry. Add the parsley, remove from heat, and transfer to a mixing bowl. Stir in the grated cheese and half of the bread crumbs.
3. Combine the remaining bread crumbs with the soft butter. Spoon the cooked filling into the mushroom caps, and top each with a pinch of the buttered bread crumbs. Bake 15 minutes, until the mushroom caps are soft and the tops are browned. Serve hot.

Recipe Summary

Main Dish

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 464 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 15.9 g79.4%

Trans Fat 0 g

Cholesterol 69.4 mg23.1%

Sodium 1660.5 mg69.2%

Total Carbohydrates 35 g11.6%

Dietary Fiber 4.9 g19.6%

Sugars 6 g

Protein 23 g46.8%

Vitamin A 47.3% Vitamin C 52.3%

Calcium 47.9% Iron 28.6%

*Based on a 2000 Calorie diet


Herb Cheese Stuffed Mushrooms Recipe