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Stuffed Mushroom Caps

  Mushrooms 6 Large
  Butter 90 Gram
  Red capsicum 1 Cup (16 tbs) (For Garnish)
  Butter 30 Gram
  Onion 1 , finely chopped
  Red capsicum 1 Tablespoon, chopped
  Cooked ham 125 Gram, chopped
  Parsley 1 Tablespoon, chopped
  White breadcrumbs 375 Milliliter
  Bechamel 155 Milliliter
  Salt To Taste
  Pepper To Taste

Prepare mushrooms, remove stalks.
Chop stalks finely and reserve for stuffing.
Arrange mushroom caps in a greased baking dish, dot with butter, and bake in a moderate oven for 10 minutes.
Remove mushrooms from oven and fill each mushroom with prepared stuffing.
Return to oven, bake for a further 15 minutes or until mushrooms are tender.
Serve hot, garnished with red capsicum strips.
Stuffing: Melt butter in a small saucepan, add onion and cook until soft but not brown.
Add red capsicum, ham, parsley, salt and pepper, chopped mushroom stalks and breadcrumbs.
Mix thoroughly and bind together with bechamel sauce.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2532 Calories from Fat 1265

% Daily Value*

Total Fat 144 g221%

Saturated Fat 76 g379.8%

Trans Fat 0 g

Cholesterol 387.9 mg129.3%

Sodium 3578 mg149.1%

Total Carbohydrates 236 g78.6%

Dietary Fiber 18.7 g75%

Sugars 42.6 g

Protein 78 g155.6%

Vitamin A 251.7% Vitamin C 600.4%

Calcium 88.2% Iron 103.6%

*Based on a 2000 Calorie diet

Stuffed Mushroom Caps Recipe