Italian Stuffed Mushrooms

These small mushroom bites are filled with the flavors—and colors—of Italy!

  • Prep Time 20 min
  • Total Time 37 min
  • Servings 36

Ingredients

36
medium whole fresh mushrooms (1 pound)
2
tablespoons butter or margarine
1/4
cup chopped green onion (3 medium)
1/4
cup chopped red bell pepper
1 1/2
cups soft bread crumbs
2
teaspoons Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
1
tablespoon butter or margarine
Grated Parmesan cheese, if desired

  • 1 Heat oven to 350ºF.
  • 2 Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  • 3 Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
  • 4 Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
  • 5 Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

Expert Tips

Preparing for a party? Stuff, cover and refrigerate the mushrooms up to 24 hours ahead. Then when you're ready for hot appetizers, simply start with step 4.

If you use Italian-seasoned bread crumbs, you can decrease the Italian seasoning to about 1 teaspoon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
30
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
60 mg
60 %;
Total Carbohydrate
4 g
4 %
(Dietary Fiber
0g
0%
),
Protein
1 g
1 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.