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Italian Stuffed Mushrooms

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  • Prep 20 min
  • Total 37 min
  • Servings 36
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Looking for an appetizer that’s sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that’s a winner.
Updated Feb 10, 2016
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  • 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 350°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If you use Italian-seasoned bread crumbs, you can decrease the Italian seasoning to about 1 teaspoon.
  • tip 3
    Italian seasoning is a premade seasoning blend that usually includes: basil, marjoram, oregano, rosemary, sage, savory and thyme.
  • tip 4
    When using dried spices and seasoning blends, store in airtight container away from heat, light and moisture. For best flavor, keep whole spices and herb leaves up to 1 year and ground spices and herbs up to 6 months. Older spices and herbs can be used, but the flavors will weaken with age.
  • tip 5
    Use a small ice-cream scoop or the large end of a melon ball cutter to scoop the vegetable mixture evenly into the mushroom caps.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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