This Quick Stuffed Mushroom Caps recipe makes stuffed mushrooms in very little time. This time-saver uses a store-bought stuffing mix. And chances are, your guests will never know, unless you tell them.
Yield: 18-24 stuffed mushroom caps
Did You Know? “Mushrooms provide a vast array of potential medicinal compounds. Many mushrooms – such as portobello, oyster, reishi and maitake – are well-known for these properties, but the lion’s mane mushroom, in particular, has drawn the attention of researchers for its notable nerve-regenerative properties.” – – Paul Stamets, Mycologist
18-24 whole mushrooms
1 package Stovetop stuffing mix (Chicken flavor)
4 tablespoons butter or margarine
Grated parmesan or Romano cheese
Pre-heat oven to 375 ° F.
First, wash mushrooms.
Next, carefully remove the stems and set mushroom caps aside.
Then, prepare the stovetop stuffing per package instructions.
Chop mushroom stems.
Mix mushroom stems into the stuffing. Then, allow the stuffing to cool enough so you can work with it.
Line the bottom of a cookie sheet, to make cleaning easy.
Place mushrooms on a cookie sheet.
Fill mushroom caps with stuffing.
Drizzle butter or margarine over the stuffed mushrooms.
Sprinkle parmesan or Romano cheese on top.
Bake in the oven for 25 – 30 minutes, until mushrooms are tender.
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