
How To Make Quick and Easy Stuffed Mushrooms
A tasty and addicting finger food, these stuffed mushrooms are packed with seasoned crumbs and cheese, then baked into golden goodness. Ready in 30 minutes!
Serves:
Ingredients
- 1pkgmushrooms,button, Crimini, or baby bella mushrooms
- 2tbspolive oil
- salt and pepper
- cooking spray
- 1garlic clove
- stuffing mix,or bread crumbs
- parmesan cheese
- 1tspsage,minced
Instructions
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Preheat the toaster oven to 350 degrees F.
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With the clean kitchen towel, wipe off as much dirt as possible from the mushrooms. Quickly rinse the rest of the dirt off under running water.
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Gently wiggle the stems out of the mushroom caps. Mince the stems only and save them for later.
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Toss the mushroom caps with 1 tablespoon of olive oil and a pinch each of salt and pepper in the mixing bowl.
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Arrange the mushroom caps on the baking sheet hollow sides up.
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After heating the remaining tablespoon of olive oil in the skillet on medium-high heat, sauté the garlic and mushroom stems for 5 to 7 minutes. Stir with the wooden spoon until most of the juice has evaporated.
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Transfer the garlic and mushroom stems to the mixing bowl. Add the stuffing mix or bread crumbs, cheese, and sage. Stir.
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Add a pinch or two of salt and pepper and then spoon the filling into the mushroom caps.
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Bake for 10 to 12 minutes.
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Use potholders to take the sheet out of the oven, then let the mushrooms cool before consuming.
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Serve and enjoy!
Nutrition
- Calories: 62.33kcal
- Fat: 6.02g
- Saturated Fat: 0.83g
- Monounsaturated Fat: 4.22g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 1.81g
- Fiber: 0.59g
- Sugar: 0.68g
- Protein: 1.15g
- Sodium: 94.88mg
- Calcium: 11.55mg
- Potassium: 116.63mg
- Iron: 0.37mg
- Vitamin A: 1.61µg
- Vitamin C: 1.07mg
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