Stuffed Mushroom Caps

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Servings: 35 Difficulty: Intermediate
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Savory herb-stuffed mushrooms with a golden, broiled finish
Stuffed Mushroom Caps recipe image

These stuffed mushroom caps are the ultimate party appetizer, offering a perfect balance of earthy mushroom flavor and savory, herb-infused stuffing. The filling is a delicious mix of sautéed mushroom stems, onions, and seasoned stuffing mix, creating a tender yet substantial bite. Baked until hot and then briefly broiled, the tops achieve a lovely golden-brown crispness that contrasts beautifully with the soft mushroom cap. They are easy to prepare ahead of time, making them ideal for busy hosts who want to serve crowd-pleasing finger food without last-minute stress. Whether you are hosting a cocktail party or a casual get-together, these warm, flavorful morsels are sure to disappear quickly.

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Stuffed Mushroom Caps

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 35 Calories: 22.0

Description

These stuffed mushroom caps are the ultimate party appetizer, offering a perfect balance of earthy mushroom flavor and savory, herb-infused stuffing. The filling is a delicious mix of saut&# 195;©ed mushroom stems, onions, and seasoned stuffing mix, creating a tender yet substantial bite. Baked until hot and then briefly broiled, the tops achieve a lovely golden-brown crispness that contrasts beautifully with the soft mushroom cap. They are easy to prepare ahead of time, making them ideal for busy hosts who want to serve crowd-pleasing finger food without last-minute stress. Whether you are hosting a cocktail party or a casual get-together, these warm, flavorful morsels are sure to disappear quickly.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Clean the mushrooms and remove the stems from the caps. Finely chop the stems.
  3. Melt 1/4 lb butter in a large skillet over medium heat. Add 1 large chopped onion and the chopped mushroom stems.
  4. Sauté the onions and stems until softened and translucent, about 5-7 minutes.
  5. Stir in 1/2 package of prepared stuffing mix, 1 cup of chicken bouillon (made with 1 cube), salt, pepper, and garlic salt to taste. Mix well until combined.
  6. Arrange the mushroom caps in a single layer in a 10x15 inch baking pan.
  7. Spoon the stuffing mixture generously into each mushroom cap.
  8. Bake in the preheated oven for 10 minutes.
  9. Remove from oven and let cool slightly.
  10. Cover the pan tightly with foil.
  11. If freezing, place in freezer. To serve from frozen, bake unthawed at 350 degrees F (177ðC) for 15 minutes covered.
  12. Remove foil and broil for 3 to 5 minutes, or until the tops are golden brown and bubbly.

Nutrition Facts

Servings 35

Amount Per Serving
Calories 22.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** These stuffed mushrooms can be prepared ahead of time. After stuffing, cover tightly with foil and freeze. Bake from frozen as directed.

**Dietary Note:** The original recipe lists this as Vegan, but the ingredients include butter and chicken bouillon. To make this truly vegan, substitute the butter with vegan margarine and use vegetable bouillon instead of chicken.

**Variation:** For extra flavor, add minced fresh herbs like thyme or parsley to the stuffing mixture.

Keywords: appetizer, baking, broiling, caps, entertaining, international, mushroom, mushrooms, sautéing, stuffed, stuffing, vegan, party food, finger food, herbs, onion, garlic, freezer meal, party starter, easy recipe
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