Recipe: Delicious Stuffed Mushrooms

Stuffed Mushrooms. Try Our Tasty & Easy-To-Make Vegetable Appetizers Recipes. Stuffed mushrooms are a fabulous appetizer for any occasion. Start stuffing with these top-rated recipes using clams, sausage, crabs, and vegetarian options, too!

This stuffed mushroom recipe is a classic. It is what you usually think of when you think of stuffed mushrooms—walnuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan. There is a reason everyone loves this combination. You can have Stuffed Mushrooms using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Stuffed Mushrooms

1. It's of large fresh mushrooms.
2. You need of dried parsley.
3. Prepare of dried basil.
4. It's of onion powder.
5. You need of garlic.
6. Prepare of diced ham.
7. It's of Italian style bread crumbs.
8. It's of lemon juice.
9. Prepare of olive oil.
10. You need of black pepper.

These stuffed mushrooms are hard to stop eating! Stuffed mushrooms make an easy and delicious snack for any party. Because they're naturally low in calories, they can be good vehicles for delivering heavier foods like cheeses or charcuterie, adding a ton of flavor but not excessive calories. High in B and D vitamins, mushrooms are healthy, flavorful and great as substitutes for meat in stews.

Stuffed Mushrooms step by step

1. Preheat oven to 375 degrees. Lightly grease baking sheet with nonstick cooking spray..
2. Gently clean mushrooms with damp cloth. Carefully separate mushroom caps from stems by holding caps & twisting off stems. Reserve stems & set caps aside..
3. For filling, in food processor or blender, combine mushroom stems, parsley, basil, garlic, onion powder, & ham. Process using pulse until finely chopped. Transfer to medium bowl. Stir in bread crumbs, lemon juice, olive oil, & pepper until well blended..
4. Place mushroom caps upside down on prepared baking sheet. Using teaspoon, carefully stuff caps with filling. Bake until heated through, about 15 minutes. Serve immediately..
5. This makes more stuffing than needed, so you could get extra mushrooms to stuff or bake the extra stuffing in a ramekin to eat on the side. Or whatever creative way you wish..

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Brush inside of mushroom caps with oil. Cremini and white button mushrooms, with their naturally cupped shape, are ideal for stuffing. I'm a firm believer that the best appetizers take two bites to eat, and these stuffed mushrooms are no exception.