Cheese-Stuffed Mushrooms

Printable Version of this Recipe

Few things I've found when making these... First people don't always seem to want to eat a large mushroom.  So I have stopped using Stuffing Mushrooms and use Regular Mushrooms instead.  Second thing is that the recipe calls for way too much filling.  Even when I have made this recipe several times I STILL end up with TOO MUCH.  Lastly that these work out quite nicely to make ahead of time.  Just need to follow all the steps except baking and then place in the refrigerator until it's time to make them. Now without further ado...

1 pound medium Mushrooms

1/4 cup Green Onions, finely chopped 

2 cloves Garlic, finely chopped*

1/4 cup Butter

1/2 cup Bread Crumbs, dry 

1/4 cup Parmesan Cheese, grated 

2 tbsp Parsley, snipped 

1/2 tsp Salt

1/2 tsp dried Basil

1/4 tsp Pepper
Mozzarella Cheese, Grated

*Refrigerated Ready-to-use Minced Garlic can be used here as well

Remove stems from mushrooms.

Chop about half of the stems finely.  Cook mushroom stems, green onions, and garlic in butter over medium heat until tender, about 5 minutes.

Remove from heat; stir in remaining ingredients (except mozarella cheese). Fill mushroom caps with stuffing mixture.

Place mushrooms filled sides up, in a greased baking dish. Top mushrooms with grated mozarella cheese.

Bake at 350F for 15 minutes.