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More keeppies by Sagittarius
Stuffed mushroom recipes by Sagittarius ,  Dec 2, 2013

Stuffed Button Mushrooms


  1. 15 Button Mushrooms (pick bigger firmer ones)
  2. 1/4 Cup Packed Sun Dried Tomatoes in Oil, finely chopped
  3. 2 Cloves of Garlic, minced
  4. 1 Tablespoon chopped Parsley
  5. 1/4 Cup Roasted Red Bell Peppers (Capsicum), finely chopped
  6. A Fistful of Lightly Toasted Almonds or Pine nuts
  7. 1 Tablespoon Butter + 1.5 Teaspoon Olive oil
  8. Salt & Black Pepper
  9. A Pinch of Saffron
  10. Rosemary, finely chopped (or Parsley or any other herb)
  11. Some Saved oil of the Sun Dried tomatoes
  12. A Squirt of Lemon (Optional)
  13. Crushed Red Pepper or hot smoked Paprika (Optional)

Note: If  you are using dry sun dried tomatoes (not in oil), you will need to soak the tomatoes in about half cup of hot water to reconstitute them. Save a bit of the water in which they are soaked.


Wash the Mushrooms & dry them. Carefully scoop put the stem of the mushrooms to make a hollow inside the mushrooms ( I used a thin paring knife).Save the stems & the caps.

Combine 1 minced clove of Garlic with the butter or oil & heat the oil/butter in a pan. Add the mushrooms to the pan & saute them while tossing  at high heat till the mushrooms start to brown & all the water dries up. Toss with the parsley; Set aside.

Chop the stems of the mushroom very fine. Chop the roasted bell peppers. Chop the sun dried tomatoes. Process the nuts till they are coarsely ground. Chop the rosemary.

Heat the 1.5 tsp of Olive Oil. Add 1 clove of minced garlic. Add the stems of the mushrooms; saute them till dry. Add salt & pepper. Add the tomatoes, bell peppers, Saffron & nuts to the mushrooms & combine. Add a squirt of lemon & the crushed pepper, if you are using them. Gently combine everything together.

With a small spoon stuff the mushroom with filling.

Put the mushrooms in a baking pan & drizzle with the oil from the sun dried tomatoes. (if you are using the dry tomato, drizzle some olive oil) ; Bake at 350 degree F for about 10 minutes.

Sprinkle  some  coarsely ground almonds on the mushrooms. (You can use some cheese in place of almonds). Squirt some fresh Lemon Juice if you want.

Serve with some fruity Wine or your favorite cocktail. Beer is great too!

Crab and Fontina Stuffed Mushrooms Recipe

  • 1 tablespoon olive oil
  • 24 medium white mushrooms, stems removed and wiped clean
  • 3 tablespoons panko
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium shallot, finely chopped
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons dry sherry
  • 1/4 pound fresh lump crabmeat
  • 1/4 cup shredded fontina cheese
  • 1 teaspoon freshly squeezed lemon juice
  1. Heat the oven to broil and arrange a rack in the middle. Line a large plate with paper towels; set aside.
  2. Coat a baking sheet with olive oil and place in the oven for 2 minutes. Remove the baking sheet from the oven and evenly arrange mushrooms, cap side down and 1 inch apart, on the baking sheet. Broil until the surface of the caps touching the baking sheet is golden brown, about 4 to 5 minutes. Remove from the oven and transfer mushrooms to the paper-towel-lined plate, browned side up, discarding any moisture collected inside the caps; set aside. Wipe the baking sheet dry with a paper towel; set aside.
  3. Place panko in a medium frying pan over medium-high heat. Toast, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a medium bowl; set aside. Wipe any crumbs from the pan with a paper towel.
  4. Reduce heat to medium, return the pan to heat, and melt butter until foaming. Add shallot, paprika, salt, and pepper and sauté, stirring occasionally, until shallot has softened, about 3 minutes. Add sherry and cook until the alcohol smell has dissipated, about 2 minutes. Add toasted panko and stir to combine. Remove mixture to a medium bowl and let cool slightly.
  5. Meanwhile, transfer mushrooms, cap side down and 1 inch apart, to the dried baking sheet.
  6. Add crabmeat, cheese, and lemon juice to the reserved shallot mixture and gently fold until evenly incorporated. Divide filling evenly among mushrooms. Broil until the cheese is melted and bubbling, about 3 minutes.

Jalapeno Bacon Stuffed Mushrooms


  • 12 whole Mushrooms, Large
  • ¼ cups Panko Bread Crumbs
  • 1 Tablespoon Butter
  • 3 slices Thick Cut Bacon, Chopped
  • 1 whole Jalapeno, Minced
  • ¼ cups Diced Yellow Onion
  • 1 clove Garlic, Minced
  • 1 ounce, weight Cream Cheese
  • 2 ounces, weight Cheddar Cheese
  • ¼ teaspoons Salt
  • ¼ teaspoons Fresh Ground Pepper

Preparation Instructions

In a small bowl, combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.

Heat the oven to 350 F.

Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop the stems and set aside.

In a small pan over medium heat, cook the chopped bacon until crisp. Add the chopped vegetables and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.

In a medium bowl, mix the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.

Divide the filling evenly between the mushrooms. Top with the buttered panko mixture.

Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.

Spinach Artichoke-Stuffed Mushrooms Recipe


  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Daisy Brand Sour Cream
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded part-skim mozzarella cheese
  • 4 tablespoons shredded Parmesan cheese, divided
  • 3/4 teaspoon garlic salt
  • 30 to 35 large fresh mushrooms


  • In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt.
  • Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese.
  • Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.

Ginger Rice Stuffed Mushrooms


  • 1 tablespoon teriyaki seasoning, divided
  • 1/4 cup canola oil, divided
  • 1 (14-ounce) package button mushrooms, stems removed and chopped
  • 1 scallion, finely chopped
  • 2 teaspoons chopped ginger
  • 1 teaspoon chopped garlic
  • 1/2 pound ground pork
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 cups cooked white rice
  • 1 tablespoon chopped fresh cilantro, for garnish


Preheat the oven to 375 degrees F.

In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps onto a baking sheet and brush them with the oil mixture. Bake until they soften, about 15 minutes.

While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes. Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning. Add the rice and cook until heated through.

Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and serve immediately.