Servings: 18

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Mushroom-Stuffed Mushrooms


22-24 whole regular mushrooms, about 1 to 1 1/2″ wide, cleaned and stems removed
2 tablespoons butter
0.5 ounce dried oyster, porcini, or shiitake mushrooms, rehydrated and finely chopped
2 tablespoons chopped green onion
1 tablespoon flour
1/4 cup light cream
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
1/4 teaspoon pepper
Slivered almonds or Frieda’s pine nuts for garnish


Chop fresh mushroom stems.

In skillet, melt butter. Sauté chopped stems, chopped mushrooms, and onion about 3 minutes or until tender. Sauté 3-5 minutes more over low heat or until nearly all liquid is absorbed. Sprinkle flour over mixture; add cream. Cook and stir 1 minute more. Add basil, parsley, and pepper; stir to blend well. Remove from heat.

Preheat oven to 375 degrees.

Place whole mushroom caps stem side up on a lightly greased baking sheet. Spoon mushroom mixture into caps, mounding slightly. Sprinkle a few almonds or pine nuts over each mushroom. Bake 10 minutes. Run under broiler for 2 minutes just to brown. Serve hot.

Source: Frieda’s Inc.