Stuffed Mushrooms Print

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Stuffed Mushrooms

I generally make these a couple of times during the holidays, as they’re a tasty way to use up leftover poultry & stuffing. They also make a wonderful appetizer for family gatherings or parties.

Serves: 4 to 8


3 Tblsp butter, divided (use only 1 Tblsp if using leftover stuffing)
1/3 cup onion, diced
1 Tblsp flour, preferably unbleached
1 Tblsp dried parsley
1 tsp minced fresh garlic (ok to use store bought minced garlic in a jar)
1/2 cup cooked chicken or turkey meat, diced
1 Tblsp cream or half & half
Kosher or sea salt, to taste
Fresh ground black pepper, to taste
16 large mushrooms, cleaned & stems removed.
1 cup Panko bread crumbs, Italian style or an equal amount of leftover stuffing


1. Preheat oven to 425°

2. In a small skillet; melt 1 Tblsp butter on medium high. Lightly sauté onion, a minute or so, until softened.

3. Remove from heat & stir in flour parsley, garlic, chicken, cream, salt & pepper. Let cool 10 minutes.

4. Place mushroom caps in a 13 x 9 x 2 glass baking dish. Fill each cap, to the rim, with mixture (if using stuffing, skip step# 5).

5. Melt remaining 2 Tblsp butter & mix with bread crumbs.

6. Gently press some bread crumbs or stuffing on each mushroom cap (see Tip# 1).

7. Bake, uncovered, for 15 minutes till bread crumbs are golden & starting to crisp. Cool 5 minutes & serve.

Tips & Suggestions

1. You can make these a few hours ahead of time. At the end of step# 6; cover & refrigerate till ready to bake, but be sure to add 5 minutes to the baking time if they’re going from refrigerator to oven.

2. These really don’t freeze well. I tried freezing them, both uncooked & cooked. Once reheated, they were kind of mushy & rubbery. So, my advice is to eat them the same day you make them.