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Stuffed Mushrooms

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 8 servings
Category
Vegetables
Course
Appetizers
Special Considerations
Vegetarian
Credit
Cora LaRochelle Auburn Group of Worcester County Extension S
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Who can resist a stuffed mushroom? Pass a tray of these at your next party and watch them disappear. Stuffed mushrooms are great to make ahead and reheat just before serving. Serve them as an appetizer or a side dish.

Ingredients
1 package (10 ounces) mushrooms
1/4 cup (1/2 stick) butter or margarine
1 stalk celery, finely chopped
1 onion, finely chopped
1/4 cup bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Instructions

Preheat oven to 350°F.

Clean mushrooms. Remove stems and set caps aside. Finely chop stems.

In a skillet over medium heat, melt butter. Add chopped mushroom stems, celery, and onions and cook for 5 minutes, or until onions are limp and translucent. Stir in bread crumbs, salt, and pepper.

Stuff mushroom caps with mixture and bake for 12 minutes. Serve warm.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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