Mushroom Stuffed Mushrooms - Kraft Recipes Top
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Mushroom Stuffed Mushrooms

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  • Remove mushroom stems. Chop stems finely; reserve caps. Melt 1-1/2 tablespoons butter in heavy large skillet over medium heat. Add onion and garlic; saute until golden, about 5 minutes. Add chopped mushroom stems; saute until mushroom liquid evaporates, about 4 minutes. Mix in parsley. Reduce heat to low. Add breadcrumbs; stir until golden, about 5 minutes. Season with salt and pepper. When cool, stir in egg yolks.
  • Cut off thin slice from round side of mushroom cap. Spoon 1 tablespoon filling into each cavity. Cover with reserved slices. Preheat oven to 400 deg. Melt 2 tablespoons butter in skillet over medium heat. Place mushrooms, filled side up in skillet; cook until bottoms brown, about 4 minutes.
  • Transfer mushrooms to 8x8x2-inch glass baking dish. Add stock and wine to same skillet; boil until reduced by half, about 10 minutes. Pour mixture over mushrooms. Bake mushrooms uncovered until tender, about 25 minutes. Transfer to plates. Serve mushrooms with sauce.

Special Equipment Needed


This recipe can be doubled just add more ingredients.

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