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To make more room in the mushroom caps for stuffing, remove the mushroom stems, then use the small end of a melon baller to scoop a little extra mushroom flesh from the bottom side of each cap. Then, use the melon baller to easily scoop the filling into the mushrooms.
For best results, use mushrooms with caps that are about 1-1/2 to 2 inches in diameter.
These delicious mushrooms can be stuffed in advance. Refrigerate several hours before baking as directed, increasing the baking time if necessary until mushrooms are heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.