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Savory Stuffed Mushrooms

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Bursting with flavor these Stuffed Mushrooms make the perfect light meal or appetizer! Great for entertaining or for your next Potluck dinner, you’ve got to give these a try! Plus they are friendly for vegetarians and meat eaters alike!

As a kid, stuffed mushrooms were always a favorite of mine. Although my mom and I would always order them at restaurants, we never made them at home. That is until one day it dawned on me that I should try and create a recipe based on a “stuffing” that I would find healthy and delicious to fill the mushrooms.

So, low and behold I finally did it! I made them for a night when we were having some friends over and many of them said they were curious about stuffed mushrooms.

One friend even asked, “How on earth do you stuff a mushroom?” 

With a giggle I answered, “You just flip it over,” and I walked out with the baking dish of the warm savory stuffed mushrooms.

So, give this recipe a whirl! I think you’ll be quite pleased at just how simple it is! Plus, it’s absolutely, positively scumptious!

BONUS: I created a video for this recipe. Just click on the video below!

Bon Appetit!

Here’s the recipe:

Stuffed Mushrooms

  • 10 large button mushrooms
  • 1/2 c dry bulgur (prepared, see below*)
  • 2-3 TBSP olive oil
  • 1 TBSP butter
  • 1/4 c grated parmesan cheese (plus 2 TSBP for topping)
  • 1/4 medium white onion (grated)
  • 2 cloves minced garlic
  • 2 TBSP fresh parsley
  • 1 egg
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • salt & pepper (to taste)
Preparation:
To prepare the bulgur, measure out 1/2 cup and pour it into a bowl. Pour 1 cup of boiling water over it and stir. Cover with plastic wrap and let it “set” for about 10 minutes. After 10 minutes you’ll have a deliciously cooked bulgur.
Preheat the oven to 375F.
Clean and dry the mushrooms. Remove the stems and place the mushrooms button side down into a baking dish. Drizzle with olive oil to coat the mushrooms.
Add the butter and 1 TBSP of olive oil to a frying pan. Add the onion and garlic and sauté until translucent.
In a large bowl, combine the prepared bulgur, parmesan cheese, parsley, egg, oregano and basil. Pour in the sautéed onion and garlic. Mix everything together until well incorporated.
Season with salt and pepper (to taste) and stir again.
To stuff the mushrooms:
Take a large spoon and fill each mushroom with the stuffing to create a little dome. Be sure to pack it into the mushroom by pushing the stuffing with your spoon all along the mushroom.
Keep filling the mushrooms until all are full.
Drizzle with 1 TBSP of olive oil and bake for 10 minutes. Remove from the oven and add the 2 TBSP of grated parmesan cheese on top of the mushrooms. Bake again for another 10 minutes or until the mushrooms are tender and the stuffing is brown.
Serve & Enjoy!

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