This recipe was given to my mum by a man named George as he was eating lunch one day while installing a new furnace more than 50 years ago!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 1 pound fresh button mushrooms
- ½ cup butter
- 1 cup finely chopped green onion
- 3 cloves garlic, minced
- 1 ½ cups soft bread crumbs
- 1 cup shredded Cheddar cheese
- ½ cup finely chopped pecans
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and finely chop stems from mushrooms.
- Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
- Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 201 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, doesn’t require too many indredients and is easy to prepare. I only used half the amount of stuffing and froze the rest to use at a later time. I’m not sure it will hold up but thought it was worth the test.
These were very tasty. I will definitely make again. The only change I will make will be to decrease the amount of butter and replace with broth. I also don’t think basting the mushrooms with the butter added too much.
This was pretty good but it came out a little dry for my taste. The only part of the filling I could really taste was the bread crumbs.
made as recipe states though I had to substitute colby-jack for the cheddar as I had none. It was fabulous. Best served hot, so cook them last if possible. DEEE lish!
my husband is diabetic so I had to x the breadcrumbs. Also, my grocery store — I live in the boonies of NW NJ– was out of scallions so subbed in leeks instead. Rather than breadcrumbs, did smashed low carb pretzels. Worked great! Only thing is I had much more filling than mushrooms. No biggie, used it in a stuffed bread which got amazing raves. Awesome, unique recipe. If you like hot stuff, add some fresh jalapegnos!
I don’t like mushrooms but by uncle LOVES these! And even though I don’t like mushrooms the stuffing is delicious
Love these! They were super easy, and the 2 times I’ve made them, they’ve disappeared quickly. I used baby portobellas the first time,a dn white mushrooms the second – both were fantastic. The second time I forgot to get green onions at the store, so I used chives, and they tasted just as good. 🙂
This is a good basic recipe, but we like a little more zip. I added finely chopped celery, rosemary & thyme, and more black pepper; I’d like to try adding crumbled turkey bacon too.
These are a hit. It makes a lot of stuffing so buy 2-3 packages of mushrooms.
This is a keeper. Loved it! I could have used a smaller chop on the pecans, not tiny but not quite as big as mine were. Overall, this is a great recipe. Thanks!