Tom About Food

Food for Thought


All the credit goes to the busy easy creative folks at

I’m letting you know now, I didn’t measure everything precisely and was generous on the cheeses because, well, I love cheese.


Italian Stuffed Mushrooms

  • 24 button mushrooms, stems removed, washed and dried
    I used crimini (bella) mushrooms
  • 1 garlic clove, minced
  • 1/4 cup of Italian seasoned breadcrumbs
  • 1/4 cup (1 ounce) shredded mozzarella cheese
  • 2 Tbsp shredded Parmesan cheese
    I added another tablespoon, give or take
  • 1 teaspoon dried parsley
  • 3 Tbsp butter, melted
  • 1/4 teaspoon table salt
  • 1/4 teaspoon coarsely ground black pepper

Preheat over to 425

Combine all ingredients and stuff into mushrooms. Place stuffed mushrooms onto tray that has been sprayed with cooking spray.

Bake for 15 minutes, serve immediately…

well, you might want to wait until its cool enough to eat. You might also want to quadrupedal the recipe, it was enough for 2, but its more likely that once you start eating them, you’ll want so much more.

Sidenote: because I used crimini mushrooms, you’ll need more than 24, the recipe almost reaches 50 mushrooms worth. The bite sized nature of the criminis and flavor make it for a better choice, I think.

Posted under: hor d'oeuvres, Mushrooms, Snacks

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