Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER
• Current Issue
 • Newsletter Archive
• Sign Up Now
DVO COOKBOOKS

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...
Stuffed Party Mushrooms

Serves: 10

Print this Recipe

Prep Time: 20 minutes (ready in 45 minutes) - Yield: 10 servings


   1 pound medium-sized fresh whole mushrooms
   1/4 cup grated Parmesan cheese
   1/4 cup unseasoned dry bread crumbs
   1/4 cup finely chopped onions
   1/2 teaspoon dried oregano leaves
   1/4 teaspoon salt
   1/8 teaspoon pepper
   1 garlic clove, minced

1. Heat oven to 350°F. Brush or wipe mushrooms with damp cloth. Remove stems from mushrooms; set caps aside. Finely chop mushroom stems.

2. In medium bowl, combine chopped stems and all remaining ingredients; mix well. Press mixture firmly into mushroom caps, mounding on top. Place in ungreased 13x9-inch pan.*

3. Bake at 350°F. for 18 to 23 minutes or until thoroughly heated. Serve warm.

TIP: *At this point, stuffed mushrooms can be covered and refrigerated for up to 4 hours. Bake as directed above.

Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 30 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 1 g 2% * Sugars: 1 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Vegetable


Stuffed Party Mushrooms comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!







Cranberry-Glazed Appetizer Meatballs
Deviled Eggs
Maple-Apple Party Riblets
Shrimp Cocktail
Shrimp Balls
Cream Cheese Puffs
Stuffed Party Mushrooms
Mini Swiss Quiches
Roasted Chicken Nachos
Beef Canapes with Caper Mayonnaise
Cucumber-Dill Stuffed Cherry Tomatoes
Chicken Liver Pate
Bacon-Wrapped Rumaki
Spicy Honey Chicken Drumettes
Easy Pesto Pinwheels
Shrimp and Pineapple Kabobs
Fiesta Quesadillas
Turkey Club Tortilla Roll-Ups
Chicken Salad Spread
Egg Salad Spread
Seafood Salad Spread
Ham Salad Spread
Sun-Dried Tomato and Cheese Pizza
Mediterranean Salsa with Crostini
Bean and Corn Salsa
Pineapple Salsa
Garden Fresh Salsa
Green Chile Cheesecake Spread
Classic Guacamole
Tomato and Basil Bruschetta
Gruyere Chicken Triangles
Easy Vegetable Pizza
Dilly Dip
Light Spinach Dip
Lemon Yogurt Fruit Dip
Chili Potato Dippers with Cheddar Jalapeno Dip
Hot Spinach Jalapeno Cheese Dip
Layered Ranchero Dip
Spicy Cajun Dip
Roasted Vegetables with Spicy Aioli Dip
Warm Roasted Pepper and Artichoke Spread
Baked Crabmeat Spread
Crescent-Wrapped Brie
Baked Brie with Mango
Salmon and Cream Cheese Pate
Apple Cheese Ball
Party Snack Mix
Tropical Fruit Rum Slush
Party Punch
Cranberry-Raspberry Wine Coolers
Ultimate Chocolate Malt
Fruit Sangria
Strawberry Yogurt Smoothies
Old-Fashioned Lemonade
Sunrise Mimosas
Rich and Creamy Eggnog
Hot Cocoa
New England Mulled Chowder
Cook's Note: Fresh Vegetable Dippers
Cook's Note: Garnishes for Party Sandwiches
Sandwich Ideas
Vegetable Dipper Quantities
Cook's Note: Handling Jalapeños
Cook's Note: Garnishes for Dips
Cook's Note: Garnishes for Vegetable Platters
Cook's Note: Warming a Punch Bowl
Cook's Note: Making an Ice Ring
Punch for a Bunch
Tips for Perfect Coffee
Basic Coffee Recipe
Types of Tea
Tips for Better Tea















































































Cook'n Organize your recipes with the Cook'n
Recipe Software




Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656