Garlic Bread Crumb Stuffed Mushrooms

Mushroom caps filled with buttery garlic bread crumbs and baked at 350°F until cooked through and browned on top, about 15 minutes.

VegetarianNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Mushroom caps stuffed with golden garlic bread crumbs on a platter
  • Prep 20 min
  • Cook 15 min
  • Total 35 min

Updated

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Sandra Mills's Stuffed Mushrooms II use the same mushroom caps as her first version, with a simpler and very popular filling: bread crumbs mixed with melted butter and garlic powder.

The crumbs turn golden and crisp while the mushrooms cook through. Use plain or seasoned bread crumbs.

Ingredients

  • 1 pound large mushrooms suitable for stuffing
  • 1 1/2 cups of bread crumbs or seasoned bread crumbs
  • 1/2 stick of butter or margarine, melted
  • 1 teaspoon garlic powder

Instructions

  1. Heat the oven. Preheat the oven to 350°F.
  2. Prepare the mushrooms. Remove the stems from the mushrooms. Wash and dry the mushroom caps.
  3. Make the stuffing. Mix the bread crumbs, melted butter and garlic powder.
  4. Fill. Fill each cavity with the crumb stuffing and place the mushrooms on a cookie sheet.
  5. Bake. Bake at 350°F until the mushrooms are cooked through and the tops are browned, about 15 minutes.

VegetarianNo added sugar

Tips

  • Chop the stems finely, saute them in a little butter, and mix them into the crumbs for extra mushroom flavor.
  • A little grated Parmesan in the crumbs is a good addition.

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