Crafts from my heart to yours!

Archive for the category “Appetizer”

Crafting With Food: Stuffed Mushrooms

II always have seen a recipe as just a suggestion rather than a rule!   Just like with arts & crafts I am unable to look at a recipe without immediately planning on how I can put my own twist on it! 

I use to make these for parties but haven’t made them in years.  My niece expressed a desire for stuffed mushroom for our family Christmas Eve party so I dusted off the recipe and whipped up a batch.  I had some cream of chicken soup leftover from a green bean casserole and much stuffing was a little dry so I added a little.  They were such a hit that they were requested for our New Year’s Eve party! 

This time I added more soup and added cheese & onions to the top.   Again a smash hit! 

I’d love to share with you my handcrafted mushrooms, but since I can’t I’ll give you the recipe and let you try it on your own.

Enjoy! And happy food crafting!

Stuffed Mushrooms


  • Fresh Whole Mushrooms, 1 Pound
  • 1 T Fresh Minced Garlic
  • 3 Tsp. Shredded Italian Cheese
  • Additional Shredded Italian Cheese For Topping
  • 2 T Melted Butter
  • 1 Cup Italian Seasoned Bread Crumbs
  • Fresh Ground Pepper to taste
  • 1 Tsp. Each Garlic And Onion Powder
  • ½ Can Of Cream Of Chicken Or Cream Of Mushroom Soup
  • 6 T Olive Oil


  1. Pre-heat oven to 350 degrees.
  2. Pour olive oil in a shallow glass baking dish.
  3. Wash and dry mushrooms.
  4. Remove stems from mushrooms and dice stems finely.
  5. Melt butter in a medium glass bowl in the microwave.
  6. Add diced mushrooms to melted butter.
  7. Add seasonings to the bowl and mix well.
  8. Add 3 tsp. of Italian Cheese, ½ can of the soup, and 1 cup of seasoned bread crumbs to bowl.  Stir well to moisten bread crumbs.
  9. Take a little more than a bouncy ball amount of the stuffing and form into a ball.
  10. Press gently into mushroom cap and press down well.  The stuffing should be mounded up a little.
  11. Place in the baking dish.
  12. Add shredded cheese to the top of the mushrooms.
  13. Bake in oven for 22 minutes.
  14. Remove and check for doneness.   If the mushrooms aren’t done put them back in the oven for 2 or 3 minutes.


  • You can also make these with plain breadcrumbs.
  • Add any other seasonings you like to the stuffing – rosemary, basil, parsley, etc.
  • Top with crumbled French’s Fried Onions.
  • If you have extra stuffing left over, and I do, place it in a small baking dish, top with cheese and bake with the mushrooms.  My son and I like to use the stuffing as a chip dip.  It is excellent!

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