Savory Stuffed Mushrooms Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Green onion3 Tablespoon, minced
 Butter/Margarine5 Tablespoon
 Frozen artichoke hearts9 Ounce, chopped (1 Package)
 Cooked ham8 Ounce, finely chopped
 Marjoram leaves1 Teaspoon
 Salt3⁄4 Teaspoon
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Parmesan cheese3 Tablespoon, grated
 Dry white wine3⁄4 Cup (12 tbs)
 Parsley sprigs1 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1336 Calories from Fat 780

% Daily Value*

Total Fat 88 g136%

Saturated Fat 51 g255.2%

Trans Fat 0 g

Cholesterol 403.3 mg

Sodium 2884.3 mg120.2%

Total Carbohydrates 35 g11.5%

Dietary Fiber 5.2 g20.9%

Sugars 7.6 g

Protein 75 g150.1%

Vitamin A 90.7% Vitamin C 49.4%

Calcium 69.9% Iron 30.9%

*Based on a 2000 Calorie diet


Remove stems from mushrooms; finely chop stems.
Melt 2 tablespoons of the butter in a frying pan over medium heat.
Add mushroom stems and onion; cook, stirring, until onion is limp.
Remove from heat and stir in artichokes, ham, marjoram, salt, bread crumbs, and egg until blended; set aside.
Melt remaining 3 tablespoons butter in a 9 by 13-inch baking pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushroom cap, pressing it in firmly. (At this point you may cover and refrigerate until next day.)
To bake, sprinkle mushrooms with cheese and pour wine into pan.
Bake, uncovered, in a 400° oven for 15 to 20 minutes or until hot throughout.
Serve hot, garnished with parsley, on individual plates.
Provide forks.