Baked Stuffed Mushrooms
Prep time
Cook time
Total time
These stuffed mushrooms are meaty and delicious and would be perfect for meatless Mondays.
Recipe type: Appetizer
Cuisine: American
Serves: 4
Buttered Bread Crumbs
  • 4 slices of bread processed into fine crumbs in food processor
  • 2 tbs butter
Mushroom Stuffing
  • 1 lb. button mushrooms, wiped clean and chopped and the stems from the large mushrooms (I used the food processor)
  • 1 tablespoon ricotta cheese
  • ¼ cup freshly grated parmesan cheese
  • 2 tbs butter
  • ¼ cup finely chopped onion
  • 1 clove garlic finely minced
  • 2 slices bacon, chopped into small pieces
  • ½ tsp salt
  • Black pepper to taste
  • 2 tbs grated carrot
  • 1 tbs olive oil
  • ½ tsp mixed herbs
Stuffed Mushrooms
  • 8 large portobello or field mushrooms, cleaned or peeled, stems removed
  1. In a frying pan, saute bacon pieces for a few minutes and then add the carrot and onions with a little bit of salt and cook for 2 minutes.
  2. Add the mushrooms and butter and cook on medium high heat for 2 minutes and then add the garlic and cook for a minute or so longer. Set aside to cool in a bowl.
  3. In the same frying pan melt 2 tbs butter and when it begins to foam add the bread crumbs and stir to coat. Do not let them turn brown - the oven will do that bit.
  4. To the bowl with the mushroom mixture add the ricotta cheese, parmesan cheese, remainder of the salt, some black pepper and the mixed herbs and stir to combine.
  5. With a pastry brush, spread oil over the top and bottom of the large mushrooms and place cavity side up in a greased baking pan. (I used spray oil but you could use baking paper)
  6. Divide the mushroom mixture between the mushrooms, piling it in the center.
  7. Place in oven for 10 minutes before topping with the buttered bread crumbs and bake for an additional 15 minutes or until the crumbs are golden brown.
  8. Garnish with chopped parsley.
Recipe by Orgasmic Chef at