Stuffed Mushrooms

Stuffed Mushrooms

Serves 4

8 large, open-capped mushrooms (champignons)

1 1/4 cups dry bread crumbs

1/2 cup chopped olives

5 anchovies

2 tablespoons capers

2 tablespoons chopped parsley

1 tablespoon chopped basil

1/3 cup finely chopped walnuts

1/3 cup olive oil

Salt and Pepper




Preheat oven to 375 degrees. Remove mushroom stems. Mix remaining ingredients together thoroughly. Stuff mushroom caps with mixture and bake in oven for 25 minutes.

Here's my recipe...


I container of stuffing mushrooms, stems removed and reserved...
italian breadcrumbs about 1/2-3/4 cup
1/2 medium onion chopped really fine
parmesean cheese
olive oil

In a food processor ... )OK OK before you get your Apron in a knot- if you don't have a FP it's OK- I used to make this before I had one) chop the onions and set aside

Then take mushroom stems and put those through the FP

In saucepan give 3 turns around the pan with Olive Oil and put in the onions- cook them down about 5-7 minutes and then add mushroom stems that were just ground down in FP....

Sautee for a while... (7 minutes)

In the meantime you turn on the oven (350) and lay out the mushrooms on baking sheet.... salt & pepper caps and sprinkle with cheese....


Now- you add breadcrumbs. You will sortof add breadcrumbs, mix it in- then add olive oil, then a little more breadcrumbs... basically until you can roll a ball with the stuffing and it will hold.

Stuff mushrooms... then drizzle w. olive oil... bake for 20 minutes.