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  • Writer's pictureTommy Centola

Cheese-Stuffed Mushrooms

Updated: Jan 4, 2020

Time to take a break from entrées. This week, I will post two appetizers. Today’s recipe is great for a cocktail party.

16 large Mushrooms

2 tablespoons Olive Oil

4 tablespoons Italian Dressing

1 cup Onion, chopped

1 tablespoon Garlic, minced

1/2 teaspoon Italian Seasoning

1 teaspoon Lemon Pepper

1/2 teaspoon Parsley flakes

2 tablespoons Salsa

2 tablespoons Butter

1/3 cup Italian Breadcrumbs

3 tablespoons grated Parmesan cheese

1/2 cup White Wine

Pull stems out of the mushroom caps. Set aside caps. Mince stems.

Place anon-stick skillet over medium-low heat. When hot, add olive oil and 2 tablespoons Italian dressing. Swirl in bottom of pan.

Once oil is hot, add onion and sauté 5 minutes, until onion starts to brown. Add garlic, chopped mushroom stems, Italian Seasoning, lemon pepper, parsley, and salsa. Stir and sauté 5 minutes.

Melt butter into mixture and stir in breadcrumbs. Add cheese and stir. Remove from heat and allow to cool.

Preheat oven to 350 ℉. Spray a large glass baking dish with nonstick cooking spray. Stuff mushrooms with mixture and arrange in bottom of baking dish. Mix together white wine and remaining two tablespoons Italian dressing and pour into bottom of pan.

Cover with foil and bake for 30 minutes. Uncover and continue baking an additional 15 minutes until browned.


Good Cooking, Good Eating and Good Living!

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