- 1 pound medium mushrooms (about 3 dozen)
- 3 tablespoons butter
- ¼ cup finely chopped onion
- 1 ½ cups soft bread crumbs
- ½ teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon turmeric
- ¼ teaspoon pepper
- 1 tablespoon butter
- Heat oven to 350°. Wash, trim and dry mushrooms thoroughly. Remove stems and finely chop enough to measure 1/3 cup.
- Melt 3 tablespoons butter in skillet. Cook and stir chopped mushroom stems and chopped onion in the butter about 5 minutes or until tender. Remove from heat; stir in remaining ingredients except mushroom caps and 1 tablespoon butter.
- Melt 1 tablespoon butter in shallow baking dish. Fill mushroom caps with the stuffing mixture; place mushrooms filled side up in baking dish. Bake 15 minutes.
- Set oven control at broil and/or 550°. Broil mushrooms 3 to 4 inches from heat for 2 minutes.
Our holidays aren’t complete without Mom’s stuffed mushrooms. We aren’t much of a stuffing family. We are a family that calls it stuffing and never “dressing.”
Maybe it’s Midwest thing?
I think that has a lot to do with these stuffed mushrooms. No stuffing could match these! No kidding, she has to serve these on a platter big enough to serve a luau pig because none of us can get enough.
We start swiping them as soon as the platter hits the counter.
These stuffed mushrooms are a perfect appetizer or side dish, and always great for seconds. Rather than making a side of traditional dry stuffing, try these instead!
I hope they’re as much a blessing to your family as they are to ours! Just remember to bring a BIG platter.
Do you call it stuffing too?
I know you’ll enjoy these!