Stuffed Mushrooms Parmigiana
Savory stuffed mushrooms topped with Parmesan cheese and herbs, combining smoky pepperoni, green peppers, and a crispy cracker topping for a flavorful appetizer or party snack.
Ingredients
- 12 large fresh mushrooms ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1 medium onion, finely chopped ⓘ
- 2 oz. pepperoni, diced ⓘ
- 1/4 cup finely chopped green pepper ⓘ
- 1 small clove garlic, minced ⓘ
- 1/2 cup finely crushed crackers (Ritz) ⓘ
- 3 Tbsp. grated Parmesan cheese ⓘ
- 1 Tbsp. snipped parsley ⓘ
- 1/2 tsp. seasoned salt ⓘ
- 1/4 tsp. oregano ⓘ
- dash of pepper ⓘ
- 1/3 cup chicken broth ⓘ
Instructions
- Remove mushroom stems; finely chop stems and reserve.
- Drain mushroom caps on paper towel.
- Melt butter in a skillet; add onion, pepperoni, green pepper, garlic, and chopped mushroom stems.
- Cook until vegetables are tender but not browned.
- Add cracker crumbs, Parmesan cheese, parsley, seasoned salt, oregano, and pepper; mix well.
- Stir in chicken broth.
- Spoon stuffing into mushroom caps.
- Place caps in a baking pan with 1/4 inch water covering the bottom.
- Bake uncovered at 325°F (160°C) for about 25 minutes.
Tips & Substitutions
For a lighter option, consider substituting turkey pepperoni or omitting it altogether. You can also use gluten-free crackers to make this dish suitable for gluten-sensitive guests. To enhance flavor, add a pinch of red pepper flakes for a bit of heat. For a fresh twist, consider adding chopped spinach or sun-dried tomatoes to the stuffing mixture.
Serving Suggestions
Serve these stuffed mushrooms as a delightful appetizer or as a side dish alongside a fresh salad or pasta. They pair beautifully with *Helen'S Favorite Chicken And Dumplings* for a comforting meal. Garnish with additional parsley or a sprinkle of extra Parmesan cheese for added appeal.
Storage & Reheating
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid microwaving, as it can make the mushrooms soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Mushrooms Parmigiana contains roughly 367 calories, with 14g protein, 79g carbohydrates, and 9g fat. It is an excellent source of iron (210% of the Daily Value), dietary fiber (155% of the Daily Value), and calcium (127% of the Daily Value), and a good source of vitamin C and vitamin D. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Simply store it in the refrigerator and fill the mushroom caps before baking. This allows the flavors to meld, making for a more delicious dish.
What type of mushrooms work best for this recipe?
Large, fresh white or cremini mushrooms are ideal for stuffing as they hold their shape well. Avoid using small or overly soft mushrooms, as they may not hold the stuffing effectively.
Can I freeze stuffed mushrooms?
Yes, you can freeze uncooked stuffed mushrooms for up to 3 months. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).