Stuffed Mushrooms with Cheese
A scrumptious appetizer that goes well with any kind of pasta dish. Can also be served by itself.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms
|
|
| 1 | cup |
bread crumbs
italian-style |
|
| ¼ | cup |
worcestershire sauce
|
|
| 1 | each |
eggs
beaten |
|
| 4 | ounces |
pepperoni slices
|
*
|
| 8 | ounces |
mozzarella cheese
shredded |
|
| ½ | cup |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms
|
|
| 237 | ml |
bread crumbs
italian-style |
|
| 59 | ml |
worcestershire sauce
|
|
| 1 | each |
eggs
beaten |
|
| 115.6 | ml/g |
pepperoni slices
|
*
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
| 118 | ml |
onions
chopped |
|
Directions
Remove stems from mushroom caps. Chop stems into small pieces and put into a large bowl. Add remaining ingredients and mix together with your hands so that the mixture sticks together. If mixture is too dry, add another beaten egg.
Place mushroom caps in heavy baking pan and fill each cap with a mound of mushroom mixture. Use leftover mixture to cover mushrooms already stuffed.
Cover pan and bake at 350℉ (180℃) for about 30 minutes or until cheese is bubbling. Serve immediately.
