Celebrating Modern Jewish Living Through Food, Tradition, and Family
Delicious, two-bite stuffed mushroom appetizers that will be the first to go at your next party.
The Backstory: This classic party appetizer comes to The Jewish Kitchen courtesy of my friend Lisa Dunne, a fabulous cook, fellow Temple Emanuel and Sisterhood member, and one of the very first people I met when I moved to Andover, Massachusetts in the mid 2000s. This recipe was originally published in the Temple’s Sisterhood cookbook, From Bubbie’s Blintzes To Our Gourmet Dishes, back in 2006, and I’m so grateful to Lisa for permission to share it with you here. More of the Backstory after the recipe…
Lisa's Stuffed Mushrooms
- 1/2 lb. medium mushrooms
- 1/3 cup dried breadcrumbs
- 2 green onions, chopped
- 1/4 cup margarine, melted
- 1/2 cup Cheddar or Romano cheese, grated
- splash of white wine
- 1/2 tsp. Italian seasoning
- 1/2 tsp. Kosher salt
- 1/4 tsp. garlic powder
- 1/2 tsp. Worcestershire sauce
- black pepper to taste
Remove stems from mushrooms. Chop mushroom stems. Combine stems and all ingredients except mushroom caps. Fill caps with mixture and put on round microwave plate. Cook on high for 4 1/2 minutes OR cook at 350 degrees for about 10-12 minutes on a cookie sheet in in the oven.
…The Backstory continues: I don’t know anyone who doesn’t love stuffed mushrooms. What’s not to love? Tender earthy mushrooms, savory, buttery, cheesy, crumbly stuffing, and a dish that is always a crowd-pleaser. What’s wonderful about Lisa’s recipe is that you can actually make this in the microwave. You read correctly–stuffed mushrooms in the microwave. So whether you choose to do that or go the old-fashioned route (also detailed below), these only cook for a maximum of 12 minutes. The stuffing can be made ahead and the entire dish pulls together in minutes. That’s my kind of entertaining.