Celebrating Modern Jewish Living Through Food, Tradition, and Family
Kosher Cheesy Stuffed Mushrooms
Cheesy, crumbly, and savory, Kosher cheesy stuffed mushrooms are the perfect two-bite finger foods for your next get together.
The Backstory: These savory appetizers are the perfect party starter for just about any occasion. They’re savory, fresh-tasting, and their crunchy, cheesy topping make them almost addicting. You simply cannot stop at one. My dear friend Carla Tinebro taught me how to make these when I lived in Chicago during the mid-90s. We made them often in those years, when we’d host Saturday night cocktail parties, usually around different cuisines and themes. More often than not, however, Carla made these delectable two-bite appetizers and everyone was grateful for it. I can imagine them on a platter now, and my mouth is literally watering! More of the Backstory after the recipe…
Lisa's Stuffed Mushrooms
The delicious two-bite appetizers are the perfect party starters for any occasion. Fresh mushrooms are stuffed with a mixture of sauteed mushroom stems, onions and breadcrumbs and then baked until golden brown. Delish!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Ingredients
- 1 package fresh mushrooms
- 3 tbsp. margarine or butter
- 1/4 cup onion
- 1/4 - 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
Instructions
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Wash and dry mushrooms. Separate the stem from the caps. In a food processor, mince only the mushroom stems. Melt margarine in a frying pan. Saute the mushroom stems for a few minutes.
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Mince the onion and add to the mixture. Saute for 3 to 4 minutes. Add enough bread crumbs to form a stuffing like texture. Fill the mushroom caps with the mixture. Sprinkle with Parmesan cheese.
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Bake at 350 degrees for approximately 15 minutes minutes or until mushrooms are cooked.
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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