Recipes: Appetizers & Snacks

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Vegetable Stuffed Mushrooms


  • 24 medium size mushrooms
  • 1 Tbsp. of butter
  • 3 cloves minced fresh garlic
  • 1 tsp. minced shallot
  • 1/3 cup fine diced sweet onion
  • 1/3 cup fine diced green peppers
  • 1/3 cup fine diced red pepper
  • Stems from 24 mushrooms fine diced
  • 1 cup Ian’s Panko breadcrumbs (Original or Whole Wheat variety)
  • 1/2 cup grated parmesan cheese
  • 1 large egg whisked
  • 1 tsp. of salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder


  1. Wash vegetables thoroughly and dry with paper towel.
  2. De-cap Mushrooms and save stems for chopping. Place mushrooms upside down on paper towels to remove excess water.
  3. In a large sauté pan, heat butter under high heat. Add garlic, shallot and sauté for 1 minute on medium heat.
  4. Add diced onion, green pepper, red pepper and diced mushroom stems. Sauté until translucent and remove from heat. Let cool a few minutes.
  5. Add Ian’s Panko Bread crumbs, Parmesan cheese, whisked egg, salt, ground black pepper, onion powder, and garlic powder to cooled sautéed vegetables mix.
  6. Cut bottoms of mushroom caps so they can lay flat on cookie sheet without rolling around when being moved.
  7. Fill mushroom caps equally with stuffing mixture and refrigerate until needed.
  8. Place in preheated oven at 375º bake for 10-12 minutes until mushroom caps are soft and stuffing is heated to 165º internally.

Servings: 24 single servings

Recipe provided by Ians

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