Stuffed Mushrooms

Today has been a very productive day thus far. I cleaned the entire downstairs and washed everyone’s bedding. I made a macaroni salad from the $5 Dinner book to review and now I am watching Thing 1 do her school work. My feet are killing me, my legs are sore, my arms hurt from holding Thing 3 and I am feeling a few years older than I am. I guess if I don’t get the office unpacked I won’t fret because I got more done already than I expected. All thanks to Thing 3 who took a super nap this morning. One day we will be finally unpacked and anything not unpacked in the next two months is going in the trash. If we haven’t searched for it by then, then we probably don’t need it anyway.

Without further adieu, here is the stuffed mushroom recipe. This recipe is pretty easy to put together, don’t be fooled by the fact that it’s mushrooms. It takes no more time to throw together and cook than a cake. Have fun trying out this recipe.


Stuffed mushrooms:
Adapted from

This recipe is from Sandy Farhart. She teaches a cooking class at our church (Cornerstone, in Texas) with our pastor’s wife, Diana Hagee. She featured this recipe in one of her cooking classes. The recipe comes from

2 Tbsp of Olive oil
24 Large (About 2″ Diameter) Mushrooms, Stems removed and chopped, caps reserved (Portobello) OR 2 large Portobello mushrooms
(note: when washing mushrooms….don’t submerge in water, just wipe clean)
1/2 cup chopped fresh fennel bulb or 1 celery stalk
1/4 cup chopped drained oil-packed sun-dried tomatoes.
3 garlic cloves, chopped
1/2 cup of grated Fontina cheese or crumbled Gorgonzola cheese
1/2 cup parmesan cheese
1/4 cup of fresh basil
1 large egg
Additional Olive Oil
Salt & Freshly Ground Black Pepper

These could be made ahead of time and refrigerated over night.
Pre heat oven to 350.
Start with your slicing and dicing. Slice and dice your stems. My stems before I began my chopping.
I always substitute celery for fennel bulb because I usually have celery on hand.
Heat your skillet and oil, add fennel (celery), stems and garlic and sauté until the fennel (celery) and stems are tender. I just use a tbs of minced garlic for this recipe.
My portions will look smaller than stated above because I served this as a side for a date night meal. I only used one small package of mushrooms for this meal. Remember, you can also buy two huge mushrooms and fill them. The measurements above are perfect for that as well.
Add the rest of the ingredients salt and pepper to taste. I always use Gorgonzola instead of Fontina for this recipe. It’s a favorite of ours, but use what tastes better to you. Also, I skip the sun-dried tomatoes all together. We don’t really like them so I just omit that part when making them. The beauty of cooking is that you can change, add, or remove things based on your taste… you can’t really do that in baking. I took this picture before I added the egg.
Once you’ve brushed your olive oil on your mushrooms you are ready to fill them. Do make sure to press the ingredients in there, you will want “stuff” them.
Bake them for about 25 minutes. I ended mine early this go around because they smelled ready about 5 minutes before the timer dinged. Serve. Great as appetizers or sides. I served mine with potatoes and steak this go around. It was our date night meal.
Cooked mushrooms:
If you are looking for a good steak marinade try this:
Olive oil, lemon juice, soy, Worcestershire sauce, garlic powder, minced garlic, parsley, basil, salt & pepper. Mix it & pour over your meat. You just have to eyeball it and throw it in a bag. I don’t have the exact measurements for this, this is one of those things that I do literally just throw together in a bag and wing it. You can marinade your meat anywhere from 30 minutes to 24 hours. The longer the better. For mine, I throw it together in the morning and let it sit in a bag of juicy goodness until the man comes home to grill for me. Happy grilling!