Ingredients for Baked Stuffed Mushrooms Caps
- Mushroom caps for stuffing, with 1/4 cup finely chopped stems
- Butter (for melting into filling and buttering baking sheet, quantity not specified)
- Onion (quantity not specified)
- Dry White Wine (quantity not specified)
- Dry Breadcrumbs (quantity not specified)
- Cooked Bacon, crumbled (quantity not specified)
- Parsley (quantity not specified)
- Olive Oil (quantity not specified)
- Garlic Clove(s) (quantity not specified)
- Oregano Leaves (quantity not specified)
- Salt and Pepper (quantity not specified)
- Monterey Jack Cheese (not specified in recipe steps)
- Parmesan Cheese, for generous sprinkling
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Stuffed Mushrooms Caps? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Stuffed Mushrooms Caps
- Preheat oven to 350°F (175°C).
- Gently remove mushroom stems from caps and set caps aside.
- Finely chop enough stems to measure 1/4 cup. Set aside.
- In a medium skillet, sauté the chopped mushroom stems, onion, and garlic in olive oil over medium heat until softened, about 5 minutes.
- In a bowl, combine bread crumbs, crumbled bacon, parsley, oregano, salt, and pepper.
- Add the bread crumb mixture to the skillet with the sautéed vegetables. Stir in the melted butter and white wine. Cook for 1-2 minutes, allowing the mixture to absorb the liquid.
- Spoon the mushroom filling into each mushroom cap.
- Arrange the stuffed mushrooms on a buttered baking sheet.
- Sprinkle generously with Parmesan cheese.
- Bake for 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
19g
Carbs
1g
