All Recipes

Onion and Swiss Stuffed Mushrooms

20 Mins


1 Pound Button Mushrooms

2 Slices Martin's Whole Wheat Potato Bread, slightly dried

1/2 (1/2 Cup) Onion, minced

1 Teaspoon Parsley

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Salt

1/2 Cup Shredded Swiss Cheese

2/3 Cup Vegetable Broth or Water

Serves: 4-6


Step 1

Move your oven rack to the top position. Preheat oven to 450⁰F.

Step 2

Wipe mushrooms of any dirt with a dry paper towel. Remove stems, so that the caps create a small bowl. Place the caps, upside down on an aluminum foil lined baking sheet. Dice the stems and set aside.

Step 3

Place bread slices in a food processor and pulse until you get breadcrumbs. Add onions, parsley, garlic, and salt. Pulse to combine. Add cheese, and pulse again. Add vegetable broth, a little at a time, until the stuffing is moist and sticks together.

Step 4

Fill each mushroom cap with ½ tsp of filling.

Step 5

Bake caps 10 -12 minutes, until stuffing begins to crisp and mushrooms begin to soften.

Step 6

Cool slightly before serving.