Italian-Style Stuffed Mushrooms

Italian-Style Stuffed Mushrooms

Category: Entertaining

  • Makes 20 mushrooms

  • Prep Time 25 min

  • Cook Time 32 min


  • 2 lbs. large mushrooms (about 2-in. ea.)

  • 1/2 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 1/3 cup chopped onion

  • 1 Tbsp. garlic

  • 1 cup Italian seasoned dry bread crumbs

  • 2/3 cup shredded mozzarella cheese (about 2-1/2 oz.)

  • 1/4 cup grated Parmesan cheese

  • 2 Tbsp. chopped fresh parsley leaves

  • 1 Tbsp. red wine vinegar

  • 1/8 tsp. ground black pepper

  • 1/4 tsp. salt


  • Preheat oven to 400°. Remove and chop mushroom stems.

  • Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch skillet over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.

  • Arrange mushroom caps on baking sheet, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.

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