Stuffed Mushroom Stuffing


  • 14 Ounces  large white mushrooms
  • 2 Tablespoons  extra-virgin olive oil
  • 1/2 Cup  butter, divided
  • 1/2 Cup  red bell pepper, finely chopped
  • 6 Ounces  dried 1/2-inch bread cubes
  • 1/2 Cup  grated Parmesan cheese, plus extra for garnish
  • 1/4 Cup  finely chopped Italian parsley
  •   Salt and pepper, to taste
  • 1 1/2 Cup  chicken stock, divided
  • 1/4 Cup  dry white wine

This recipe from makes it easy to add another vegetable to the plate, and is a fun and unconventional way to serve stuffing at Thanksgiving.


Preheat the oven to 425 degrees.

Remove the stems from the mushrooms, set aside the caps, and finely chop the stems. Heat the olive olive oil and 3 tablespoons of the butter in a medium skillet over medium heat. Add the onions and cook until wilted, about 1 minute. Stir in the red pepper and chopped mushroom stems and cook, stirring until tender, about 3 minutes. Remove and cool.

Toss the bread cubes, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables together until thoroughly blended. Add ¾ cup of chicken stock and season to taste with salt and pepper. Stuff the cavity of each mushroom cap with the filling.

Using 2 tablespoons of the butter, grease a 12-by-18-inch baking pan. Arrange the mushrooms side by side in the pan. Sprinkle with Parmesan cheese. Using the remaining butter, dot the top of each mushroom with a small pad of butter. Add the remaining stock, wine, and the last of the parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20 minutes.


This recipe was adapted from the original by Patricia Stagich of Comfy Cuisine. Visit her blog to see the full recipe and read other delicious ones.


Calories per serving:

503 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 145g 223%
  • Carbs 119g 40%
  • Saturated 74g 370%
  • Fiber 14g 54%
  • Trans 4g
  • Sugars 28g
  • Monounsaturated 51g
  • Polyunsaturated 11g
  • Protein 62g 125%
  • Cholesterol 293mg 98%
  • Sodium 2,203mg 92%
  • Calcium 988mg 99%
  • Magnesium 179mg 45%
  • Potassium 2,327mg 66%
  • Iron 11mg 61%
  • Zinc 7mg 44%
  • Phosphorus 1,151mg 164%
  • Vitamin A 1,078µg 120%
  • Vitamin C 124mg 207%
  • Thiamin (B1) 1mg 83%
  • Riboflavin (B2) 3mg 156%
  • Niacin (B3) 31mg 154%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 295µg 74%
  • Vitamin B12 1µg 17%
  • Vitamin D 3µg 1%
  • Vitamin E 8mg 42%
  • Vitamin K 289µg 361%
Have a question about nutritional data? Let us know.
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