My family loves these!

Carol

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Recipe Summary

Servings:
24
Yield:
1 pound
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. (175 degrees C). Grease one 9x13 inch baking dish.

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  • Prepare stuffing according to package directions.

  • Fill mushrooms with stuffing and layer in baking dish.

  • Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.

Nutrition Facts

75 calories; protein 3.2g 6% DV; carbohydrates 12.2g 4% DV; fat 1.6g 3% DV; cholesterol 1.2mg; sodium 348.5mg 14% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
They are awesome/easy to make. I added salt/pepper and 2tbsp of italian bred crumbs to the soup mixture. They turned out great. Thank you so much. Read More
(17)

Most helpful critical review

Rating: 2 stars
11/26/2004
Didn't see the point of the mushroom soup. It didn't add anything to the flavor and it made the mushrooms messy to eat. Read More
(14)
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/09/2003
They are awesome/easy to make. I added salt/pepper and 2tbsp of italian bred crumbs to the soup mixture. They turned out great. Thank you so much. Read More
(17)
Rating: 2 stars
11/26/2004
Didn't see the point of the mushroom soup. It didn't add anything to the flavor and it made the mushrooms messy to eat. Read More
(14)
Rating: 4 stars
12/26/2008
I found this recipe by doing an ingredient search...it was as close to how I remember my mom doing her stuffed mushrooms as I could find, but I did make a few changes. I took the mushroom stems and chopped them finely, then only took about 1/2 to 3/4 cup of stovetop stuffing (I had a can of it, so that made it easier...plus I put it in a baggie and crushed it a little finer) I fried up the chopped stems in a little margarine, then added the crushed stuffing mix, then added a couple of shakes of parmesan cheese. The liquid from the cream of mushroom soup is enough to make the stuffing 'stick', and these came out fantastic. Read More
(9)
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Rating: 4 stars
11/29/2005
I made this a couple years ago at Thanksgiving and ever since, I get relatives making me assure them I'll be making "those stuffed mushrooms of yours" at every event. Everyone loves them so much and I almost feel guilty because they are so easy to make! I have family members that are allergic to seafood so that's why I first made these instead of crab stuffed ones, and there sure aren't ever any complaints. The ingredients are cheap too! I'm sure I'll be making them for Christmas this year too, thanks for the recipe :) Read More
(7)
Rating: 5 stars
11/29/2004
This was hands-down the best side dish on the Thanksgiving table. I cooked it a little longer than the recipe said and that alleviated some of the mushy feel. Thank you so much for submitting this recipe. Read More
(6)
Rating: 4 stars
03/31/2008
The first time I looked at this recipe I sort of chuckled...Then I made it...WOW... I can tell you this...simple and good. For those of us who grew up with box stuffing, this recipe adds a little twist to "simple"...The mushrooms covered in the soup is heaven...Just ask some of my clients! Read More
(4)
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Rating: 4 stars
12/23/2005
They are delicious!!!!!!!!! Read More
(4)
Rating: 1 stars
11/19/2004
i didn't really like this recipe although i think i might have if the mushrooms had been fried or something previously and the stuffing as well. it was too mushy for me. Read More
(2)
Rating: 5 stars
01/10/2018
These were simple and delicious! I spiced up the soup a bit with some garlic powder and pepper, which was a great addition. I will be making this simple side again, for sure~YUM! Thanks for sharing. :) Read More
(1)
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