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Balsamic-Glazed Stuffed Mushrooms

Rated as 5 out of 5 Stars

"A Bobby Flay Recipe"
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40 m servings 250
Original recipe yields 6 servings


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  1. Preheat oven 400 degrees F.
  2. Toss mushroom caps with 1 tablespoon oil in large bowl. Season, if desired, with salt and pepper. Arrange mushroom caps in 13 x 9-inch baking dish, stem-side-down. Bake 10 minutes or until golden brown. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up.
  3. Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper. Turn into medium bowl. Stir in 1/4 cup mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs. Evenly spoon mixture into mushrooms.
  4. Combine remaining 1/4 cup mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese. Bake 15 minutes or until mushrooms are golden and heated through.

Nutrition Facts

Per Serving: 250 calories; 21.3 9.1 5 10 239 Full nutrition


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I made these for a derby party and they were a huge hit! They were very time consuming, and I wouldn't make them for any reason other than a special occasion, but it was worth the effort. The ...