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Renaissance Stuffed Mushrooms

Rated as 4.47 out of 5 Stars

"I created this recipe for a vegetarian friend. It is based on my Italian sausage stuffed mushrooms, but this is more 'veggie' friendly! Enjoy it! If you don't have any garlic olive oil, just use regular olive oil and add an extra clove of garlic."
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Ingredients

1 h servings 122 cals
Original recipe yields 12 servings (12 stuffed mushrooms)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
  4. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
  5. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Nutrition Facts


Per Serving: 122 calories; 10.7 g fat; 1.9 g carbohydrates; 4.8 g protein; 30 mg cholesterol; 134 mg sodium. Full nutrition

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Reviews

Read all reviews 124
  1. 144 Ratings

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Most helpful positive review

I made these Friday night to bring to my neighbor/friends candle party. I sorta snuck in with them & set them on the table & all night I kept hearing "who made these mushrooms, they're really g...

Most helpful critical review

It tasted o.k.--it needed something else...breadcrumbs?

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I made these Friday night to bring to my neighbor/friends candle party. I sorta snuck in with them & set them on the table & all night I kept hearing "who made these mushrooms, they're really g...

I should have submitted a picture. This is a great recipe and easy to make. I change it around a bit. Instead of sauteeing the mushroom cap, I sauteed the stem pieces, along with green onions...

Good mushrooms but as others have mentioned, either double the mushrooms or reduce the filling by half so that you don't have extra leftover. Also, instead of sauting the mushrooms in oil, garl...

I've made these mushrooms several times and they are always well-received. Personally, I like the more traditional "bready" filling so I usually add some fresh bread crumbs (1/2 C. - 1C.) from ...

This was a very good recipe once a couple of adjustments were made. Instead of 12 mushrooms I used 15, only 6 oz of cream cheese instead of 8 oz(otherwise you would have a lot of extra stuffing)...

This recipe was interesting to say the least. Not the best stuffed mushrooms I have ever had, but certainly quite good. This recipe probably does need breadcrumbs - something to give it a little...

These were really good. I didn't read the reviews before making and ended up with a ton of leftover stuffing. But that was ok....I have never made stuffed mushrooms before, and will make again...

These mushrooms were sooo good, they went very fast. I could have filled antoher 6 mushrooms with the extra filling. Instead of wasting the extra filling I served it as dip with pretzles yum, ...

This was one of the easiest and quick stuffed mushroom recipes that I have used. I served it at a party and everyone complimented the recipe! You know its good, when you run out early!! The ...