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Stuffed Mushrooms

Author Jacqueline


  • 5 T butter
  • 1 small onion minced
  • 3 tablespoons Parmesan cheese
  • 1/2 cup sweet Vermouth
  • ½ teaspoons Worcestershire sauce
  • 1 cup plain bread crumbs
  • 1 lb. mushrooms
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ teaspoon garlic powder
  • ¼ teaspoon oregano


  • Preheat the oven to 350F.
  • Remove the stems from the mushroom caps. Finely chop the stems.
  • Melt the butter in a large skillet. Add the onion and cook until translucent. Add the chopped stems and saute until soft.
  • Stir in the breadcrumbs, parmesan, seasonings and Worcestershire.
  • Pour the vermouth over, and use a fork to lightly toss the ingredients together.
  • Place the mushroom caps in a rimmed baking dish. Spoon the mixture into the caps. Bake in the preheated oven for 15 minutes. Serve warm.