Stuffed Mushrooms

Stuffed MushroomsThis past Sunday brought upon us a football game, and as we might recall from any of my previous fall posts, Sunday football brings about good food, whether it be an appetizer or a comfort dish. As we were heading back from a trip to the mall, the obvious question was, ‘What should we have for the game?’. My wife instantly said chili. Chili it was, but I had something else on my mind, as the day before I had purchased a few things at the store, stuffed mushrooms.

On average, I make stuffed mushrooms four times a year, typically when friends or family come over, because they are not only easy to make, but they make a nice and hearty appetizer. For this batch of stuffed mushrooms, I used portabella mushrooms, and pork, however you will note below that I stuff them differently throughout the year.


  • 3 large portabella muchrooms, stemmed and cleaned of dirt
  • 1 cup of pork, uncooked and seasoned (see below)
  • 2 green onions, finely chopped
  • Salt to season
  • Pepper to season
  • 2 tbsp sherry cooking wine
  • Parmesan cheese

Combine your pork with the green onions, sherry, parmesan cheese, and salt and pepper and let it marinate for one hour or longer. In the meantime, clean your mushrooms and set aside. In order to clean the mushroom, I typically lightly dampen a piece of paper towel and gently remove the dirt. You do not want to put them in, or under water.

Preheat your oven to 375 degrees. Once your meat is done marinating, liberally stuff each mushroom with the pork. Place on a baking tray and cook for roughly 15-20 minutes until the pork is cooked through. Sprinkle with some parmesan cheese, and serve warm.

Other stuffing alternatives that I have had success with is warmed cream cheese on the stove top, with chopped garlic and parmesan cheese; this one is really rich, so be careful. Another great one to play with is a heated portabella mushroom and with a dollop of the blue cheese dressing.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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