Stuffed Parmesan Mushrooms

Stuffed mushrooms are a classic appetizer. This version is full of flavor and color; it looks beautiful on an appetizer tray.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Serves: 6


  • 12 large mushrooms
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1⁄2 cup crushed saltine crackers
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. minced flat-leaf parsley
  • 1⁄2 tsp. dried oregano leaves
  • 1⁄8 tsp. ground black pepper
  • 1⁄3 cup fat-free chicken broth


  • Preheat oven to 350°F.
  • Wipe mushrooms with damp paper towels and remove stems. Mince stems and combine in small saucepan with olive oil, onion, and garlic. Cook and stir until tender, about 5 to 6 minutes. Remove pan from heat and add cracker crumbs, cheese, parsley, oregano, and pepper.
  • Spoon mixture into mushroom caps, rounding the tops. Place in large baking dish and pour chicken broth around mushrooms.
  • Bake, uncovered, until mushrooms are tender and filling is hot, about 20 minutes. Serve immediately.