• Cooking Time:
  • Servings:
  • Preparation Time: 20


This recipe came about one Saturday night when my husband was working, I tried this out after making stuffed mushrooms for my sisters dinner party.

I serve this with beef, chicken and pork. If there's any left over stuffing mix, I heat it in the microwave and serve paoched eggs over it for a quick breakfast.


  • 1 LB Mushrooms cleaned and stemmed
  • Reserve stems
  • 1/2 stick butter
  • 1 stalk celery chopped
  • 1/2 onion chopped fine
  • 1/2 cup or more of chicken broth
  • approximately 3-4 cups of stuffing (cubes)
  • Garlic powder, seasoned pepper and Parmesan Cheese, to taste


  • Melt butter add onions, celery & seasoning. Chop mushroom stems and add to onions and celery. Saute for aout 7-10 minutes.
  • Add stuffing cubes and chicken broth
  • mix well. Make sure stuffing is moist, but not soggy.
  • One 9" pie dish. Spray with cooking spray and place mushroom caps in pie dish gill side up.
  • Pour stuffing mix over mushroom caps.
  • Sprinkle Parmesan cheese over stuffing. (to taste)
  • Cover with foil and bake 25 minutes, remove foil and bake 5 minutes more.

Categories: Dressing  Side Dish  Stuffing 
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