Stuffed Mushrooms II

Carolyn 0

"My family loves these!"

Ingredients {{adjustedServings}} servings 75 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F. (175 degrees C). Grease one 9x13 inch baking dish.
  2. Prepare stuffing according to package directions.
  3. Fill mushrooms with stuffing and layer in baking dish.
  4. Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.
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Reviews 8

  1. 9 Ratings


They are awesome/easy to make. I added salt/pepper and 2tbsp of italian bred crumbs to the soup mixture. They turned out great. Thank you so much.


Didn't see the point of the mushroom soup. It didn't add anything to the flavor and it made the mushrooms messy to eat.

Tracy Pierce

I found this recipe by doing an ingredient was as close to how I remember my mom doing her stuffed mushrooms as I could find, but I did make a few changes. I took the mushroom stems and chopped them finely, then only took about 1/2 to 3/4 cup of stovetop stuffing (I had a can of it, so that made it I put it in a baggie and crushed it a little finer) I fried up the chopped stems in a little margarine, then added the crushed stuffing mix, then added a couple of shakes of parmesan cheese. The liquid from the cream of mushroom soup is enough to make the stuffing 'stick', and these came out fantastic.