Stuffed Mushrooms

In these, we’re confronted with the paradox of Cultural Authenticity vs. Stovetop Stuffing on Crack.

Y’all know what always wins out in the end.

Eat them as a meal, bring them to a party, keep them to yourself.

All signs point to “Yes.”


  • 1 package cremini mushrooms
  • 1/4 red onion, minced
  • ~ 1 T butter
  • ~3-4 T whipped cream cheese
  • 1/4 c bread crumbs
  • Salt and pepper
  • Oregano


  • Preheat oven to 400 degrees
  • Rinse mushrooms and remove stems.  Set stems aside
  • Place mushrooms stem-side down in a lightly greased baking dish.  Place in oven for 10 minutes or until mushrooms begin to exude brown liquid
  • Remove from oven.  Remove mushrooms from pan, drain liquid from pan and replace mushrooms in pan, stem side up
  • Finely chop mushroom stems.  Over medium heat, melt butter, add chopped mushroom stems
  • Saute for approximately 5 minutes.  Incorporate onions, continue to cook until onions are translucent.  Season with salt, pepper and oregano to taste
  • Transfer seasoned mushroom and onion mixture from frying pan to bowl.  Mix in bread crumbs and cheese.  The mixture will be thick
  • Using a small spoon (I’ve found that a half teaspoon works well), scoop stuffing mixture into mushroom cavities
  • Return mushrooms to oven.  Bake uncovered for ~20 minutes
  • Serve

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