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Super Stuffed Mushrooms Print E-mail

The brown or white mushrooms you see in the grocery store have two parts. The cap is the round part and the stem holds the round part up when the mushroom is growing.

There's another part of the mushroom that grows underground that's kind of like its roots but that's another story.

If your oven is going to be completely taken up by the turkey on Thanksgiving Day, you can bake these yummy appetizers ahead of time and just pop them into the microwave for about 30 seconds to warm them up.

{Makes 2 dozen appetizers}

You'll need:

  • 24 regular-sized mushrooms
  • 8 ounces of ground chicken or tofu
  • 1/4 cup of bread crumbs
  • 1/4 cup of Parmesan cheese
  • 1-2 cloves of garlic - finely minced
  • 2 tablespoons of olive oil plus some for drizzling
  • 2 teaspoons of finely chopped parsley
  • 1 teaspoon of fennel seeds
  • 1/8 teaspoon of black pepper
  • 1/8 teaspoon of salt
  • 1/4 cup of water
  • Adult help


  • Measuring cups and spoons
  • Paper towels
  • A medium-sized bowl
  • A teaspoon
  • A shallow baking dish
  • Hot pads
    1. Heat the oven to 350 degrees F.
    2. Wash the mushrooms. Pat them dry with paper towels.
    3. Use a twisting motion, remove the mushroom stems. If any of the stem is left in the mushroom cap, use the teaspoon to scoop it out. Don't dig too deep or you'll break the cap.
    4. Arrange the mushrooms in the baking pan.
    5. Put the ground chicken or tofu into the bowl. Add the bread crumbs, cheese, garlic, parsley, fennel seeds, salt, pepper and 2 tablespoons of oil. Mix well. (Use your hands if you want.)
    6. Fill each mushroom with stuffing. As Grandma Patti says, "Be generous." Mound the filling up so the stuffed mushroom becomes almost a little ball.
    7. Pour the water into the baking dish, around the mushrooms.
    8. Drizzle a little olive oil over the tops of the stuffing.
    9. Pop the pan in the oven for 20-25 minutes or until the tops start to have little brown patches here and there.
    10. Ask for adult help getting them out of the oven because not only will the baking dish be hot, but the scalding water and oil in the pan can splash.
    11. Serve immediately or let them cool completely then put them in a covered container in the refrigerator. Then warm them up just before serving.

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