Mushroom-Stuffed Mushrooms

One of my college roommates always made these mushrooms, but I could never eat her version, because she put bacon in them. So I tweaked her recipe to fit my kosher needs and created this pareve recipe.


  • 1 8 oz. package of button mushrooms
  • 1/2 white onion, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup of herbed breadcrumbs
  • 3 tablespoons of olive oil, for the pan


  1. Pop the stems out of the mushrooms and set the caps aside
  2. Heat the olive oil in a skillet over medium heat
  3. Add the chopped onions and garlic into the pan and cook until fragrant and transparent
  4. Chop up the stems of the mushrooms and add them to the pan
  5. Add the breadcrumbs into the pan and cook for about 5 minutes
  6. Place the caps onto a greased baking sheet and use a spoon to stuff the mushroom caps with the mushroom filling
  7. Bake the stuffed mushrooms at 350 degrees for 20 minutes

If I didn’t make these to accompany a meat meal, I might add some cheese to the mix. I definitely didn’t miss the meat, since mushrooms have such a meaty texture.