Total Time
Prep 15 mins
Cook 5 mins

Quick and easy appetizer, good with drinks. This is easy to double or triple to the amount you need.

Ingredients Nutrition


  1. Remove stems from mushrooms and reserve for another use.
  2. In a small pan over medium heat, melt 2 tablespoons of the butter; brush over mushroom caps, coating thoroughly.
  3. In a small bowl, stir together remaining 4 tablespoons butter, garlic and cheese until blended; stir in wine, soy and cracker crumbs until well blended.
  4. Place mushrooms, cavity side up, on a rimmed baking sheet; mound filling in mushrooms, pressing in lightly.
  5. Broil about 6 inches from heat until bubbly and lightly browned, about 3 minutes; serve warm.
Most Helpful

4 5

Good and versatile recipe. I had oversized stuffing mushrooms, so I doubled the filling and used a bleu-chevre blend for half. I also substituted Worcestershire sauce because I was out of soy. The mushrooms can be microwaved for 5 minutes for good results.

5 5

A delicious meze to enjoy with a glass of wine. I actually minced the mushroom stems, sauteed them quickly a non-stick pan until they had released their juices and included them in the filling. I also used 2 garlic cloves. For mushrooms lovers like DH and myself, this was mushroom heaven. A keeper.