stuffed mushrooms on plate

What You'll Need:

  • Cooking oil
  • 12 ounces small whole mushrooms, shitake or baby bella work well
  • 1 ½ cup cornbread, crumbled
  • ¾ cup stock or water
  • 2 ounces butter, melted
  • ½ small onion, small dice
  • 1 stalk celery, small dice
  • 1 small carrot, small dice
  • ¼ cup roasted red pepper, small dice
  • ½ cup cheese, grated
  • 1 egg
  • Fresh herbs, minced
  • Salt and pepper to taste


Preheat oven to 400° F. Brush the dirt from the mushrooms with a damp towel and remove the stems. Toss them in a bowl with just enough cooking oil to coat. Sprinkle with salt and pepper. Spread in a single layer on a baking sheet, stem side up. Roast in the oven for about 10 minutes. Set aside to cool. If there is a lot of liquid in the pan, add it to the stuffing mixture.

Heat a large saute pan over medium high heat. Drizzle enough cooking oil in the bottom just to coat the bottom of the pan. Saute the onion, celery, carrot, and red pepper for 5-6 minutes or until tender.

Place the crumbled cornbread in a medium bowl and add the stock and melted butter. Add the sauted vegetables, most of the grated cheese and stir to mix. Season with salt and pepper and taste. Reseason if necessary. Once the seasoning is correct, add the egg and stir.

Spoon the stuffing mixture into the mushroom caps. Top with the rest of the cheese. Place back in the oven for 6-7 more minutes or until the cheese is melted.