clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed mushrooms

  • Author: Bryton Taylor @ Food in Literature
  • Total Time: 30 mins
  • Yield: 12 1x


  • 24 large white button mushrooms
  • 6 tbsp butter
  • 2 tbsp finely chopped green onion
  • 3 tbsp flour
  • 1/4 tsp grated nutmeg
  • 1 tsp finely chopped parsley
  • salt and pepper
  • 2 tbsp butter
  • 1/2 cup cracker crumbs or breadcrumbs


  1. Preheat oven to 170C.
  2. Wash the mushrooms.
  3. Remove the stems and finely chop up.
  4. Add to a saucepan over medium heat, adding the butter and green onions, and saute for 5-10 minutes.
  5. Add the flour, nutmeg, parsley, salt and pepper and a splash of water if required.
  6. Let cool, then scoop into the mushroom caps.
  7. In a bowl, melt some butter, then stir in cracker crumbs.
  8. Spoon over the mushroom mixture, then place in oven and bake for 15 minutes.


Adapted from The Original Boston Cooking-School Cookbook by Fannie Merritt Farmer (1896)

  • Cook Time: 30 mins