Cassarino’s Vegetable Stuffed Mushrooms

Vegetable stuffed mushrooms are wonderful for a party, you can make these ahead of time, or they are even wonderful during the summer when you want a light dinner.

vegetable stuffed mushroom recipe

Cassarino’s Vegetable Stuffed Mushrooms

Yield: 12 stuffed mushrooms.

vegetable stuffed mushroom recipe

Cassarino's Vegetable Stuffed Mushrooms

These are a light and healthy vegetable stuffed mushroom
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Stuffed mushroom, Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 290kcal


  • 1/3 pound butter
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 cup chopped sweet onion
  • 3 teaspoons chopped garlic
  • 1/4 cup Marsala wine
  • 1 small bunch parsley
  • 1 tablespoon mayonnaise
  • salt and pepper to taste
  • 60 Ritz crackers
  • 12 large white mushrooms


  • Finely chop vegetables and mince the garlic cloves. Heat margarine in a saucepan. As it begins to soften and melt, add the vegetables and garlic, cooking until soft. Add the Marsala wine, and finely chopped parsley. Allow vegetables to cool. Add mayonnaise and seasonings. Mix in Ritz crackers, crushing them as you go. Stuffing should be firm and hold itself together. If still loose, add some breadcrumbs. Stuff caps and bake in 350F oven in a greased pan for 25 minutes or until the base of the mushroom is soft.


Calories: 290kcal | Carbohydrates: 19g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 349mg | Potassium: 221mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 32.7mg | Calcium: 45mg | Iron: 1.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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