vegetable stuffed mushroom recipe
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5 from 1 vote

Cassarino's Vegetable Stuffed Mushrooms

These are a light and healthy vegetable stuffed mushroom
Course Appetizer
Cuisine American
Keyword Stuffed mushroom, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 290kcal
Author Stephanie Manley


  • 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
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