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Makes 15 servings
Preparation and cooking time: 30 minutes


15 pieces shitake mushrooms
1/4 cup bacon, chopped
1/4 cup ham, chopped
3/4 cup bread crumbs
1/2 cup cheddar cheese, grated
1/4 cup red bell pepper, chopped
2 pieces eggs

2 tablespoons olive oil
1/2 cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon basil
1 tablespoon butter
1 pack Hunt’s Tomato Sauce Parmesan Cheese (125 grams)

4 tablespoons sour cream
1/2 cup Quickmelt Cheese
1/2 cup parsley


  1. Wash mushrooms thoroughly and remove the stems, set aside.
  2. Chop the mushrooms stems.
  3. On a deep bowl, combine ham, bacon, mushroom stems, cheese, bell pepper, breadcrumbs and eggs. Season with salt and pepper.


  1. Heat pan over medium heat. Pour olive oil and saute onions until translucent. Add garlic. Mix in basil, butter, and Hunt’s Tomato Sauce Parmesan Cheese. Set aside.


  1. Wipe or squeeze mushrooms to remove excess water.
  2. Put a spoonful of the meat and breadcrumbs mixture into the mushroom crates and top with sauce, sour cream, cheese, and parsley.
  3. Arrange stuffed mushrooms on baking pan.
  4. Bake for 15 to 20 minutes and serve on a shallow platter.

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