Tutorial Make Delicious Swiss-style Stuffed Mushroom

Swiss-style Stuffed Mushroom. Wow the party with these easy, delicious Stuffed Mushrooms. Great recipe for Swiss-style Stuffed Mushroom. Unlike the Italian stuffed mushrooms that are loaded with heavy, soggy bread crumbs that sit in your stomach like a rock - those Swiss-style mushrooms are lighter and delicious!!

We would like to show you a description here but the site won't allow us. Absolutely wonderful appetizer that can be made way ahead of time. Even the mushroom-haters at your party won't be able to escape the wafting garlicky smell of this ooey, gooey Keto Stuffed Mushrooms recipe. You can have Swiss-style Stuffed Mushroom using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Swiss-style Stuffed Mushroom

1. You need 8-10 of LARGE white mushrooms (you could really use any kind, but white mushrooms are perfect and have a neutral taste).
2. Prepare 4 ounces of butter.
3. Prepare 300 oz of ground meat.
4. Prepare 1 of medium onion, finely chopped.
5. Prepare 1 bunch of Parsley, chopped.
6. It's 1 of egg.
7. You need of Salt.
8. Prepare of Pepper.
9. It's 1 of table spoon paprika.
10. Prepare 1 of table spoon Dijon Mustard.
11. Prepare 1/2 of table spoon Oregano (dried).
12. You need 5 of Table spoons Ketchup.
13. It's 3 of Table spoons Worcestershire sauce.
14. You need 2-3 of garlic cloves, minced.

They are roasted in sauteed garlic and filled with a light swiss cheese mixture that crisps up and gets perfectly golden on top. Garlic & Swiss Keto Stuffed Mushrooms. In a skillet over medium heat, cook stems. Add remaining ingredients and cook through.

Swiss-style Stuffed Mushroom instructions

1. Preheat pven to 400 F/ 200 C Clean the mushrooms, remove the stems and use a table spoon to create a cavity big enough to fit 1-2 table spoons of the meat mixture. Place the mushrooms in a a buttered baking dish.
2. Mix the meat with the chopped onion, chopped parsley, eg, salt, pepper, Oregano and mustard..
3. Mix the ketchup with garlic and Worcestershire sauce. Then stuff the mushrooms with the meat mixture, topping each mushroom with the ketchup mixture and 1/2 tea spoon of butter.
4. Bake for 30 minutes then serve warm. Red wine and French bread go very well with this dish..

Spoon a little mixture into each cap. Remove the stems from the mushrooms and reserve the caps. In a mixing bowl combine the swiss cheese, bacon, onion, olives and parmesan cheese. Stuff the mushroom caps with the cheese mixture, making sure that the filling is slightly mounded. Place the stuffed mushrooms on a baking sheet.