Recipe: Yummy 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. Rinse and dry mushrooms, remove stems and gently hollow out. You can cook Swiss-style Stuffed Mushroom using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Swiss-style Stuffed Mushroom

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

Place in an oven-safe baking dish. In a medium saucepan over medium heat, melt the ghee. 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.