Sicilian Stuffed Mushroom Caps

Wonderful as appetizers or for a fast side dish. 

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Makes: 12

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  • 12 large Ontario Button Mushrooms
  • 2 tbsp (25 mL) butter
  • Half small Ontario Onion, chopped
  • 1 small Ontario Carrot, shredded
  • 1 clove garlic, crushed
  • 2 tbsp (25 mL) dry breadcrumbs
  • 2 tbsp (25 mL) chopped fresh Ontario Parsley Leaves
  • 2 tbsp (25 mL) grated Parmesan cheese
  • 1/2 tsp (2 mL) dried basil


Chop stems from mushrooms; reserve mushroom caps. Melt butter in shallow microwaveable dish. Add chopped mushroom stems, onion, chopped, carrot and garlic. Cook on High 2 to 3 minutes until vegetables are tender. Stir in breadcrumbs, parsley, cheese and basil. Spoon filling into mushroom caps. Arrange half of the mushrooms on plate. Cook on High 2 to 3 minutes until mushrooms are hot, but not soft. Repeat with remaining mushrooms.