Macadamia-Stuffed Mushrooms

  • Yield 12 servings

These mushrooms are outstanding and can be served as an appetizer or side dish.


1 pound white mushrooms or baby bella mushrooms
1/2 cup chopped onion
2 tablespoons butter
1/2 cup chopped macadamia nuts
1 tablespoon dry white wine
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup breadcrumbs


  1. Remove the stems from the mushrooms, reserving the caps.  Chop the stems coarsely.  Saute the stems with the onion in the butter in a skillet.  Add the macadamia nuts, wine, salt and pepper.  Stir in enough of the bread crumbs to bind.  Stuff into the reserved mushroom caps.  Arrange on a lined baking sheet.  Bake at 425F for 10 minutes.

Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).