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Cherri’s Stuffed Mushrooms Recipe

Cherri’s Stuffed Mushrooms Recipe

One of my mom, Cherri’s, original recipes that she created when the family lived in France, back in the 1960’s. My mom made this Cherri’s Stuffed Mushrooms Recipe at a lot of our family gatherings as it is just so good.

Stuffed Mushrooms

Serves 10
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
By author Cherri via Dish Ditty
My mother adapted this recipe when the family lived in France. Madame Jordan made a mushroom casserole that was a layer of mushrooms topped with a beef mixture made from leftover roast beef. My mom turned that dish into this delicious and beautiful appetizer.


  • 2lb Ground Beef (93% lean)
  • 4 tablespoons Butter (divided equally)
  • 1lb Mushroom Caps
  • 8 Green Onions (finely chopped)
  • 1/2 cup Milk
  • 2 tablespoons Fresh Parsley (chopped)
  • 1/2 teaspoon Salt
  • 2 tablespoons Flour
  • 2 tablespoons Bread Crumbs
  • 2 tablespoons Parmesan Cheese (grated (optional))


I usually will multiply the recipe by 1.5 and use larger mushrooms. I then stuff them a bit more than my mom used to.


Step 1
Preheat oven to 350 degrees.
Step 2
Prepare mushrooms and place in casserole dish
Prepare the mushrooms. First, clean the mushrooms thoroughly to remove all dirt. Next, remove the stems and then set them aside for now. Depending on the mushrooms, I sometimes need to scrape out some of the insides of the mushrooms. As you can see from this picture, I remove some of the insides with a spoon to create a larger cup to hold the filling.

Butter a casserole dish by spreading about 1-2 Tbl of butter on the bottom and sides of the dish. Place the mushroom caps in the dish to prepare for stuffing.
Step 3
Finely chop mushroom stems
Finely chop the mushroom stems to be used later.
Step 4
Brown the ground beef
In a large pan, sauté the ground beef. Drain any rendered fat and transfer beef to a bowl.
Step 5
Cook the green onions, add the beef and flour
Add the butter to the pan and sauté the chopped mushroom stems and green onions for about 2 minutes. Return the ground beef to the skillet and add the flour. Cook for about 1 minute, stirring constantly.
Step 6
Add the milk and cook some more
Add the milk, parsley flakes, salt, and flour. Stir over low heat until thickened (about 2-3 minutes). It should stick together.
Step 7
Fill mushroom caps
Using the meat mixture, stuff the mushroom caps and place in the buttered casserole dish.
Step 8
Sprinkle with breadcrumbs and cheese
Sprinkle the casserole with breadcrumbs and parmesan cheese, if desired.
Step 9
Bake at 350 degrees uncovered until brown on top (about 20-25 minutes).

My father just told me this story last night, one I had never heard before.

Their neighbor, Madame Jordan, had invited the family to dinner. Madame Jordan served a mushroom casserole dish which my father to this day, some 50 years later, still remembers and wishes he could have it again. The dish, as described by my father, was a layer of mushrooms topped with a meat mixture layered on top of it. The meat mixture was made from leftover roast beef and was served by cutting it like a meat loaf.

I don’t have that original recipe, but my mom adapted it and turned it into this appetizer. I think I’m going to have to try to make that dish sometime soon and see how close I can get to it based on my father’s memory.  If you decide to try it, let me know how it goes.

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