Hosting a dinner party? These delectable Stuffed Mushrooms from Marzetti make the perfect appetizer.


  • 1/2 cup Marzetti® Blue Cheese Veggie Dip
  • 12 medium regular or portabella mushrooms, stems removed
  • 2 Tbsp. Olive oil
  • 1/2 cup chopped onion
  • 1 small garlic clove, mince
  • 1/4 cup finely diced ham
  • 2 Tbsp. chopped parsley
  • 1/2 cup plain breadcrumbs
  • 1/4 cup plus 2 Tbsp. shredded Parmesan cheese
  • 1/4 tsp. Salt
  • 1/2 tsp. Freshly ground black pepper


  1. Preheat oven to 400° F. Lightly mist a baking sheet with non-stick vegetable oil spray.
  2. Place mushroom caps on sheet pan, cavity side up. Chop mushroom stems.
  3. Heat oil in a medium skillet; add mushroom stems and sauté until golden.
  4. Add onions and garlic and cook for 4 to 5 minutes or until onions are soft.
  5. Remove from heat and mix in ham, parsley, breadcrumbs, 1/4 cup Parmesan cheese, Marzetti Blue Cheese Veggie Dip, salt and pepper.
  6. Spoon mixture into mushroom cavities, and sprinkle tops with remaining 2 tablespoons Parmesan cheese.
  7. Bake 8 to 10 minutes or until mushrooms are tender. Serve.

Pairing Suggestion: Woodbridge by Robert Mondavi

(image & recipe via Marzetti)