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Stuffed Mushrooms

Stuffed mushrooms make ideal cocktail party fare, but are also a delicious side dish for roasted meats—or substitute large portobello mushrooms for a more substantial vege-tarian option. - Created by Julie Van Rosendaal

Stuffed Mushrooms

Total Time:

30mins

Prep:

15mins

Cook:

20mins

Skill Level:

Easy

Ingredients

  • 15-20 large button or cremini mushrooms
  • 1/4 cup butter
  • 1 shallot or small leek, finely chopped
  • 1 garlic clove, crushed
  • 1/2-1 cup fresh breadcrumbs
  • 1/4 cup Parmesan cheese, plus extra for top

How to Make It

Preheat the oven to 375˚F. Wash the mushrooms with a damp cloth and remove their stems, leaving the caps intact. Finely chop the stems. Heat the butter in a skillet over medium-high heat and sauté the shallot, chopped mushroom stems and garlic for 3-4 minutes, until soft. Add the breadcrumbs and Parmesan and cook for another minute.

Stuff the mixture back into the mushroom caps, sprinkle with extra Parmesan and bake on a baking sheet for 15 minutes, or until the mushrooms are tender and golden on top.

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