My family has been making stuffed mushrooms since I can remember eating savory foods. They look tedious to make, but I promise you they are super simple. I only cut off the stem to use in the stuffing, not the core of the mushroom. I think it makes the recipe easier, less messy and I don’t have to worry about cracking the mushroom core. This is perfect for parties, but works great as a side dish to steak, fish or chicken dinners.
Makes 2 dozen mushrooms
24 oz. Crimini or any large cap mushrooms
1 small yellow onion or 1/2 large yellow onion
1-2 garlic cloves
1 tablespoon extra virgin olive oil
1 Tb. unsalted butter
1/3 cup bread crumbs, unseasoned
2 tablespoons dried parsley
1/2 teaspoon dried basil
dash black pepper
1 tablespoon grated Parmesan
- Preheat oven to 325°.
- Remove stems from mushrooms.
- Mince onions, garlic and mushroom stems.
- To a large sauté pan, add butter. When it begins to froth, add the olive oil.
- Add the minced onions and sauté until translucent. Add garlic and mushroom stems and cook for 2-3 minutes, stirring often.
- Add bread crumbs and stir thoroughly into the mixture.
- Add parsley, basil, salt and pepper. Continue to cook until soft.
- Remove from heat and add Parmesan. Mix well. Allow to cool 5-10 minutes.
- Using a small spoon, fill each mushroom cap with stuffing, but do not overstuff.
- On a parchment-lined baking sheet, place each stuffed mushroom about 2 inches apart. (You will need two large baking sheets for this recipe)
- Bake for 15 minutes or until stuffing has set.
- Serve while warm.