Italian Herb-Stuffed Mushrooms

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.

Italian Herb-Stuffed Mushrooms

Makes 2 dozen mushrooms

Ingredients

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

pinch salt

1 tablespoon grated Parmesan

Directions

1. Preheat oven to 325°.
2. Remove stems from mushrooms.
3. Mince onions, garlic and mushroom stems.
4. To a large sauté pan, add butter. When it begins to froth, add the olive oil.
5. Add the minced onions and sauté until translucent. Add garlic and mushroom stems and cook for 2-3 minutes, stirring often.
6. Add bread crumbs and stir thoroughly into the mixture.
7. Add parsley, basil, salt and pepper. Continue to cook until soft.
8. Remove from heat and add Parmesan. Mix well. Allow to cool 5-10 minutes.
9. Using a small spoon, fill each mushroom cap with stuffing, but do not overstuff.
10. On a parchment-lined baking sheet, place each stuffed mushroom about 2 inches apart. (You will need two large baking sheets for this recipe)
11. Bake for 15 minutes or until stuffing has set.
12. Serve while warm.