Here goes another great and easy Holiday appetizer recipe. The stuffing is pretty much the same as for the Stuffed Artichokes recipe I posted last week, except the stems of the mushrooms are chopped up, sautéed with onion, and added to the stuffing.
Stuffed Mushrooms Recipe
Prep time: | Cook time: | Total time:
24 (two 8 ounce packages) large white stuffing mushrooms
1 small yellow onion, diced
4 tablespoons olive oil, plus extra for drizzling
1 cup bread crumbs
1/2 cup freshly grated Parmagiano-Reggiano cheese
1 tablespoon parsley, chopped
1 clove of garlic, minced
salt & freshly ground pepper to taste
Preheat the oven to 400°F. Clean the mushrooms, then remove and finely chop the stems. Place 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion to the pan and sauté until onion is soft and translucent. Add the chopped mushroom stems and cook until tender, another 4-5 minutes. Remove from heat.
Combine bread crumbs, Parmagiano-Reggiano cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Add the cooked mushroom stems and onion and mix together well.
Stuff the mushrooms with the filling and place in an oiled baking pan. Drizzle the tops of the mushrooms with olive oil.
Place pan in oven and bake until the mushrooms are tender about 25-30 minutes and serve.