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Stuffed Mushrooms

02 May
Stuffed Mushrooms

I mentioned that when I made the Shrimp Scampi on National Scampi Day I made Stuffed Mushrooms to go with them.

Looking back I cannot remember I time that I did not like mushrooms, unlike most kids. My dad made several mushroom dishes that I just loved. He made Fried Mushrooms, which many of my friends from my school days still remember fondly. Sautéed Mushrooms was another dish he made that I enjoyed. However, my favorite was Stuffed Mushrooms. In fact, of the three this is the recipe I make the most.

This Stuffed Mushroom recipe is easy to make. Plus, you can make it with ingredients found in your house right now, unless you don’t have large fresh mushrooms. This recipe allows the flavor of the mushroom to shine through as the star. Also, this basic Stuffed Mushroom recipe is perfect for some special little add-ins like diced crab or Italian sausage.

The Hubs loves these as much as I do. Daughter Number Three isn’t touching these, and Daughter Number Four likes the filling. She isn’t fond of the texture of a large cooked mushroom.

These Stuffed Mushrooms are impressive enough to serve as hors d’oeuvres or appetizers at a party. However, I whip them up for dinner or a snack just because I love them. The Hubs never complains about it, so it must be a good thing.

Do you love mushrooms? Let me know what your favorite mushroom recipe is.

Stuffed Mushrooms

  • 12 large mushroom caps
  • 1 stick butter (room temperature)
  • ¼ cup dry bread crumbs
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely diced onion
  • ½ teaspoon salt and pepper
  • 1 egg (lightly beaten)
  • ½ cup freshly grated Parmesan cheese
  1. Preheat oven to 350 degrees. Butter a shallow baking dish.
  2. Clean the mushroom caps and wipe dry.
  3. Melt 4 tablespoons of butter in a small pan or microwave; set aside to cool.
  4. Using the palms of the hands, thoroughly coat mushroom caps with butter and put them in the baking dish.
  5. Mix the bread crumbs, parsley, onion, salt, pepper, and egg together.
  6. Fill each mushroom cap with the mixture.
  7. Melt the remaining butter.
  8. Sprinkle Parmesan cheese over each cap then drizzle the tops with melted butter.
  9. Bake for 15-20 minutes.

Garnish with chopped parsley, green onion, or additional grated Parmesan if desired.

 
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Posted by on May 2, 2018 in Appetizer

 

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