I love stuffed mushrooms. There have been times in my life when I was depressed enough that almost no food appealed to me, and my little sister would make me HUGE stuffed mushrooms to cheer me up and get me to eat something. This weekend, I tried mushrooms stuffed with cream cheese, and they were AMAZING. I plan to work out my own recipe for those, but in the meantime, here’s the tried and true party favorite recipe, using parmesan cheese and Italian-seasoned breadcrumbs.
Serve them as an appetizer, or as a side dish (shown here with pesto chicken and cellentani.)
- 12 large button mushrooms, cleaned & stemmed (reserve & chop the stems)
- 2 tbsp butter (or olive oil, if you prefer)
- 4 large garlic cloves, minced
- 1 c Italian-seasoned bread crumbs
- 1/4 c grated parmesan cheese
Preheat oven to 350°F. Melt the butter in a small skillet over medium heat. Add the garlic and sauté until softened, but not browned. Add the breadcrumbs and chopped mushroom stems. Sauté until bread crumbs are slightly crisp and golden. Add the Parmesan cheese and mix well. Spoon the breadcrumb mixture into the mushroom caps, packing in firmly (you might want to wait until it’s cool enough to handle!) Place on baking sheet or shallow baking dish. Bake until mushrooms and stuffing are heated through, about 25 minutes. Serve hot or room temperature.