Description
Need a simple crowd-pleasing appetizer For Christmas? Try these Garlic Parmesan Stuffed Mushrooms. Everyone always raves about these!
Ingredients
- 1 pound Whole Button Mushrooms (I Used Brown Ones)
- ¼ cups Butter
- 1 Small Onion, Finely Chopped
- 3 cloves Garlic, Finely Minced
- ⅔ cups Breadcrumbs
- 1 Tablespoon Italian Seasoning (I Used A Herb Mix Without Added Salt)
- 4 Tablespoons Grated Parmesan Or More To Taste
- 1 Tablespoon Chopped Fresh Parsley
- Salt And Black Pepper To Taste
- Lemon Juice To Serve (optional)
Preparation
Carefully remove the stems from the mushrooms. Set caps aside and chop stems finely.
Melt butter in a wide skillet over medium heat. Add onion and garlic and gently cook until softened, about 2–3 minutes. Add chopped mushroom stems and sauté until softened, about 5 minutes.
Add breadcrumbs to the mushrooms in the pan and stir well to coat everything with butter. If it seems dry, add a little more butter. Cook for another 3–4 minutes, take off heat and stir in Parmesan, parsley and salt and pepper (if needed). Set aside to cool.
Preheat oven to 350°F. Evenly distribute filling between mushroom caps, pushing it slightly down as you fill them. Place mushrooms on a baking sheet lined with silicone mats and bake until tops are browned, about 20–25 minutes.
Serve hot or warm, with a bit of lemon juice if you like.
