Stuffed Mushrooms with Parmesan Breadcrumbs
Serves 4 to 6 as an appetizer
Mushrooms are a favorite in my house. I sauté them, fry them, add them to numerous recipes, eat them raw in salads. I like the standard button variety as well as cremini, oyster, shitake, portobello, porcini, you name it. But stuffed is one of the best ways to show off the mushroom. The button variety lends itself to most any type of stuffing, like this easy Italian-flavored version. Try to get large mushrooms, but small will stuff as well. The following recipe can be halved or doubled as desired.
- 12 large white button or cremini mushrooms, cleaned, stems removed and finely chopped
- 2 tablespoons butter, preferably unsalted
- 4 large garlic cloves, minced
- 1 cup fresh breadcrumbs
- Reserved chopped mushroom stems
- 1 teaspoon dried oregano leaves
- 4 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried
- Salt and pepper to taste
Preheat oven to 350° F. Melt the butter in a small skillet over medium heat. Add the garlic and sauté until softened, being careful not to brown. Add the breadcrumbs, chopped mushroom stems, oregano, parsley, salt and pepper. Sauté until bread crumbs are slightly crisp and golden. Add the Parmesan cheese. Mix well. Remove from heat and allow to cool slightly. Spoon the breadcrumb mixture into the mushroom caps, packing in firmly. Place on baking sheet or shallow baking dish. Bake until mushrooms and stuffing are heated through, about 25 minutes. Serve hot or room temperature.
Variations: Try these with the addition of crumbled sausage. Or make a filling with crabmeat or spinach. There are countless ways to stuff a mushroom. Use your imagination. I have included two more of my favorites in the similar and related recipes links.