Stuffed Mushrooms
Quick and easy to make, these stuffed mushrooms are a great vegetarian side dish which can be made vegan by removing or substituting the cheese These can be prepared ahead of time and baked 15 minutes before serving. This makes them a perfect party appetizer.
Ingredients
- 25-30 Medium to Large Button Mushrooms White or Cremini/Baby Bellas both work
- 9 cloves Minced Garlic
- 2 tbsp Chopped Italian Parsley Fresh or Dried
- ½ cup Grated Pecorino Romano Cheese Other similar cheese can be used or the cheese can removed completely for a vegan version.
- 2 cups Seasoned Bread Crumbs For a vegan version ensure the bread crumbs do not have cheese in them.
- Extra Virgin Olive Oil
Instructions
- Preheat oven to 350°F
- Clean mushrooms and remove and keep the stems.
- Chop the stems into a fine dice.
- Add bread crumbs, parsley, diced stems, minced garlic and cheese to a mixing bowl.
- Slowly add oil while mixing all ingredients together. You want a mixture that sticks together but is not overly wet. As you add the oil, the mixture will go from dry to beginning to clump together and then to a more wet and sticky consistency. Stop there.
- Using a spoon, fill the mushroom caps with the stuffing, the stuffing should be a little higher than the top edge of the mushroom and can be packed in.
- Drizzle the tops of the stuffed mushrooms with olive oil.
- Place mushrooms on a baking sheet and place in the oven for approximately 15 minutes. The mushrooms should soften and the tops of the stuffing should turn a golden brown.
Video
Notes
Leftover stuffing makes a great topping for roasted chicken, pork, beef, or even fish.