Recipe: Stuffed Mushrooms

Friday, March 13, 2009

My stuffed mushrooms are hands down my most requested item for family gatherings. They are so simple to make and can easily be made ahead of time which makes them absolutely perfect for gatherings.  Just pop these babies into the oven right before guests arrive and they are the hit of the party. Trust me.

Stuffed Mushrooms

24 Large Fresh Mushrooms (about 1 - 2 inches in diameter)
1/4 C Green Onions (2), sliced
1 Clove Garlic, minced
1/4 C Butter
2/3 C Fine Breadcrumbs
1/2 C Shredded Parmesan Cheese

Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup.

In a medium skillet cook the copped stems, green onions and garlic in butter until tender. Stir in bread crumbs and cheese. 

Spoon crumb mixture into mushroom caps. Arrange mushrooms in a baking pan. At this point you can cover the pan and refrigerate for up to 24 hours.

Bake uncovered at 425 for 10 - 15 minutes or until heated through. The caps should be soft and the topping should be slightly crisp. 

What stuffing do you like in your stuffed mushrooms? I love variations of this recipe - it's so easy to modify.

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