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Cookie's Stuffed Mushrooms

Source of Recipe


From "Plenty: A Collection of Sarah McLachlin's Favorite Recipes"






List of Ingredients



• 12 large mushroom caps
  
• Olive oil, as needed
  
• 2 medium onions, diced
  
• 5 cloves garlic, chopped
  
• 1/2 cup white wine
  
• 1 cup seasoned bread crumbs
  
• 3 Tbsp parsley
  
• 1/2 cup grated Parmesan or pecorino cheese
  
• Salt and pepper to taste
  
• 12 chips of butter
  






Instructions



1. Preheat oven to 350 degrees (F). Remove mushroom stems and set aside. With a melon baller, hollow out the mushroom caps and reserve the innards. Place caps on a lightly oiled cookie sheet.
   
   
2. Finely chop the mushroom stems and innards. Saute onion and garlic on low heat until translucent. Add chopped mushrooms, raise the heat, and cook for 5 minutes. Add white wine and cook until the liquid is almost evaporated. Add bread crumbs and parsley. Allow to cool; add grated cheese and a little olive oil or water until mixture achieves a clay-like consistency. The mixture should be moist, not wet. Season to taste.
   
   
3. Fill the mushroom caps. Place a small dollop of butter on top of each mushroom and bake for 20 minutes or until golden brown.
   
   Serves 6