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Stuffed Mushrooms

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 1 pound button mushrooms
  
• 2 tablespoons oil
  
• ¼ cup finely chopped onion
  
• ½ teaspoon minced garlic
  
• ¼ cup fresh bread crumbs
  
• ½ cup grated Parmesan cheese
  
• ½ cup chopped fresh parsley
  
• Salt and pepper
  
• ¼ cup (½ stick) butter, melted
  






Instructions



1. Preheat the oven to 400° F. Lightly grease a baking sheet.
   
   
2. Trim the bottoms of the mushrooms and snap off the stems, leaving the caps whole. Finely chop the stems.
   
   
3. Heat the oil in a medium skillet over medium-high heat. Add the mushroom stems and the onion and sauté until softened, about 5 minutes. Add the garlic and cook for another 2 minutes. Remove from the heat and stir in the bread crumbs, Parmesan cheese, and parsley. Season to taste with salt and pepper.
   
   
4. Brush each mushroom cap with some melted butter. Pour the remaining butter into the crumb mixture and mix well. Stuff each mushroom with a spoonful of crumbs and place, stuffing side up, on the baking sheet.
   
   
5. Bake for 15 minutes, until the tops are lightly browned. Serve hot or warm.
   
   Serves 6 to 8