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Recipes Appetizers Starters Vegetable
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| Servings: | 3-4 |
| Author Notes: | This was the only way to stuff mushrooms when I was a kid. Back then, the adventurous cook might use flavored bread crumbs instead of plain. For a slightly zestier version, add 1/4 cup grated Parmesan cheese and one more minced clove of garlic. |
| Ingredients: |
16 medium white mushrooms (about 14 ounces) 1 tablespoon butter, margarine, or vegetable oil 1/4 cup minced onion 1 small garlic clove, minced 1/3 cup dry bread crumbs (plain or flavored) 2 tablespoons chopped fresh parsley 1/4 teaspoon salt, or to taste 1/8 teaspoon ground black pepper |
| Instructions: |
Makes 16 Mushrooms, Serves 3 to 4 1. Preheat the oven to 375° F. 2. Wipe Mushrooms clean with a damp cloth and separate the caps from stems. Set the caps aside and chop the stems. 3. In a medium skillet, melt the butter or margarine (or heat the oil) over medium-high heat. Add the onion and garlic; cook, stirring, until softened, 1 to 2 minutes. Add the chopped mushroom stems; cook, stirring, until softened, about 3 minutes. If Mushrooms give off liquid, cook until it evaporates. Remove from heat. Stir in bread crumbs, parsley, salt, and pepper. 4. Spoon about 1 tablespoon of filling into each of the mushroom caps, place into a 9 X 13 inch baking pan. Bake 12 minutes or until heated through. Variation: |
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