Ingredients for Italian Stuffed Mushrooms
- Mushrooms
- Italian Seasoned Breadcrumbs
- Garlic Clove
- Romano Cheese
- Italian Parsley
- Mushroom Stems
- Salt and pepper to taste
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How to Make Italian Stuffed Mushrooms
- Preheat oven to 400°F (200°C).
- Finely chop the mushroom stems (reserve about 1/4 cup chopped stems for garnish).
- In a food processor, combine 1 cup breadcrumbs, 2 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and the chopped mushroom stems. Pulse until well combined.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushroom caps and sauté for 2-3 minutes per side, until lightly browned. Remove from heat.
- Spoon the breadcrumb mixture into each mushroom cap, filling generously.
- Arrange the stuffed mushrooms in a greased baking dish.
- Drizzle the remaining olive oil from the skillet over the stuffed mushrooms.
- Sprinkle with salt and pepper to taste and optionally sprinkle with the reserved chopped mushroom stems.
- Bake for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
21g
Carbs
6g
