Ingredients for Parmesan Stuffed Mushrooms
- Mushrooms
- 2-3 tablespoons olive oil
- 2 tablespoons butter
- Fresh Breadcrumb
- 1/2 cup grated Parmesan cheese
- Italian Parsley
- Oregano
- Garlic Clove
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How to Make Parmesan Stuffed Mushrooms
- Preheat oven to 350°F (175°C).
- Remove stems from 24-30 large mushroom caps (about 1 pound) and finely chop the stems.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped mushroom stems and cook for 5-7 minutes, or until all liquid has evaporated and stems are softened.
- In a medium bowl, combine the cooked mushroom stems with 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 2 tablespoons olive oil. If the mixture seems too dry, add 1 tablespoon more olive oil until desired consistency is reached.
- Lightly brush the mushroom caps with melted butter (about 1 tablespoon).
- Fill each mushroom cap generously with the Parmesan mixture.
- Arrange the stuffed mushrooms in a single layer in a baking dish.
- Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
12g
Carbs
2g
