Stuffed Parmesan Mushrooms
Stuffed Parmesan Mushrooms is an moderately easy dinner. Made with 1 lb. mushrooms (with 1 to 2-inch caps), 2 tbsp. olive oil, 1/4 c. chopped onions, 1/2 clove garlic, finely chopped and 1/3 c. dry bread crumbs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cut off the stems of the mushrooms.
Chop the stems finely. Heat the 2 tablespoons olive oil in a skillet.
Add the chopped mushroom stems, onions and garlic.
Slowly cook until lightly browned.
Combine the bread crumbs, Parmesan cheese, chopped parsley, salt and oregano.
Mix in the cooked onion, garlic and mushroom stems.
Stuff mixture into inverted mushroom caps and place in a 1 1/2-quart casserole coated with 2 tablespoons olive oil.
Bake at 400Β° for 15 to 20 minutes or until mushrooms are tender and the tops are browned.
Serves 6 to 8 people.
π· Perfect Pairings
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