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October 3, 2011
Stuffed Mushrooms
Timeless Snacks & Starters
Prep time:
20 mins.Bake time:
15 minutes“These stuffed mushroom caps are a favorite weeknight side dish at our house. ”
Ingredients
Serves 12
- 12 large (2–21/2 inches in diameter) fresh mushrooms (about 16 oz.)
- 1/2 cup (1 stick) butter, divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoon seasoned bread crumbs
- 2 tablespoon finely chopped fresh parsley
- 2 tablespoon white wine or apple juice
Directions
1
Preheat oven to 350°F. Wipe the mushrooms clean with a damp paper towel. Remove the stems. Trim any dry ends. Finely chop the stems.
2
Melt 2 tbsp. butter in a small skillet over medium heat. Add the chopped mushroom stems and cook until softened, about 5 minutes. Remove the skillet from heat. Add the Parmesan, bread crumbs, parsley and wine. Toss lightly.
3
Melt the remaining butter in a small shallow bowl. Carefully spoon the mushroom mixture into the mushroom caps. Dip the mushrooms in the butter and place, rounded-side down, in a 12- x 8-inch baking dish. Bake until heated through, 15–20 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
This recipe can easily be tripled to make plenty of stuffed mushrooms.
Serving Suggestion
Serving Suggestion
Great for an appetizer buffet. Serve along with cheese and crackers, bruschetta and colorful fresh vegetables and dip.
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