I have to tell ya, my Stuffed Mushrooms are pretty sought after with my family. They are perfect as an appetizer or side dish. These come together easily, quickly and are absolutely delicious! Keep this one around for the holidays- everyone is going to love these mushrooms!
{Post and photos revised 11/13/2019}
I love the meatiness of a mushroom, they really make for such a great option for so many meatless dishes. I typically make my Stuffed Mushrooms for the holidays as either part of our big antipasto or a side dish.
I keep things really simple for the filling- sauté shallot or red onion, carrot and celery until softened in olive oil. I then mix in a bowl Italian seasoned breadcrumbs, pecorino romano cheese, fresh parsley, garlic powder and the softened veggies.
I add a bit more olive oil to the mix to just moisten the breadcrumbs. You want it just moist enough that it stays together when you stuff it into the mushrooms. Once the mushrooms tops are stuffed I give one more light drizzle of olive oil giving the perfect golden breadcrumbs as they bake.
Easy Stuffed Mushrooms
Author: Angela LeMoine
Ingredients
- 2- 8 oz pkg white mushrooms, stems removed & discarded
- 1 shallot or ¼ cup diced red onion
- 1 carrot, small dice
- 1 celery stalk, small dice
- ¾ cup Italian seasoned bread crumbs
- ¼ cup grated pecorino romano
- 2 Tbsp fresh chopped parsley
- 2 tsp garlic powder
- olive oil
- salt & pepper
Instructions
- Preheat oven to 375 degrees.
- Be sure to wipe away any dirt on the mushrooms with a damp paper towel after removing the stems.
- In a large saute pan, over medium heat add in a 3 Tbsp of olive oil, the shallot or red onion, carrot and celery. Season lightly with salt and pepper. Cook until softened.
- Into a bowl mix together the bread crumbs, cheese, parsley, garlic powder and vegetables.
- Slowly add in just enough olive oil until the mixture is just moist enough to come together in a loose crumble. I'd suggest adding just 1 Tbsp at a time.
- Using a small spoon, stuff the mushrooms pressing the mixture down to remain in place. Place onto a lined baking sheet.
- Drizzle with a little olive oil and bake for about 15 minutes. The mushrooms should be tender and the stuffing lightly golden. Finish with a garnish of extra pecorino and fresh chopped parsley.
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