Italian Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mom would make these for special occasions and holidays. They taste good hot or at room temperature. She would make about 100 of these at a time and never measured the ingredients, so what I have here is just approximate amounts. I've given the amounts for about 36 mushrooms here. Ingredients:
36 mushrooms, medium sized |
2 tablespoons olive oil |
1 onion, minced |
1 red bell pepper, finely chopped |
2 garlic cloves, minced |
1 1/2 cups seasoned bread crumbs (i use progresso) |
1/2 cup parmesan cheese, grated |
5 tablespoons olive oil (more if necessary) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
olive oil, for drizzling |
Directions:
1. Preheat oven to 350F/180°C.
2. Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
3. Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
4. Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
5. With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
6. Bake 15-20 minutes until golden and hot.
7. Serve warm or at room temperature.
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