|Nutritional Guidelines (per serving)|
|Servings: 20 servings (20 mushrooms)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These Parmesan cheese stuffed mushrooms are easy to prepare and bake. All you need to make this snack is a package of whole mushrooms, a few green onions, Parmesan cheese, breadcrumbs, and seasoning. Just sauté some of the filling ingredients, mix with the remaining filling ingredients, stuff the caps, and bake for 15 minutes. That's all there is to it!
- 16 ounces mushrooms (about 12 to 18 mushrooms)
- 4 green onions
- 1 small clove garlic
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (fine, dry)
- 1/4 cup grated Parmesan cheese (plus more, for garnish)
- 2 tablespoons parsley (fresh and chopped)
- 1/2 teaspoon Italian herb blend (or dried leaf basil)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- Optional: water or stock to moisten (as needed)
Gather the ingredients.
Heat oven to 350 F. Grease a baking dish large enough to hold the mushroom caps in a single layer.
Rinse the mushrooms to remove any bits of dirt or sand and then dry them with paper towels. Remove the stems and chop them finely; set them aside. Remove the root ends from the green onions and chop them finely. Remove the root ends from the green onions and chop them finely (white and green parts). Mince the garlic.
In a skillet over medium heat, melt the 3 tablespoons of butter with the olive oil. Add the chopped mushroom stems and cook, stirring, for 3 minutes. Add green onions and garlic and continue cooking, stirring for 2 minutes longer.
In a bowl, combine the butter and stem mixture with the bread crumbs, 1/4 cup of Parmesan cheese, Italian herbs or basil, parsley, salt, and pepper. If the mixture is very dry, moisten with a small amount of water. Fill the mushroom caps with the stuffing mixture and arrange them in the prepared baking dish. Bake for 15 minutes.
Bake the filled mushrooms in the preheated oven for 15 minutes, or until golden brown. Arrange the mushrooms on a serving plate and sprinkle with extra Parmesan cheese, if desired.
- Make It Ahead: Remove the stems from the mushrooms. Refrigerate the unwashed caps in a paper bag or container. Wash the stems and chop; prepare the filling mixture as directed; cover the bowl and refrigerate overnight. When it's time to stuff the mushrooms, wash and dry the caps and then fill and bake as directed.
- Mushrooms can have bits of dirt clinging, yet many cookbooks tell you to avoid washing mushrooms because they "absorb water." Actually, they don't absorb much water at all, so wash them all you want. According to Robert L. Wolke's experiments for his book, "What Einstein Told His Cook," a pound of white mushrooms will absorb less than 3 teaspoons of water per pound. Brown mushrooms will retain slightly more water—approximately 5 teaspoons per pound.
- When shopping for mushrooms, avoid any with soft spots or bruises, or any that look or feel slimy. If your mushrooms are packaged in plastic wrap, remove them to a paper bag when you get home and store them in the refrigerator.
- For some smoky flavor, cook 2 strips of bacon until crisp. Crumble the bacon and add the crumbs to the Parmesan and breadcrumb filling mixture. Or add a small amount of finely chopped leftover ham or browned sausage meat.