Celebrating Modern Jewish Living Through Food, Tradition, and Family
Cheesy, crumbly, and savory, Kosher cheesy stuffed mushrooms are the perfect two-bite finger foods for your next get together.
The Backstory: These savory appetizers are the perfect party starter for just about any occasion. They’re savory, fresh-tasting, and their crunchy, cheesy topping make them almost addicting. You simply cannot stop at one. My dear friend Carla Tinebro taught me how to make these when I lived in Chicago during the mid-90s. We made them often in those years, when we’d host Saturday night cocktail parties, usually around different cuisines and themes. More often than not, however, Carla made these delectable two-bite appetizers and everyone was grateful for it. I can imagine them on a platter now, and my mouth is literally watering! More of the Backstory after the recipe…
Lisa's Stuffed Mushrooms
- 1 package fresh mushrooms
- 3 tbsp. margarine or butter
- 1/4 cup onion
- 1/4 - 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
Wash and dry mushrooms. Separate the stem from the caps. In a food processor, mince only the mushroom stems. Melt margarine in a frying pan. Saute the mushroom stems for a few minutes.
Mince the onion and add to the mixture. Saute for 3 to 4 minutes. Add enough bread crumbs to form a stuffing like texture. Fill the mushroom caps with the mixture. Sprinkle with Parmesan cheese.
Bake at 350 degrees for approximately 15 minutes minutes or until mushrooms are cooked.