Stuffed Mushrooms
Earthy mushrooms are stuffed with a delicious mixture of bread crumbs, Parmesan cheese, herbs, and mushroom stems, and baked to perfection to make the perfect finger food for your next cocktail party.
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24
large
white mushrooms
wiped clean and stems removed, reserve the stems
-
1/2
cup
chopped mushroom stems
-
1/2
cup
panko bread crumbs
-
1/2
cup
grated Parmesan cheese
-
2
tbsp.
chopped basil leaves
-
2
tbsp.
chopped flat leaf parsley
-
2
tbsp.
olive oil, plus more for drizzling
-
1
tsp.
Kosher salt
-
1/2
tsp.
freshly ground black pepper
-
chopped tomatoes or red pepper for garnish if desired
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Preheat oven to 400 degrees.
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Spray a large baking sheet with non-stick cooking spray; set aside.
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In a medium bowl, combine chopped mushroom stems, bread crumbs, Parmesan cheese, basil leaves, parsley, olive oil, salt and pepper. Toss lightly with a fork to gently combine the mixture.
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Spoon filling into mushroom caps and place mushrooms on the baking sheet. Drizzle the tops of the mushroom caps with olive oil and bake for 25 minutes until golden brown.