I love stuffed mushrooms and so does everyone else in the family and about once a month I make a pan of them. We usually eat them all, but if there are leftovers they reheat quite well and taste just as good the next day. Another nice thing about this recipe is you can whip up a batch and wait to bake them. I have made them the day before and then popped them in the oven a half hour before we sit down to eat. This makes them a great appetizer or a side-dish when you have friends or family over as you won't be stuck slaving in the kitchen while your dinner guests sit in the living room. This recipe is always a hit and I have friends who ask me to make them when they are having a party. Easy and delicious: always a winner.
Stuffed Mushrooms Ingredients
16 oz. Mushrooms
1/4 C. Butter
Salt, Pepper, Garlic Powder (or fresh if you have it) and Parsley
1/2 C. Soft Bread Crumbs
Parmesan Cheese and/or Italian Cheese
Wash and rinse the mushrooms. Remove the stems and chop them.
Melt the butter in a pan and saute the chopped stems until tender. Season with salt, pepper, garlic powder and 1-2 T Parsley.
Add enough bread crumbs to soak up the butter. You may need more or less than 1/2 C. I think what gives this such a wonderful taste is I use my homemade bread. But any brown bread will give the stuffed mushrooms a great flavor.
Next add 1/4-1/2 C. Parmesan Cheese. I also will add a bit of Italian shredded cheese if I have any on hand.
Taste your stuffing mixture and make sure it has enough seasonings and add more if needed.
Now, stuff your mushroom caps and place in a baking dish. I will sprinkle more cheese on top because you can never have enough cheese!
Bake at 350 for 20-25 minutes or until the mushrooms are soft. Or you can cover and set in fridge for future baking. You will need to add about 5 min. of baking time if they have been sitting in a fridge.
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