Servings: 6
Total Time: 40 minutes
Ingredients
- 1 pound white mushrooms, cleaned, stems removed
- finely diced stems from mushrooms
- 1 Tbsp. oil
- 1 Tbsp. butter
- 1 small onion, finely diced
- 1 Tbsp. minced garlic
- 1/4 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 2 Tbsp. grated parmesan cheese
- to taste salt and pepper
Warm, melty mozzarella meets tangy parmesan in these irresistible stuffed mushrooms. Imagine plump mushroom caps brimming with a savory blend of cheese, herbs, and a hint of garlic. Baked to gooey perfection, they're the ultimate crowd-pleasing appetizer or a simple, yet satisfying, vegetarian main.
Directions
Preheat oven to 375⁰F.
Toss mushroom caps with oil and set aside.
Melt butter in a large skillet over medium heat. Sauté diced mushroom stems and onions until the onions are translucent, 5–8 minutes. Stir in garlic and sauté for 1 additional minute.
Remove from heat and stir in breadcrumbs, mozzarella and parmesan cheese. Season with salt and pepper, as desired.
Stuff mushrooms caps with breadcrumb mixture. Place on a baking sheet lined with parchment paper and bake until the tops are golden, 15–20 minutes.