Impress your guests with a gourmet appetizer at your next party or family gathering. Stuffed mushrooms taste great and look elegant but are simple to pull together. If you prefer a recipe with a little cheese, just add to the stuffing 1/2 cup of grated Parmesan, Romano or a similar hard cheese. Leftovers can be refrigerated but these taste best fresh from the oven.
Things You'll Need
- Large white mushrooms, about 1 pound
- 1 small onion, finely chopped
- 1/8 cup celery, finely chopped
- Dash of salt and pepper
- 3 tablespoons butter, melted
- 1 teaspoon parsley
- 1/2 cup seasoned bread crumbs
- 1 clove garlic, minced
Clean the mushrooms and remove the stem from each one. Set the caps aside and finely chop the stems. Place the stems in a bowl.
Add the onion, celery, salt and pepper, butter, parsley, bread crumbs and garlic to the mushroom stems. Stir gently to combine the ingredients.
Stuff each mushroom cap with the mixture. Pack the stuffing firmly but be careful not to break the mushrooms.
Coat the bottom of a baking sheet with a thin layer of melted butter. Arrange the mushroom caps on the butter and cover with foil. Bake 15 minutes and then remove the foil and bake a few minutes longer until lightly browned. Serve hot.
Tips & Warnings
- Refrigerate all leftovers.
- Photo Credit Creatas/Creatas/Getty Images
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