Originally published on March 29, 2016
Ah, stuffed mushrooms. They’ve always been one of my very favourite appetizers, which is why I’m surprised it took me so long to make them myself. While doing so, I also inadvertently introduced Madison to one of her new favourite appetizers, so I recommend that, for preparation’s sake, you make a lot of them. I made 12, plenty you would think for the only two people in the house that like mushrooms, and I got two of them.
Ingredients:
- 6 cloves garlic, minced
- 1 tablespoon, plus 1 teaspoon olive oil
- 12 stuffer mushrooms
- 1 teaspoon butter
- 1 cup bread crumbs
- 1/2 cup Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt
- Pepper
Directions:
1.) Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2.) Remove the stems from the mushroom caps. You can do this by gently pushing the stem to one side. You will hear a small break or snap. Then gently push on the other sides and twist the stem to remove it. When all mushroom stems are removed, chop the stems finely.
3.) Melt the butter with 1 teaspoon of olive oil in a skillet set over medium-high heat. Add garlic and the mushroom stems and saute for about 3 minutes. Add breadcrumbs and stir until crumbs are lightly toasted, about 5 minutes. Remove from the heat, mix in parsley and rosemary, and season with salt and pepper.
4.) Brush the mushroom caps with 1 tablespoon of oil. Place the mushroom caps rounded side down on the prepared baking sheet and lightly salt the inside of the caps. Spoon the filling into the mushroom caps, mounding them slightly in the centre.
5.) Place mushrooms in the oven and bake for about 20 minutes, until the mushrooms are slightly tender and the filling is just beginning to brown.
6.) Serve and enjoy!