November 11, 2010

baked stuffed mushrooms

Finding fresh mushrooms at the grocery the other day made me crave for these tasty mushroom appetizers. I've made these several times before serving them to guests as well as for everyday dinners at home. They're elegant but at the same time rustic, if there's such a combination :-) and they never fail to impress. They're also very easy to make and prepare with only a few ingredients. Start off with very fresh button mushrooms (or for a more robust earthy flavor, baby portabellas may be used) and remove the stems to create a pocket for the filling. Line a baking tray or pan with nonstick foil and arrange the mushrooms on the pan. Chop the stems finely. Cook minced onions, the chopped mushroom stems, a clove of garlic and chopped parsley in olive oil. Transfer to a small bowl and let the mixture cool down a little bit. Then add some breadcrumbs, parmesan cheese, salt and pepper to taste. Mix well.

Stuff the mixture into the mushroom pockets as shown above. Sprinkle with more breadcrumbs and parmesan cheese then drizzle with olive oil just before baking. Bake at 350F for about 20 minutes or until the tops are toasted.

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