Vegetarian Stuffed Mushrooms
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- 12 white mushrooms
- 3 tablespoons butter
- 3 tablespoons olive oil
- ¼ onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoon parsley
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons oregano
- 2 tablespoons thyme
- 1 ½ cup bread crumbs*
- *if using Italian bread crumbs, omit parsley through thyme
Preheat oven to 375
Clean (to clean mushrooms rub cap gently with a slightly damp rag or a pastry brush. Don’t rub too hard b/c you don’t want the mushroom to flake and come apart) and stem mushrooms (to stem take top of mushroom and gently push back and forth till you hear a pop. If you want a deeper hole just take a paring knife a cut a little deeper but be careful of cutting into the cap).
Take leftover stems and mince finely
Heat 1 tablespoon of oil and 1 tablespoon of butter in a medium size saucepan over medium high heat. Add onions and cook for one minute then add mushroom stems cooking for two minutes or until soft.
Toss in garlic, parsley and other remaining herbs and toss to coat and cook for another minute.
Remove from heat and bread crumbs ½ cup at a time. You want to add just enough to keep it moist. It is possible you may not use all the crumbs. (I'm sure it depends on wind velocity, moon phase or some other non catastrophic event!)
Season mixture with salt and pepper to taste.
While that is cooling toss the mushroom caps in remaining olive oil and season with salt and pepper to taste
Once cool fill mushroom caps and place in a baking dish and drizzle with remaining butter. Bake for 12-15 minutes or until heated through.
*fun fancy tip. At the 11 minute mark take mushrooms out and top each with Parmesan cheese then put back in the oven for the remaining time!