Mushrooms, oh mushrooms…how much do I love you?? Let me count the ways. Sautéed, marinated, in my pasta, on my burger….and today, stuffed. Mushrooms are the equivalent of Frank’s Red Hot to me. I put that <bleep> in everything. Since today is stuffed mushroom day, we shall stuff them. Who comes up with these holidays??? I’m not sure but it give me a reason to eat mushrooms. Mission accepted.
After yesterday’s storm (where the heck did THAT come from?!), I’m a wee bit reluctant to stroll over to the grocery store, so raided my fridge to use what I have on hand for this recipe. Not up for the battle of the slush. Eeek – hate melted. dirty. snow. I digress…
These tasty little morsels combine garlicky (a word?) panko breadcrumbs with Parmesan cheese. Yes please 🙂 This is a great little appetizer that you can make if you’re entertaining or maybe even as a Grammy snack as you take in the performances this Sunday. Make these and enjoy these then leave me a comment to let me know what you think!
- 16 ounces white button mushrooms (about 20)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic
- ¾ cup Panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon fresh basil (fresh is best, but you can also use dried)
- Preheat the oven to 350°F.
- Wash and clean the mushrooms well and remove the stems.
- Mix the oil, salt, and pepper, and toss mushrooms in the blend. Place the mushrooms bottom-side up on a baking sheet lined with parchment or aluminum foil.
- In food processor combine remaining ingredients and pulse until the garlic is finely chopped.
- Stuff each mushroom with the filling, packing it down gently as much as possible into each mushroom.
- Bake the mushrooms for 20 to 25 minutes, until the filling is a nice golden brown. Remove them from the oven, and serve warm.