Maggie's Simple Stuffed Mushrooms

This is a quick and easy stuffed mushrooms recipe that allows the mushroom flavor to shine through. It's also one of the few times I prefer the powdery canned parmesan cheese to freshly grated. Perfect as a holiday appetizer because you can make them a day or two ahead and not bake until needed. They're also an easy side dish, or snack. The mushrooms bake up so juicy and flavorful!
Maggie's Simple Stuffed Mushrooms
This is a quick and easy stuffed mushrooms recipe that allows the mushroom flavor to shine through. It's also one of the few times I prefer the powdery canned parmesan cheese to freshly grated. Perfect as a holiday appetizer because you can make them a day or two ahead and not bake until needed. They're also an easy side dish, or snack. The mushrooms bake up so juicy and flavorful!
Steps
- 1
With a damp paper towel, wipe the mushrooms clean. Pop the stems out of the caps. Set the caps in a lightly greased (butter or spray oil) baking dish. Finely mince the mushroom stems and green onions.
- 2
Preheat oven to 350°F. Melt butter in a large skillet over medium-low heat. Add the mushrooms and onions. Season and saute for 3 minutes. Stir in the parmesan and bread crumbs until moistened (add a little more butter if needed). Taste for seasoning, and adjust to your preference. Remove from heat.
- 3
With a small spoon, generously fill the mushroom caps with the stuffing mix, pushing firmly into the caps. Place a pinch of mozzarella on top of each filled cap. You'll have leftover stuffing; I save it for filler/binder in meatballs or meatloaf recipes.
- 4
Bake in preheated 350°F oven for 15 minutes. Serve warm. If you've increased the recipe to serve a large crowd and there are leftovers, they can be refrigerated 2-3 days. They reheat beautifully by microwaving for 15 seconds.
- 5
Enjoy, and please let me know what you think if you make them!
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