Ingredients
Scale
- 24 large white or cremini mushrooms
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup dry white wine or chicken broth
Instructions
- Step 1: Preheat oven to 375°F (190°C). Clean mushrooms and carefully remove stems. Chop the mushroom stems finely.
- Step 2: In a medium bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, Romano cheese, parsley, and minced garlic.
- Step 3: Drizzle olive oil and white wine (or chicken broth) over the breadcrumb mixture and stir until moistened. The mixture should be slightly damp but not soggy.
- Step 4: Stuff each mushroom cap generously with the breadcrumb mixture.
- Step 5: Arrange the stuffed mushrooms in a baking dish. Drizzle any remaining olive oil over the mushrooms.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown. Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a 350°F oven until warmed through, to maintain the texture.
- Serve these as a delightful appetizer or alongside a pasta dish for a complete Italian meal.
- Don't over-stuff the mushrooms, as the filling will expand slightly during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American