Perfect as a Thanksgiving appetizer or side meal, here is a traditional recipe for Stuffed Mushrooms!
Ingredients
Ruby With reference to the Mushrooms:
One pound (approximately 20 to 24) button or cremini mushrooms
Olive oil two tablespoons; salt one-fourth teaspoon; black pepper one-fourth teaspoon
Regarding the filler:
One fourth cup onion, coarsely chopped; two minced garlic cloves
One half cup breadcrumbs—regular or panko—
Grated Parmesan cheese, 1/4 cup (plus more for top);
Two freshly chopped tablespoons parsley (or fresh thyme)
4 ounces softened cream cheese
Two tablespoons butter.
Optional: minced sausage or 2–3 tablespoons sautéed bacon pieces
Directions
1. Get the Mushrooms
Turn on the oven to 375°F (190°C). Use a moist cloth or paper towel to gently wipe the mushrooms. Cut off the stems and save them. (You’ll slice these for the filling.)
2. Cut the saved mushroom stems finely. In a skillet set on medium, heat the olive oil. Add the onion, minced mushroom stems, and garlic. Sauté until softened, around five minutes.
It is – Add breadcrumbs, butter, and parsley. Cook for another two minutes, until the mixture is aromatic and browned.
Take off the heat and gently stir the Parmesan and cream cheese until creamy. Fold bacon or sausage in now if you are using it. Taste-wise, change the season with salt and pepper.
3. Mushroom Stuff : Just lightly butter a baking dish or sheet. Sort the mushroom caps cavity-side up. Just sprinkle with salt and pepper, light-wise. Fill every mushroom with the ready stuffing, then carefully pack it.
