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Maude’s Stuffed Mushrooms

Ingredients

  • 18-24 button mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
  • 1 Tbsp butter
  • 1 small onion, minced, about 2 Tbsp
  • 1 large garlic clove, minced
  • Salt
  • 2 Tbsp chopped parsley
  • 1 teaspoon dried thyme
  • 2 Tbsp breadcrumbs
  • 2 Tbsp sherry
  • 2 Tbsp olive oil
  • 2 Tbsp grated parmesan cheese

1 Preheat oven to 375°F

2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the onion for 4-5 minutes, stirring often. Add the garlic and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, thyme and breadcrumbs. Pour in the sherry.

3 Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.

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