Larry's Stuffed Mushrooms
Succulent stuffed mushrooms bursting with savory flavor and filled with fresh ingredients are a tasty treat. These mushrooms will magically disappear off your serving dish!
Servings: 5 servings
Calories: 184kcal
Ingredients
- 20 cremini mushrooms
- 1 portobello mushroom chopped
- 3 garlic cloves minced
- 2-3 tablespoons olive oil
- 4 tablespoons chopped parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian herb blend I use my homemade herb blend
- 1/2 cup bread crumbs
- 1/4 cup Parmesan cheese skip if making vegan recipe
- 2 tablespoons red wine or cooking sherry
- 2 tablespoons butter small dab on each mushroom, use Earth Balance for vegan recipe
Instructions
- Preheat oven to 375 degrees.
- Remove stems on cremini mushrooms. Cut off and discard any tough parts on the ends. Save the mushroom caps and chop the stems coarsely.
- Chop the portobello mushroom coarsely and mince the garlic cloves.
- Heat 2 tablespoons of olive oil over medium heat in large frying pan or skillet. Add the garlic and sauté for 1 minute. Add the chopped cremini and portobello mushrooms and cook for 4-5 minutes until the consistency is meaty.
- Chop the parsley and add to the mushroom mixture with the salt, pepper, and Italian herb blend and sauté for 3 minutes.
- Add the bread crumbs, parmesan cheese and wine to mixture and cook until thoroughly mixed, approximately 2 minutes. Add an additional tablespoon of olive oil if the mushroom filling appears dry.
- Put mushroom caps on cookie sheet and fill each cap as full as possible. Add a dab of butter on top of each mushroom.
- Bake at 375 degrees for 20 minutes and remove from the oven to cool.
- Mushrooms are best served warm or at room temperature.