One of my favorite appetizers and so easy to make. This recipe is so forgiving and you can make it as fancy as you like. I’ve added pimento and shrimp before, just giving you the simple basic version. You can also prepare it a day ahead and bake before serving.
Ingredients
- 24 ounce organic white mushrooms cleaned and stems removed
- 2 tablespoons unsalted butter
- 3 sprig onions chopped
- 1/2 bunch Italian parsley chopped
- 2 garlic cloves minced
- Bread crumbs
- Salt and pepper to taste
- Drizzle olive oil
- Mozzarella cheese
Instructions
- Melt 3 tbs. Butter and brush 1 tablespoon at the bottom of your baking dish, you will then place your mushroom caps in the dish hugging each other now you can brush the other tablespoon inside the caps (use more if you run out as long each cap is brushed generously).
- Chop your vegetables, in a pan melt the other 2 tablespoons of butter sauté the chopped mushroom stems until wilted add the garlic, salt and black pepper sauté for 30 seconds add parsley and 3 sprigs of green onions sauté for another 30 seconds then add the breadcrumbs just to cover the top ( I never measure I kind of eyeball it ) mix well if you feel your mixture is a bit dry drizzle some olive oil or add a knob of butter. Let the mixture cook.
- Preheat oven to 400 F. Stuff the mushroom caps evenly top with shredded mozzarella cheese, the cheesier the better . Cover loosely with foil and bake for 20 minutes.
- Garnish with some chives and enjoy.