Italian Style Stuffed Mushrooms
Leslie
ingredients
- 2 lbs. large mushrooms
- 1 stick butter
- 1/2 cup chopped onion
- 1 tablespoon chopped garlic
- 1 cup Italian-seasoned dry bread crumbs
- 2/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
directions
- 1
Preheat oven to 400°. Remove and chop mushroom stems. Place butter in a skillet, and heat over medium-high heat. Add mushroom stems and onion, and cook about 5 minutes, stirring occasionally. Add garlic; cook 30 seconds.
- 2
In a medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar, and pepper. Sprinkle mushroom caps with salt. Arrange mushroom caps on a baking sheet; evenly spoon mushroom mixture into caps. Bake 25 minutes or until mushrooms are tender and golden.
Source: Leslie Harvie
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