Conner Family Recipes
Garlic Parmesan Stuffed Mushrooms
35 servings
분량20 minutes
활동 시간40 minutes
총 시간재료
1 pound whole button mushrooms (I used brown ones)
1/4 cup butter (OR oil)
1 small onion (finely chopped)
3 cloves garlic (finely minced)
2/3 cup breadcrumbs
1 tablespoon Italian seasoning (I used one without added salt)
4 tablespoons grated parmesan (or more to taste)
1 tablespoon chopped fresh parsley
salt and black pepper (to taste)
lemon juice (to serve, optional)
방향
Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with nonstick silicone mats and bake until the top is browned, about 20-25 minutes.
Serve: Serve hot or warm, with a bit of lemon juice if you like.
영양 정보
1회 제공량
1 mushroom
칼로리
27 kcal
지방 전체
2 g
포화 지방
1 g
불포화 지방
0.5 g
트랜스 지방
0.1 g
콜레스테롤
4 mg
나트륨
36 mg
탄수화물 전체
2 g
식이섬유
0.3 g
총 당류
1 g
단백질
1 g
35 servings
분량20 minutes
활동 시간40 minutes
총 시간