Stuffed Mushrooms Recipe
A delightful appetizer packed with savory flavors, these Stuffed Mushrooms bring together the sweetness of onions, the richness of cheese, and buttery breadcrumbs for an irresistible bite. Ideal for gatherings, each mushroom cap offers a burst of balanced flavors.
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Servings: 6
Ingredients
- 1 ½ pounds white mushrooms cleaned, with stems removed
- Mushroom stems finely diced
- 1 cup grated Romano cheese**
- ½ cup breadcrumbs*
- 8 tablespoons butter
- 1 sweet onion finely diced (about 1 cup)
- 2 garlic cloves minced
- Kosher salt to taste
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced mushroom stems and onions, sautéing until the onions become translucent, about 10 minutes.
- Stir in the minced garlic, cooking briefly until fragrant. Remove the skillet from heat.
- Incorporate the breadcrumbs and grated Romano cheese into the skillet, stirring until evenly combined. Season with salt and pepper to taste, being cautious with the salt as the cheese adds a natural saltiness.
- Using a teaspoon, fill each mushroom cap with the mixture, gently mounding extra filling on top to form a small peak.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or foil.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden and crispy.
Notes
- If opting for panko breadcrumbs, use twice the amount specified.
- Parmesan cheese can replace Romano for a milder taste, though it will slightly reduce the sharpness.
- To prepare in advance, refrigerate the filled mushrooms, loosely covered, to allow some moisture to escape. Chilling them beforehand results in a delightful texture post-baking.