Impress your guests with our versatile, personalized stuffed mushroom recipe.
Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4
Line a cookie sheet with foil and grease the foil. Preheat oven to 350 F. Remove and reserve mushroom stems
Bake the mushroom caps for 5 minutes until they give up their liquid. Remove the caps, drain and reserve
By hand or with a food processor fitted with the blade, pulse the mushroom stems until finely chopped; remove and reserve. In the processor, pulse the bread, cheese, garlic, parsley, salt and pepper until finely chopped; reserve
In a skillet over medium high heat, melt the butter. Add the mushroom stems and cook, stirring often until they give up their liquid, about 2 minutes; cool
Add the reserved bread mixture to the cooked stems, mixing to combine
Divide mushroom filling evenly among the caps. Bake until mushroom cap is tender, about 15-20 minutes