The Pioneer Woman Tasty Kitchen
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Garlic Parmesan Easy Stuffed Mushrooms

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Level: Easy

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Description

Need a simple crowd-pleasing appetizer For Christmas? Try these Garlic Parmesan Stuffed Mushrooms. Everyone always raves about these!

Ingredients

  • 1 pound Whole Button Mushrooms (I Used Brown Ones)
  • ¼ cups Butter
  • 1  Small Onion, Finely Chopped
  • 3 cloves Garlic, Finely Minced
  • ⅔ cups Breadcrumbs
  • 1 Tablespoon Italian Seasoning (I Used A Herb Mix 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)

Preparation

Carefully remove the stems from the mushrooms. Set caps aside and chop stems finely.

Melt butter in a wide skillet over medium heat. Add onion and garlic and gently cook until softened, about 2–3 minutes. Add chopped mushroom stems and sauté until softened, about 5 minutes.

Add breadcrumbs 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 heat and stir in Parmesan, parsley and salt and pepper (if needed). Set aside to cool.

Preheat oven to 350°F. Evenly distribute filling between mushroom caps, pushing it slightly down as you fill them. Place mushrooms on a baking sheet lined with silicone mats and bake until tops are browned, about 20–25 minutes.

Serve hot or warm, with a bit of lemon juice if you like.

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