Side Pannel
Classic Stuffed Mushrooms
Classic Stuffed Mushrooms
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- 24 oz whole button mushrooms, 4 reserved (see note below)
- 3/4 cup Italian seasoned bread crumbs
- 3 TBSP of butter
- 1-2 cloves garlic, smashed and minced
- 1/4-1/2 tsp garlic powder, to taste
- 1 tsp parsley
- a pinch of salt and pepper, to taste
Directions
Pluck a few oddly sized or broken mushrooms from the bunch and mince finely. If you’re using just one large box of shrooms I would pull aside about 4.
Next toss your butter onto a non-stick frying pan and adjust to medium heat.
Add garlic and sauté until fragrant.
Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder.
I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil if you need it.
Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley.
Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.
Bake at 350 degrees F until the mushrooms turn golden brown, about 15-20 minutes.
Next toss your butter onto a non-stick frying pan and adjust to medium heat.
Add garlic and sauté until fragrant.
Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder.
I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil if you need it.
Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley.
Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.
Bake at 350 degrees F until the mushrooms turn golden brown, about 15-20 minutes.
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