Garlic Parmesan Stuffed Mushrooms

• servings: 35 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

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)

Directions

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.

Nutrition

• Serving Size: 1 mushroom
• Calories: 27 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0.5 g
• Trans Fat: 0.1 g
• Cholesterol: 4 mg
• Sodium: 36 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.3 g
• Total Sugars: 1 g
• Protein: 1 g