Cheesy Italian Stuffed Mushrooms

Submitted by Semra22

"This is a wonderful recipe from Mushrooms Canada that I tinkered with just a bit (not too much). If you use the huge "stuffer" ones they will hold more filling and make a great side dish for supper."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-8

ingredients

• 16 -20 large white mushrooms
• 1⁄2 cup fresh breadcrumb
• 1⁄4 cup shredded mozzarella cheese
• 2 finely minced garlic cloves
• 4 finely chopped pitted black olives
• 2 tablespoons sun-dried tomatoes packed in oil, drained and finely chopped
• 2 tablespoons marinated artichoke hearts, drained and finely chopped
• 2 tablespoons finely chopped onions
• 2 tablespoons light mayonnaise
• 1⁄2 teaspoon dried oregano leaves or 1/2 teaspoon basil, crumbled
• 1⁄4 cup olive oil
• 1 -2 tablespoon freshly grated parmesan cheese

directions

1. Remove and finely chop the stems from the mushrooms. Saute the stems, onions and garlic in just a bit of oil till barely soft, about 1 minute
2. In a medium bowl, combine sauteed onion-mushroom stem mixture, bread crumbs, mozzarella cheese, olives, tomatoes, artichokes, mayonnaise and oregano; mix well.
3. Brush olive oil on outside of mushroom caps. Place in a shallow baking pan. Spoon filling evenly into caps, mounding as necessary and sprinkle parmesan on top. Bake at 425 for 15 - 20 minutes or until filling is bubbly and tops are browned.
4. If you want a softer mushroom consistency, bake the mushrooms about 5 min before stuffing.
5. Will make 4 main course or 8 appetizer servings.