Prep 15 mins
Cook 17 mins
This is a little something I borrowed from a friend and modified to suit my own tastes. Has been a huge hit with my vegetarian friends. Quick and easy! Give it a try for your next party or movie night! A bit of a hint... save those stems and keep them in the freezer. They're great to toss into the pot when making stock or broth.
- 226.79 g cremini mushrooms, washed & stemmed
- 1 large jalapeno, minced
- 1 small onion, finely chopped
- 118.29 ml parmesan cheese, shredded (reserve 1/4 cup)
- 2 garlic cloves, finely chopped
- 59.14 ml Italian breadcrumbs
- 118.29 ml butter or 118.29 ml margarine
- salt and pepper, to season caps
- Preheat oven to 400 degrees.
- Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
- Place caps on a bake sheet and season to taste w salt/pepper.
- Fill caps with butter mixture.
- Sprinkle remaining 1/4 parm over all the caps.
- Sprinkle 1/4 of bread crumbs over the parm coated caps.
- Bake for 15 minutes or until mushrooms give up juices.
- Broil to crisp up topping if not to satisfaction.
- Serve and Enjoy!
Tasty! I had about 8 oz of cremini mushrooms, but I'm afraid they were too small. I used them, but had to run out and get extra mushrooms. To top that off, we ended up with excess in terms of the butter mixture--no need to worry, as I can use that tomorrow on baked potatoes! Thanks for posting, Cynna!
Outstanding mushies! Easy recipe to halve. We didn't have breadcrumbs, Italian or otherwise, so just added some parsley, basil & oregano, aswell as the finely chopped mushroom stems to the butter mixture. We did not miss the breadcrumbs and served our mushies on a freshly made herb bread, which Matt prepared.
Good mushrooms! I used a large jalapeno, plus added some Tabasco and they were not very spicy. Cut back the butter to 3 Tablespoons, and sauteed the onion, pepper & garlic before stuffing. Cook time ended up being closer to 30 minutes (you want the mushrooms to start to give up their juices) and they were perfectly brown on top and very tasty.