Recipe by Slatts
This recipe is one of the first ones I created on my own as a young chef in my late teens. I made them for my husband soon after we started dating and I am pretty sure these mushrooms have something to do with our marriage . . .they way to a man's heart.
Top Review by vdm86
This was delicious. Just the kind of filling I was looking for. I didn't have breadcrumbs, so I crumbled up some garden vegetable crackers, and I also used the dry parmesan cheese instead of fresh. They turned out great. Thanks for an awesome recipe!
- 12 large white mushrooms, cleaned
- 3 ounces cream cheese
- 1⁄2 small onion, finely diced
- 1⁄4 cup breadcrumbs
- 3 tablespoons butter, divided
- 1 ounce parmesan cheese, freshly grated
Directions See How It's Made
- Preheat oven to 350°.
- Pop the stems off the mushrooms and set aside. Melt two tablespoons of butter in a pan over medium heat and add the mushroom caps. Cook the caps face up for about two minutes and then face down for about two minutes. Remove the mushroom from the pan and place face down on a paper towel to drain.
- Finely dice the mushroom stems. Add the remaining tablesoon of butter to the pan juices and sautee the diced mushroom stems and onions until soft.
- In a small bowl mix the cream cheese, bread crumbs, and mushroom/onion mixture. (The key is to have 1/3 of each for a good stuffing consistancy.) Season with salt and pepper.
- Mound the stuffing into the caps and top with freshly grated parmesan. Pop in oven for about 10 minutes or until browned.