Mushroom Stuffed Mushrooms

Stuffed mushrooms using the stems! So good! EVERYBODY goes CRAZY for these!! I wish I could eat them every day. They go great with Italian food, or as an appetizer for parties or holidays. Easily doubled.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 (12 ounce) package white mushrooms, with stems
• 2  stalks celery, chopped
• 1  medium yellow onion, chopped
• 1  cup  breadcrumbs
•  garlic powder or  fresh garlic, to taste
• 1⁄4 cup parsley
•  salt and pepper, to taste (I use a lot of salt)
• 1⁄4 cup butter

Directions

1. Wash mushrooms and scoop out stems.
2. Chop stems as you did with celery and onion.
3. Melt butter in large pan on low-medium heat.
4. Add everything EXCEPT THE BREAD CRUMBS to the butter.
5. Turn to medium heat.
6. Sauté over medium for about 15-20 minutes.
7. Add bread crumbs, remove from heat.
8. Mix well, let cool for 20 minutes.
9. Preheat oven to 400°F.
10. Scoop stuffing into mushrooms so it's heaping quite a bit.
11. Put mushrooms on cookie sheet, no need to grease it (See tip below).
12. Place in 400°F oven for 20 minutes.
13. Serve hot!
14. TIP: This can be prepared in the AM up to the baking part.
15. Just leave prepared mushrooms on counter top until you want to bake them (not overnight).