Stuffed Mushrooms

These are really good for parties or just for at home, we like lots of extra cheese and bacon bits but I am leaving that out to get the original nutrition facts.

• Ready In: 40 mins
• Yields: 24 mushrooms

Ingredients

• 2  dozen small mushrooms
• 2  tablespoons unsalted butter
• 1  onion, finely minced
• 1  stalk celery, finely minced
• 1  garlic clove, finely minced
• 1  tablespoon dried parsley flakes
• 1 1⁄2 cups  breadcrumbs
• 1⁄2 cup parmesan cheese
• 1⁄8 cup olive oil

Directions

1. Preheat oven to 325.
2. Wash the mushrooms and remove the stems.
3. Mince the stems and set aside.
4. Very lightly brush both sides of the caps with olive oil and arrange in a baking dish.
5. Put the butter in a medium skillet and saute the onion, celery, and garlic until the onions almost caramel.
6. Add the mushroom stems, parsley, and bread crumbs. Stir until well blended.
7. Stuff each mushroom cap with the mixture (I like to over stuff, just round the top with a teaspoon).
8. Sprinkle them with the parmesean cheese and bake at 325 for 25 minutes.