Cheesy Stuffed Mushrooms
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
20
ingredients
- 3 slices sandwich bread (crusts removed)
- 2 tablespoons olive oil
- salt and pepper
- 20 large white button mushrooms (about 2-1/2 inches in diameter)
- 3 tablespoons butter (no substitutes)
- 1 medium onion, very finely chopped
- 1 stalk celery, very finely chopped
- 1 tablespoon fresh minced garlic
- 3⁄4 teaspoon dried oregano
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup asiago cheese
- 1⁄4 cup chopped fresh parsley
- 1 cup mozzarella cheese, shredded (or to taste)
directions
- Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
- Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
- Carefully remove the stems from the mushroom caps and finely chop.
- Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
- White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
- Saute the chopped stems, stirring until golden (about 5-6 minutes).
- Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
- Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
- Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
- Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
- Delicious!
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