- Makes: 12 musrooms (12 Servings)
- Ready In: 41 mins
- Prep Time: 10-15 mins
- Cook Time: 31-33 mins
One of the favorite things we all love about parties are the appetizers. Try these stuffed mushrooms: woodsy, cheesy, and baked to perfection. The only problem is, you can eat twenty of them in a row, so you have to keep passing that tray.
- Calories: 53
- Fat: 2g
- Protein: 3g
- Sodium: 45mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
Nutritional Information (per serving)
- 12 cremini mushrooms
1 medium shiitake mushroom, with stem, roughly chopped
1 tablespoon olive oil
1/4 small yellow onion, finely chopped
1/2 teaspoon fresh thyme
1/2 teaspoon soy sauce
Salt and pepper to taste
2 tablespoons bread crumbs
1 tablespoon finely grated Parmesan cheese
1 teaspoon minced fresh flat-leaf parsley
1/2 tablespoon unsalted butter
2 tablespoons water
- Preheat the oven to 350°F
- Remove the stems from the cremini mushrooms by popping them out. Set aside the caps. Place the stems in a food processor with the shiitake mushroom and pulse until the mushrooms are minced. Be sure not to over-pulse, because the mushrooms can turn to mush fairly quickly. Set aside.
- Heat the olive oil in a medium pan over medium-low heat and add the onion. Sauté until the onion is translucent, 3 to 4 minutes.
- Add the thyme and minced mushroom stems and sauté for 3 minutes. Stir in the soy sauce and season with salt and pepper. Stir in 1 tablespoon bread crumbs. Remove from heat, transfer to a medium-size bowl, and let cool for 5 minutes. Stir in the Parmesan.
- Stuff each mushroom cap with a spoonful of mushroom mixture until each one is nicely rounded.
- In a small bowl, combine the parsley and remaining bread crumbs. Heat the butter in a small pan over medium heat and sauté the parsley mixture until browned, 5 to 6 minutes.
- Sprinkle each stuffed mushroom cap with a pinch of the parsley mixture.
- Place the mushroom caps in a small baking dish and add the water to the dish. Bake for 20 minutes. Serve warm or at room temperature.