Baked Stuffed Mushrooms Recipe

• Cuisine: American
• Course: Appetizer
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 53
• Fat: 2g
• Protein: 3g
• Sodium: 45mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g

Ingredients:

1. 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
   
   

Directions:

1. 1. Preheat the oven to 350°F
   2. 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.
   3. 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.
   4. 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.
   5. Stuff each mushroom cap with a spoonful of mushroom mixture until each one is nicely rounded.
   6. 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.
   7. Sprinkle each stuffed mushroom cap with a pinch of the parsley mixture.
   8. 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.