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Filled mini mushroom cups
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 50 mins
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Ingredients
for
28
- Ingredients
- olive oil (to coat baking sheet)
- 28 Mushrooms (2 1/2-inches in diameter); stemmed
- ½ cup butter (1 stick)
- 1 small onion (minced)
- 2 cloves garlic cloves (peeled and minced)
- ¾ cup Cake crumbs
- ½ cup romano cheese (grated)
- 3 Tbsps fresh, italian parsley (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat oven to 180°C | 350F | gas 4. Drizzle olive oil on baking sheet and coat thoroughly.
2.
Gently clean the mushrooms and remove stems. Finely chop stems. In a skillet over medium heat melt butter. Add stems, onion and garlic, and saute until stems and onions are soft and garlic is fragrant.
3.
In a mixing bowl, add bread crumbs, cheese and parsley. Season with salt and pepper and stir to combine. Add sauteed mixture to bread crumb mixture and mix well.
4.
Spoon filling mixture into mushroom caps. Arrange on prepared baking sheet, stuffed side up. Bake about 20 to 25 minutes, or until the mushrooms are tender and the tops are golden. Cool for several minutes before serving. Arrange on serving tray or platter. Serve.
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