Baked Stuffed Mushrooms Caps |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too. Ingredients:
24 medium mushrooms, cleaned |
4 tablespoons butter, melted |
1/4 cup onion, finely chopped |
2 tablespoons dry white wine |
1/4 cup dry breadcrumbs |
1/4 cup cooked bacon, drained & finely chopped |
2 tablespoons parsley, freshly chopped |
2 tablespoons olive oil |
1 garlic clove, minced |
1 teaspoon oregano leaves, dried |
salt & pepper, to taste |
1/2 cup monterey jack cheese, finely shredded |
Directions:
1. Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
2. Place mushroom caps on a buttered baking sheet and set aside.
3. In a medium skillet sauté the chopped stems, onions, and garlic in oil.
4. Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
5. Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
6. Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
7. Sprinkle with cheese.
8. Bake 20 minutes at 350°F.
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