 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Prep: 15 minutes; Cook: 21 minutes Ingredients:
1 (16-ounce) package large mushrooms (12 mushrooms) |
1/4 teaspoon salt |
1 tablespoon butter |
1 tablespoon olive oil |
2 tablespoons finely chopped onion |
1 garlic clove, minced |
3 tablespoons dry white wine |
1/3 cup italian-seasoned breadcrumbs |
1/4 cup grated pecorino romano cheese |
2 tablespoons chopped fresh flat-leaf parsley |
1/2 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Remove stems from mushrooms; finely chop stems. Sprinkle salt evenly over mushrooms.
3. Melt butter in a large nonstick skillet over medium-high heat; add oil. Add mushroom stems, onion, and garlic; sauté 4 minutes or until onion is tender. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; stir in breadcrumbs and next 3 ingredients.
4. Spoon about 2 tablespoons stuffing mixture into each mushroom cap. Place mushrooms on a baking sheet coated with cooking spray; lightly coat each mushroom with cooking spray. Bake at 350° for 14 minutes or until mushrooms are tender and stuffing is lightly browned. Serve immediately.
|
|