Yummy Stuffed Mushroom Caps
Delicious combination of tender, roasted mushrooms filled with a savory herbed filling and are perfect for parties, gatherings, or even a cozy night in.
Yield
10 servingsPrep
10 minCook
15 minReady
35 minIn the midst of a festive occasion, a delightful appetizer we share, mushrooms stuffed with a rich sensation, a symphony of flavors to bear.
With garlic and herbs in a savory dance, the aroma entices the crowd, a blend of spices to enhance, as we gather and revel aloud.
Plump mushrooms, roasted and tender, filled with a scrumptious delight, a taste of heaven in every center, a perfect way to bring people together in the night.
As we savor each bite, we're transported, to a world of culinary bliss, a celebration of food, love, and support, our hearts and souls, we reminisce.
so let us toast to the stuffed mushroom caps, a tribute to the joy they bring, a symbol of love and the bonds that wrap, around our hearts as we laugh and sing.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | large |
mushrooms
|
|
| 1 | teaspoon |
olive oil
|
|
| ¼ |
onions
finely chopped |
*
|
|
| 3 | large |
garlic cloves
finely chopped |
*
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| 1 | slice |
whole wheat bread
crumbled |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | large |
mushrooms
|
|
| 5 | ml |
olive oil
|
|
| 0.3 | each |
onions
finely chopped |
*
|
| 3 | large |
garlic cloves
finely chopped |
*
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 15 | ml |
parsley leaves
fresh |
|
| 1 | slice |
whole wheat bread
crumbled |
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
|
|
Directions
Preheat the oven to 350℉ (180℃). Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely.
Heat the oil in a skillet. Add the onion and cook until golden.
Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally.
Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed.
Place the mushroom caps, open side up, in a lightly oiled baking dish . Fill each cap with the bread crumb mixture, forming a mound with your fingers.
Bake for 15 minutes and serve hot.
