Stuffed Mushrooms

Name: Stuffed Mushrooms
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

12 ingredients

4 steps

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; saute 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.