Stuffed Parmesan Mushrooms Recipe

By ShoDav

Ingredients

• 20 large white mushrooms
• 1 medium onion, minced
• 3 tbsp parsley, minced
• 1 small garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp + a pinch of salt
• 1/2 cup + 1/4 cup Parmesan cheese, grated or finely shredded
• 2 tbsp Greek yogurt
• 1/4 cup mozzarella cheese, shredded
• Cooking spray (I use Misto)

Details

Servings 1
Adapted from ifoodreal.com

Preparation

Step 1

Preheat oven to 400 degrees F and line large baking sheet with parchment paper. Set aside.

With a damp paper towel, wipe down the mushrooms. Remove/pull out the stems and finely chop them. Set aside. Place mushroom caps on prepared baking sheet.

Preheat medium skillet on medium high and spray with cooking spray. Add onion and chopped mushroom stems and saute for 8-10 minutes or until golden brown, stirring occasionally. Add a pinch of salt.

Transfer to a medium bowl along with parsley, garlic, black pepper, 1/4 tsp salt, 1/2 cup Parmesan cheese, Greek yogurt and mozzarella cheese. Mix with a fork.

Using a teaspoon, fill the mushroom caps with stuffing. Place a bit of remaining 1/4 cup Parmesan cheese on top of each mushroom.

Bake for 20 minutes. Serve hot or cold. I like them both ways.

Storage Instructions: Refrigerate covered for up to 2 days. Do not freeze. Can be prepared up to 48 hours in advance: refrigerate mushroom caps and stuffing separately, then fill and bake just before serving.