Mushrooms:Classic Stuffed Mushrooms

By á-4084

Ingredients

• 24 large fresh mushrooms, about 2 inches in diameter
• 1/2 cup seasoned fine dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/3 cup sour cream
• 2 cloves garlic, minced
• 2 tablespoons snipped fresh Italian parsley
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• Nonstick cooking spray

Details

Adapted from bhg.com

Preparation

Step 1

Preheat oven to 425 degrees F. Clean mushrooms. Remove stems from mushrooms; discard stems. Place mushroom caps, stem sides up, in a 15x10x1-inch baking pan; set aside.

In a small bowl stir together bread crumbs, Parmesan cheese, sour cream, garlic, parsley, salt, and pepper. Spoon mixture into mushroom caps. Lightly coat mushrooms with nonstick cooking spray. Bake, uncovered, for 17 to 20 minutes or until light brown and heated through.

From the Test Kitchen
Bacon-Cheddar-Stuffed Mushrooms:

Prepare as directed, except stir 4 slices bacon, crisp-cooked and crumbled, and 1/2 cup shredded cheddar cheese (2 ounces) into the filling.


Blue Cheese-and-Walnut-Stuffed Mushrooms:

Prepare as directed, except stir 1/2 cup crumbled blue cheese (2 ounces) and 1/4 cup chopped toasted walnuts into the filling.