Baked Stuffed Mushrooms

By courtneyepowell

Ingredients

• 24 large (about 2 in wide) white button mushrooms
• 2 T olive oil
• 1/2 small red onion, minced
• 2 cloves garlic, minced
• 1 c loosely packed fresh parsley leaves, minced
• 2/3 c panko breadcrumbs
• 1/2 c freshly grated Parmesan
• 1/4 t chipotle chili powder
• Kosher salt
• Fresh ground pepper
• 2 T unsalted butter, cut into 1/8-in cubes
• 1/4 c dry white wine

Details

Servings 24

Preparation

Step 1

Preheat oven to 425. Use a paring knife to gently carve the stem out of each mushroom cap. Finely chop the stems and set aside. Arrange the prepared caps, open-side up, in a 13x9 in baking dish and set aside.

Heat olive oil in a large saute pan over medium. Add onion and garlic and cook, stirring occasionally, for 3-5 mins or until soft. Add chopped mushrooms and cook 5 mins more. Remove from heat and let come to room temp.

Add parsley, breadcrumbs, Parmesan and chili powder to the mushroom mixture; toss to combine. Season with salt and pepper.

Add a heaping teaspoonful of the filling to each mushroom cap in the baking dish, gently pushing filling down with a spoon to pack it in. Top each filled mushroom cap with a few of the cubes of butter.

Combine wine and 1/2 c water in a measuring cup. Pour into the bottom of the dish containing the mushrooms, making sure not to pour the liquid over the stuffing (or it will become soggy). Bake for 25 mins or until the stuffing just starts to turn brown and crisp. Serve immediately.