scoop out mushroom stems and chop finely. Reserve for later.
In heavy bottomed saute pan, melt butter over medium/low heat. Add onions, cook 4 minutes, do not brown. Add garlic, cook 3 minutes. Increase heat to high, add mushroom stems, cook 4 minutes stirring often. Reduce heat to low, add cheddar cheese.
When cheese is melted, remove from heat and stir in breadcrumbs. When mixture is cool enough to handle, lightly stuff into mushroom caps. Dip the top of the stuffed cap in a mixture of 1/2 cup breadcrumbs and 1 Tb grated parmesan cheese. Bake caps at 375 for 25 minutes, brown under brolier and serve.
Originally Submitted
12/8/2010
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