Elizabeth Schoonovers Stuffed Mushrooms Recipes

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ELIZABETH SCHOONOVER'S STUFFED MUSHROOMS



Elizabeth Schoonover's Stuffed Mushrooms image

These tasty stuffed mushrooms, from Elizabeth Schoonover of Vienna, Virginia, are ideal appetizers for holiday parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 7

3 slices whole-wheat sandwich bread (3 ounces)
3/4 cup finely grated Asiago or Parmesan cheese (3 ounces)
1/3 cup chopped fresh parsley
2 minced garlic cloves
Coarse salt and ground pepper
40 medium white button mushrooms (about 1 pound), stemmed
4 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees. In a food processor, pulse bread until fine crumbs form (you should have about 1 cup). In a large bowl, toss breadcrumbs with cheese, parsley, and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Using one hand, dip a mushroom in melted butter to coat completely; transfer to breadcrumb mixture. With other hand, stuff mushroom with filling, patting some mixture on bottom and sides. Place, stemmed sides up, on a rimmed baking sheet. Repeat until all the mushrooms are stuffed.
  • Bake until golden brown and cooked through, 20 to 25 minutes. Let cool for a few minutes before transferring to a serving dish.

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