© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: About 20 mushrooms
2 pounds large mushrooms about 2 inches in diameter
½ cup butter or margarine
⅓ cup chopped onion
1 tablespoon chopped garlic
1 cup Italian seasoned dry bread crumbs
⅔ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
⅛ teaspoon ground black pepper
¼ teaspoon salt
Preheat oven to 400°F. Remove and chop mushroom stems.
In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds.
In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.
On baking sheet, arrange mushroom caps, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.