Stuffed mushrooms.

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In honor of the presidents, my roommate and I pulled together a feast yesterday complete with appetizer, entree, salad and dessert. For the appetizer I decided to concoct some stuffed mushrooms based on a vegan recipe I found somewhere along my internet travels. My version were definitely not vegan but incredibly delicious.

Ingredients:

  • 1 container of baby portabella mushrooms
  • 1 cups bread crumbs (I used Italian seasoned ones)
  • 2 tablespoons olive oil
  • 3 tablespoons melted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, diced
  • 1/2 cup pecorino romano cheese
  • 1 teaspoon fresh basil

Steps:

  1. Preheat the oven to 375 degrees F. Coat a pie plate with cooking spray and set aside.
  2. Remove the stems from the mushrooms and discard.
  3. Heat the oil in a pan over medium high heat.  Add in the onions and garlic and cook for 5-7 minutes.
  4. Add in the butter and allow it to melt fully. Remove from heat.
  5. Mix in the bread crumbs, basil and cheese until coated.
  6. Distribute the bread crumb mixture evenly across the caps (I used a rounded teaspoon packed the filling in a little).

Bake for about 30 minutes before serving. Portion size varies based on the number of caps in your container. Eat these right away.