My favorite go-to appetizer to make is Cheese Stuffed Mushrooms and that’s a good thing because my family basically assigned these to me in well — the 80’s. I’m not even kidding. The original recipe, I found in a cookbook at the time and I made them for Christmas. Since then, they’ve become THE appetizer my family always requests I bring to an event.
So, these little gems of cheesy goodness show up at all our major holiday celebrations and most other family functions because they are so easy to make and people love them. Having a hot appetizer that is so easy to prepare and one that can be made in advance is a great advantage on a busy party day. If I’m running short on time, I prepare them earlier in the day and bake them off right before serving time.
Look for mushroom caps that are closed or slightly open around the stem. I use both white button mushrooms and baby Bellas for this recipe and both are delicious.
Having a hot appetizer that is so easy to prepare and one that can be made in advance is a great advantage on a busy party day. If I know I’ll be running short on time, I prepare them a day ahead and bake them off right before serving time. There are not usually any leftovers but when there are, they are easily reheated.
- ½ cup Italian-style dry bread crumbs
- ½ cup grated Parmesan cheese
- 2 garlic cloves, peeled and minced
- ½ medium onion, chopped fine
- 2 tablespoons chopped fresh flat Italian parsley
- Salt and ground black pepper, to taste
- ¼ cup butter
- 24 large (2½-inch-diameter) white mushrooms, stemmed
- Preheat the oven to 350 °F.
- Gently clean and remove the stems from the mushroom caps. Place the caps, stem side up, on a baking sheet and set the stems aside for later. Once all the caps are cleaned and stemmed, prepare the stems by trimming the ends and them chopping them finely.
- Saute the mushrooms, onions and garlic in butter over medium heat until tender, about 3-5 minutes. Remove the pan from the heat and stir in the remaining ingredients.
- Fill the mushroom caps with the stuffing mixture. Cook for 15 - 20 minutes until the caps are tender. Serve hot.