Cheese Stuffed Mushrooms
Servings: 4 as a side dish
Ingredients
- 24 ounce package medium-sized white button mushrooms
- 2 tablespoons butter
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 5 grinds fresh black pepper
- 1 1/2 cups fresh bread crumbs
- 3 ounces crumbled feta cheese
- avocado oil [optional]
Instructions
- Preheat oven to 350°. Line a heavy sheet pan with parchment paper, and lay a cooling rack on top of the parchment.
- Clean the mushrooms with a damp paper towel. Gently remove the stems and set aside for the filling.
- Place the empty mushroom caps, open side up on the cooling rack, and put the pan in the preheated oven, for about 15 minutes.
- Meanwhile, make the filling. Chop the mushroom stems into about 1/4 inch pieces.
- Melt the butter in a large saute pan, over medium heat and add the mushrooms, onions, and garlic. Sprinkle with the salt and pepper and saute until the onions are translucent and soft.
- Raise the heat to medium-high, and continue to cook off the excess liquid - about 5 minutes. Stir every minute or two.
- Remove the pan of mushrooms from the oven [don't turn the oven off]. Suspend the rack, with the mushrooms on it over the sink [unless you have a very large sink, the rack should sit on it ok]. Turn over each cap and allow them to drain for about 5 minutes. You can spray the bottoms with avocado oil spray, which will prevent them from looking too dry.
- Add bread crumbs to the skillet and stirring every so often, continue to cook until the bread crumbs begin to toast.
- Remove from the heat, and stir in the cheese.
- Place the mushrooms, open side up on the parchment-lined sheet.
- Use a teaspoon to fill the bottom of each mushroom cap, making sure to get the filling all the way in the corners. Then use something like a small cookie scoop to mound the filling on top. Press the filling down a bit, You want them filled, but not so much that they are top-heavy.
- Return the pan to the oven and continue to bake for about 20 to 25 minutes, until the bread crumbs look nicely toasted.
- Serve immediately or these can be kept warm in a low oven for about 30 minutes.
Notes
Refrigerate leftovers. They can be reheated in the oven.