A friend sent me a link to this recipe and told me I wouldn't be disappointed. I wasn't!
I served these with grilled turkey sandwiches and white wine, great combination for a meal!
pic not mine
20 largebutton mushrooms
1/2 mediumonion, finely chopped
2 Tbspitalian-style breadcrumbs
3 Tbspfresh parsley, finely chopped
2 Tbspgrated parmesan cheese
2 Tbspcapers, finely chopped
2 Tbspchopped sun dried tomatoes
How to Make Stuffed Mushrooms
- Preheat oven to 375 degrees and lightly grease bottom of a baking dish with olive oil.
- Carefully remove the stems from the mushrooms, set the caps aside and finely chop the stems.
Heat 2 Tbsp of olive oil in a pan and cook the onions on medium heat until soft.
Add the diced mushroom stems and saute another few minutes.
Add parsley, tomatoes, breadcrumbs and capers. Stir well and remove from heat.
- Fill each mushroom cap so it is just overfilled with the sauteed mixture and place on the greased baking dish.
Top with the grated cheese and a drizzle of olive oil.
Bake about 15 minutes, until the mushroom caps are tender.