Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat the oven to 375°F.
Remove the mushroom stems and finely chop. Set the mushroom caps aside.
In a medium skillet, add olive oil, onion and garlic. Sauté over medium heat, until softened.
Add the chopped mushroom stems and salt. Stirring occasionally, cook until all the liquid has evaporated. Remove from heat and allow to cool.
In a medium bowl, stir together cooled mushroom stem mixture with the rest of the ingredients.
Divide the stuffing evenly among the mushroom caps (about one tablespoon per cap).
In a 8x8 inch baking pan or cast iron pan, pour 2-3 tablespoons of water.
Place the stuffed caps into the baking pan, in a single layer. (Optional: For a crispier top, drizzle or spray about a tablespoon of olive oil over the top of the caps.)
Place the pan in the oven and bake until tops are browned, about 25 to 35 minutes. Remove from the oven and serve warm. Enjoy!
Ingredients
Directions
Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat the oven to 375°F.
Remove the mushroom stems and finely chop. Set the mushroom caps aside.
In a medium skillet, add olive oil, onion and garlic. Sauté over medium heat, until softened.
Add the chopped mushroom stems and salt. Stirring occasionally, cook until all the liquid has evaporated. Remove from heat and allow to cool.
In a medium bowl, stir together cooled mushroom stem mixture with the rest of the ingredients.
Divide the stuffing evenly among the mushroom caps (about one tablespoon per cap).
In a 8x8 inch baking pan or cast iron pan, pour 2-3 tablespoons of water.
Place the stuffed caps into the baking pan, in a single layer. (Optional: For a crispier top, drizzle or spray about a tablespoon of olive oil over the top of the caps.)
Place the pan in the oven and bake until tops are browned, about 25 to 35 minutes. Remove from the oven and serve warm. Enjoy!