Baked Stuffed Mushrooms with Herbs and Parmesan

Prep time 40 minutes Servings 6

Baked stuffed mushrooms with herbs and Parmesan are the party appetizer that disappears first, garlicky filling baked until golden. Polifemo's fragrant, golden character rounds out the garlic and Parmesan without competing with either.

Ingredients

20 large white mushrooms, stems removed and reserved
3 tablespoons Polifemo, divided
2 cloves garlic, minced
1/2 cup breadcrumbs
1/3 cup grated Parmesan
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

Instructions

Preheat the oven to 350°F. Finely chop the reserved mushroom stems.
Heat half the Polifemo in a skillet over medium heat and sauté the chopped stems and garlic about 5 minutes, until softened and any moisture has cooked off.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan, and parsley, then season with salt and pepper.
Brush the mushroom caps all over with the remaining Polifemo and arrange them, hollow-side up, on a baking sheet.
Spoon the filling into each cap, pressing gently and mounding slightly on top.
Bake 20 minutes, until the mushrooms are tender when pierced and the filling is golden on top.
Serve warm, straight from the oven.

Nutrition

Serving size about 3 mushrooms

Calories 139

Total fat 9g

Saturated fat 2g

Cholesterol 5mg

Sodium 249mg

Carbohydrates 10g

Dietary fiber 1g

Sugars 2g

Protein 6g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.