Ingredients

The following ingredients have 4 Servings
  • 12 whole mushrooms (about 2 inches in diameter (I used small portobello mushrooms))
  • 1/4 cup extra-virgin olive oil (divided)
  • 1/4 cup shallots (finely diced (or onion))
  • 2 cloves garlic (minced)
  • 3 tablespoons fresh parsley (finely chopped, plus more for garnish)
  • 1/2 cup breadcrumbs
  • 1/4 cup parmesan cheese  (fresh grated, see notes)
  • 1/2 teaspoon dried oregano (or 1 teaspoon finely chopped fresh)
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
  • Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
  • Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.
  • Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
  • In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.
  • Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
  • Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
  • Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
  • Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
  • Serve hot or warm.