450g whole button mushrooms
1/4 cup butter
Small onion (finely chopped)
3 cloves garlic (finely minced)
2/3 cup breadcrumbs
1 tbsp Italian seasoning
1 tbsp parmesan (grated)
1 tbsp fresh parsley (chopped)
Salt and black pepper
Lemon juice to serve (optional)
Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with non-stick silicone mats and bake until the top is browned, about 20-25 minutes.
Serve: Serve hot or warm, with a bit of lemon juice if you like, with Survivor Cabernet Sauvignon.
Cooks in: 40 min.
Pairs well with Survivor Cabernet Sauvignon.