Stuffed Parmesan Mushrooms

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 200°C (400°F).

   Ongeveer 5 min

2. 2

   Gently wipe the mushrooms clean with a damp paper towel and carefully twist to remove the stems.

   Ongeveer 5 min

   Tip van de kok: Avoid washing mushrooms under water as they can become soggy.

3. 3

   Finely chop the reserved mushroom stems.

   Ongeveer 3 min

4. 4

   Heat the olive oil for sauteing in a medium skillet over medium heat.

   Ongeveer 1 min

5. 5

   Add the chopped mushroom stems and onion to the skillet, cooking for 5-7 minutes until soft and lightly browned.

   Ongeveer 7 min

6. 6

   Stir in the minced garlic and cook for one more minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic, which can make it taste bitter.

7. 7

   In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, salt, oregano, and black pepper.

   Ongeveer 2 min

8. 8

   Add the cooked mixture from the skillet to the bowl and stir until well combined.

   Ongeveer 1 min

9. 9

   Coat a baking dish with the olive oil for the baking dish, then arrange the mushroom caps hollow-side up.

   Ongeveer 1 min

10. 10

    Use a small spoon to mound the filling into each mushroom cap.

    Ongeveer 3 min

    Tip van de kok: Don't be afraid to pack the filling in; it will hold its shape during baking.

11. 11

    Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.

    Ongeveer 15 min

12. 12

    Let the mushrooms cool for a few minutes before serving, as the filling will be very hot.

    Ongeveer 5 min