Crispy Button Mushrooms with Herbs & Melted Cheese
This recipe begins with combining the rich creaminess of butter and the kick of onions, sauteed until darkly sweet. Toss in the chopped mushroom stems to boost the tasty earthy flavor and sprinkle with herbs and seasoning until just right. This mixture is spooned into the mushroom caps, topped with parmesan cheese and baked for, at longest, 25 minutes.
Servings 24 mushrooms
- 2 tbsp. butter
- 1 onion minced
- 24 mushrooms scrubbed clean, stems separated from the caps, stems finely chopped
- 1 garlic clove minced
- 1 tsp. dried herbs recommended: thyme and oregano
- 4 tbsp. Parmesan cheese grated
- thyme stems to decorate
- salt and pepper to taste
Preheat oven to 375°F.
Heat butter in a small frying pan over low heat.
Sauté the onion until golden brown (about 15 minutes). Add the chopped mushroom stems and stir often.
Add the garlic, herbs, salt and pepper to taste.
Fill each mushroom with the stuffing, and place on a baking sheet.
Sprinkle grated parmesan cheese over each mushroom.
Bake for 20-25 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. Garnish with thyme.
Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 47mg | Potassium: 75mg | Vitamin A: 60IU | Vitamin C: 0.9mg | Calcium: 33mg | Iron: 0.4mg