How to Make Stuffed Mushrooms

Clean the mushroom caps with a damp paper towel instead of washing them.

Remove the stems from the mushroom caps by snapping them off.

Dice the large onion into uniform pieces, about 2 cups.

Chop the button mushrooms into small pieces after removing the stems.

Chop a whole bunch of Italian parsley finely.

Drain the sundried tomatoes and chop them into smaller pieces if they are whole.

Preheat the oven before starting to sauté the ingredients.

Heat a sauté pan on high and coat it with 2-3 tablespoons of olive oil.

Add the diced onions to the pan and season with salt and pepper, sauté until translucent.

Add the chopped button mushrooms to the pan and continue to sauté until cooked down.

Mix in the chopped sundried tomatoes and incorporate everything together in the pan.

Transfer the mixture to a bowl and sprinkle in Italian breadcrumbs, mixing until absorbed.

Add the chopped parsley to the mixture, using about 2/3 of the bunch.

Stuff the mushroom caps with the mixture, pressing it in well.

Place the stuffed mushroom caps in the oven and bake for about 20-25 minutes, checking for doneness.

Check the mushrooms after 20 minutes; they should be soft and cooked through.

Equipment Needed

Spice Level:

Dietary