Baked Stuffed Mushrooms
Stuffed mushrooms are a favorite for most dinner parties, but this recipe gives this classic side dish a new take. The infused chili powder adds a hot flavor to the vegetable, and since it's bite-sized, you can serve it as a snack or appetizer.
- 24 large (about 2-inch-wide) white button mushrooms
- 2 tablespoons olive oil
- 1/2 small red onion, minced
- 2 cloves garlic, minced
- 1 cup loosely packed fresh parsley leaves, minced
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1/4 teaspoon chipotle chili powder
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter, cut into 1/8-inch cubes
- 1/4 cup dry white wine
- Preheat oven to 425 degrees F. Use a paring knife to gently carve the stem out of each mushroom cap. Finely chop the stems and set aside. Arrange the prepared caps, open-side up, in a 13-by-9-inch baking dish and set aside.
- Heat olive oil in a large saute pan over medium. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until soft. Add chopped mushrooms and cook for 5 minutes more. Remove from heat and let come to room temperature.
- Add parsley, breadcrumbs, Parmesan, and chili powder to the mushroom mixture; toss to combine. Season with salt and pepper
- Add a heaping teaspoonful of the filling to each mushroom cap in the baking dish, gently pushing filling down with a spoon to pack it in. Top each filled mushroom cap with a few of the cubes of butter.5. Combine wine and 1/2 cup water in a measuring cup. Pour into the bottom of the dish containing the mushrooms, making sure not to pour the liquid over the stuffing (or it will become soggy).
- Bake for 25 minutes or until the stuffing just starts to turn brown and crisp. Serve immediately.
- Recipe courtesy of Johnny Miller.
Per serving: 41 kcal cal., 3 g fat (1 g sat. fat), 32 mg sodium, 0.5 g fiber, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet