Spanish Stuffed Mushrooms
Don't' be surprised if these Spanish Mushrooms are the first thing devoured at your next soiree! Flavored with shallots, fresh herbs, lemon and parmesan these vegetarian-friendly stuffed mushrooms are not only easy to make but easy to eat!
Servings: 4
Ingredients
- 12 mushrooms cremini (aka baby bella) or button
- 2 large shallots, minced
- 1 small lemon, zested and juiced – approximately 1½ Tablespoons of juice
- 2 Tablespoons olive oil plus more for brushing the baking dish
- 6 Tablespoons fresh breadcrumbs
- 2 Tablespoons Italian parsley minced
- 3 Tablespoons parmesan cheese grated
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Gently wash and blot dry mushrooms. Remove the stems, and finely mince.
- Preheat the oven to 400℉.
- Heat 1 Tablespoon olive oil in a medium-sized skillet over medium-high heat.
- Add the shallots, mushrooms, salt, and pepper and cook for 5 – 7 minutes until the mushrooms are golden brown and all the liquid has evaporated.
- Pull the pan off the heat and let cool for 5 or 10 minutes (so the heat doesn’t melt the cheese!) or remove the shallots and mushrooms to a medium-sized bowl. Brush the mushroom caps with the remaining olive oil
- Add the breadcrumbs, zest, parsley, and parmesan to the mushrooms and shallots and drizzle the lemon juice over. Stir to combine. Taste and adjust seasonings.
- Fill each cap with some of the stuffing mixture, gently mounding it. Place each cap in a baking dish brushed with olive oil.
- Bake for 15 – 20 minutes until the caps are brown and the filling is golden brown. Serve.
