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Vegetarian
Stuffed Mushrooms in White Wine
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Ingredients: Mushrooms, butter, panko breadcrumbs, onion, garlic, olive oil, fresh parsley, fresh thyme, salt, dry white wine, Parmesan cheese, mozzarella cheese
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Clean any dirt off of the mushrooms using a damp paper towel and remove the stems. Set mushroom caps aside.
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Melt butter in a small skillet. Add breadcrumbs. Cook until breadcrumbs are toasted and turn brown. Remove from heat. Set aside.
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Finely dice the stems of the mushroom. Measure out 1 cup of diced mushroom stems. Discard the rest.
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Heat olive oil in a large nonstick skillet over medium heat. Add chopped mushroom stems, onion, and garlic.
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Cook for 3-4 minutes.
Stir in parsley, thyme, and salt. Cook for 2-3 more minutes until the veggies are soft.
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Remove from heat.
Stir in toasted bread crumbs and Parmesan cheese.
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Place mushroom caps in an 8x8 inch baking dish, cap side (top) down.
Pour wine into the bottom of the dish.
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Spoon 1-2 teaspoon of the stuffing mixture into each cap, heaping them as full of filling as you’d like.
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Cover the dish with aluminum foil and place in a 350 degree oven. Bake covered for 20 minutes.
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Remove the foil. Sprinkle the stuffed mushrooms with shredded mozzarella cheese, dividing the cheese evenly between the mushrooms.
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Bake uncovered for an additional 10 minutes. Serve your stuffed mushrooms warm. Enjoy!
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