Stuffed Mushroom Appetizer Recipe

This is a great appetizer to bring to any meal. Bake them at home just before company arrives or before leaving for your guest’s house. The crunchy and flavorful stuffing is easy to make and holds up for a few hours.

Final Product

3 slices fresh sourdough bread
22 oz large button mushrooms
2 tablespoons butter
1 small to medium white onion
1/4 cup finely chopped celery
1/2 teaspoon ground oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 aged Parmesan

Preheat over to 400 F
Break bread apart and put in food processor and process lightly so there are still some large crumbs. Spread evenly in baking pan and put in over until toasted and golden brown.

Golden Brown Sourdough

Mince onion and celery then clean mushrooms, pop out stems, and finely chop the stems. Arrange mushroom caps on baking pan (stem side down) and bake for about 10 minutes until the mushrooms release liquid; flip the mushroom caps right away (otherwise they can stick to the pan) then set aside.

Saute!

While mushroom caps are in the oven melt butter in a skillet over medium heat then saute stems for about 5 minutes and liquid begins to evaporate. Add onion, celery, ground oregano, salt, and pepper and saute until onion is golden. Let the mixture cool slightly then mix with bread crumbs and stir in Parmesan. Use your fingers to fill caps until overflowing and press and form with your fingers to the mixture stays in place. Put the stuffed caps back in the over for another 20 minutes until the stuffing is golden brown.

Quantity varies based on size of mushrooms.