Shelly's Recipe

STUFFED MUSHROOM CAPS

Category: Stuffed Mushrooms

1 pkg. (8 to 10 oz.) white mushrooms, wiped clean and stems removed (save 6-8 stems for chopping)
1 to 1-1/2 cups seasoned bread crumbs (I use Rienzi or 4C)
6-8 mushroom stems, finely chopped
1/4 cup parmesan cheese
2 tbsp fresh parsley, finely chopped
1 medium onion, finely chopped
4-5 cloves of garlic, minced
2 stalks of celery, finely chopped
1 stick of butter
Olive oil

In a medium bowl, combine bread crumbs, parmesan cheese, parsley and chopped stems. Mix together and set aside.

Melt stick of butter in a large frying pan. Add onion, celery and garlic and saute until onions are slightly opaque and you can smell the garlic. Add the sauteed veggies and butter to the bread crumb mixture and mix well. If the mixture does not bind together well, melt a little more butter and add gradually to mixture until it binds well.

Stuff each mushroom cap and place on a cookie sheet that has been rubbed with olive oil. Once all mushrooms are placed on cookie sheet, drizzle them with olive oil. Bake at 350 for 20-25 minutes or until golden brown on top and slightly cracking.

NOTE: You can add a can of crab meat or shrimp or a combination of both. Add the zest of one lemon and the juice of one lemon for a nice seafood stuffing. After cooking, I squeeze fresh lemon juice on top and serve with lemon wedges.