HOT STUFFED CREMINI MUSHROOMS
This is a little something I borrowed from a friend and modified to suit my own tastes. Has been a huge hit with my vegetarian friends. Quick and easy! Give it a try for your next party or movie night! A bit of a hint... save those stems and keep them in the freezer. They're great to toss into the pot when making stock or broth.
Provided by Cynna
Categories Lunch/Snacks
Time 32m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
- Place caps on a bake sheet and season to taste w salt/pepper.
- Fill caps with butter mixture.
- Sprinkle remaining 1/4 parm over all the caps.
- Sprinkle 1/4 of bread crumbs over the parm coated caps.
- Bake for 15 minutes or until mushrooms give up juices.
- Broil to crisp up topping if not to satisfaction.
- Serve and Enjoy!
STUFFED CRIMINI MUSHROOMS
Categories Mushroom Bake Vegetarian
Number Of Ingredients 7
Steps:
- combine first 6 ingrediants in a medium bowl. brush mushroom caps with olive oil. fill mushroom caps will filling. bake at 500 degrees until browned on top. do not overcook.
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