Serving Size / Yield
- 24 fresh mushrooms
- 1/2 cup butter
- 1 medium onion, finely chopped
- 1/8 tsp garlic salt
- 1/4 cup Italian bread crumbs
- 3 tbsp Parmesan shredded cheese
Preheat the oven to 400 degrees F. Remove stems from mushroom caps and finely chop stems. Place mushrooms in a shallow baking pan, top facing up, and bake for 10 minutes. While mushroom caps are in oven, melt butter in a large skillet. Add chopped stems and saute for 5 minutes, stirring frequently, until golden Add in onion and season with garlic salt. Continue to cook for 5 minutes or until onions are soft. Drain mushroom and onion mix and in large bowl, toss with bread crumbs and 2 tbsp of cheese. Turn mushroom caps over and fill with breadcrumb mix, pressing gently to fill. Remaining cheese on top and bake for 20 minutes until mushrooms are tender and stuffing is golden brown.