Don’t let the simple ingredients fool you - these Stuffed Mushrooms are anything but ordinary. You get a combination of sweetness from the onions and saltiness from the cheese, all tossed in buttery breadcrumbs which are packed into each cap. The perfect bite-sized appetizer for any gathering.Serves 6 - 8
Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
Stir in garlic and sauté until fragrant. Remove from heat.
Stir in breadcrumbs and Romano. Season with salt and pepper. The cheese is salty so make sure you taste first then salt.
Stuff the mushrooms with the filling. I use a teaspoon to fill each cap then pile more on top using the spoon to form a mound.
Place on a parchment or foil lined baking sheet.
Bake for 15 to 20 minutes until the tops are golden.
Notes
*If using panko, double the amount.**You can substitute Parmesan cheese for the Romano. You will lose some the sharpness but it will still be delicious.These can be made ahead. Place them in the fridge loosely wrapped to allow moisture to escape. I’ve found placing them in the fridge dries up the mushrooms a bit and delivers an incredible texture after they’re cooked.