Stuffed Mushrooms
Makes 28 servings Olive oil, to coat baking sheet 28 mushrooms (2 1⁄2 inches in diameter), stemmed ½ cup butter (1 stick) 1 small onion, minced 2 cloves of garlic, peeled and minced ¾ cup Italian breadcrumbs ½ cup Romano cheese, grated 3 tablespoons fresh Italian parsley, chopped Salt, to taste Freshly ground black pepper, to taste Preheat oven to 350 F. Drizzle olive oil on baking sheet and coat thoroughly.
Gently clean the mushrooms and remove stems. Finely chop stems. Melt butter in a skillet over medium heat. Add stems, onion and garlic, and sauté until stems and onions are soft and garlic is fragrant.
In a mixing bowl, add bread crumbs, cheese and parsley. Season with salt and pepper and stir to combine. Add sautéed mixture to bread crumb mixture and mix well.
Spoon filling mixture into mushroom caps. Arrange on prepared baking sheet, stuffed side up. Bake about 20 to 25 minutes, or until the mushrooms are tender and the tops are golden. Cool for several minutes before serving. Arrange on serving tray or platter. Serve.
