Recipe of the Day - Stuffed Mushrooms

Stuffed Mushrooms
by Penny Rich

4-6 servings

Had to whip up something fast for my committee meeting. The remaining mushrooms disappeared quickly when I asked my son to help me clean up. Wonder where they went?

25 medium sized mushrooms, washed and stem removed [save stems]
½ onion
12-16 mushrooms, washed
3-4 cloves garlic
1 tablespoon olive oil
Salt and pepper
¼ cup panko bread crumbs or fresh bread crumbs
¼ cup Parmesan cheese, grated
1 tablespoon basil, chiffonade
1 teaspoon olive oil

Place mushrooms up side down on a cooking sheet lined with foil in a 350° oven. Cook for 10-12 minutes to release juices. Remove from the oven and cool.
Place the onion, mushrooms, mushroom stems, and garlic in a food processor fitted with the metal blade and pulse until the mixture is chopped finely.
Heat olive oil in a medium frying pan and add the mixture from the processor, cooking for 10-12 minutes until the juices are release and evaporated. Add salt and pepper to taste. Remove from heat and stir in panko, Parmesan, basil and olive oil. Stuff each mushroom cap and place on a cooking sheet lined with foil and sprayed with cooking oil. Bake on 350° for 15 -20 minutes. Remove from oven to serving platter. Top with parsley.