Italian stuffed mushrooms

 

My family gets together on Christmas Eve and we have our sit-down dinner together that night and leave Christmas Day to rest and relax. I wanted to make something to contribute, so I made stuffed mushrooms for an appetizer.

  •  1 lb cremini mushrooms (small, bite sized mushrooms that are good for stuffing)
  • 2 tablespoons butter, plus more for greasing
  • 3 green onions
  • 1/2 red bell pepper
  • 1 cup Panko bread crumbs
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese and chopped fresh parsley for garnish

Remove the stems from the mushrooms by gently turning the stems and pulling them out. Chop the stems up and save for the next step. Chop the green onions and bell pepper. Melt the butter on the stove over medium heat in a 12 inch skillet.

Add the chopped mushroom stems, bell pepper, and onions to the skillet and cook about 3 minutes, stirring occasionally. Remove from heat. Stir in bread crumbs, Italian seasoning, salt, and pepper.

If you want to make ahead of time, you can stop after this step and pick up with the next when you are ready to serve.

Preheat oven to 350 degrees. Use remaining butter to grease a 9×13 inch baking pan. Place mushrooms, open side up, in the pan. Fill each mushroom with the mixture. Sprinkle with fresh grated Parmesan cheese and bake for 15 minutes. Remove from oven, sprinkle with the parsley and serve immediately.

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