Mushroom Stuffed Mushrooms

Need something quick and easy to bring to a holiday party? ME TOO!

I made three special veggie side dishes this weekend (on a Friday night not to mention) and didn't spend too much time preparing them. Here is the first one:

Ingredients:

• 15-17 White Mushroom Caps, cleaned
• 2 White Mushroom Caps, cleaned and chopped
• 2 tbs White Onion, chopped
• 1 Garlic Clove, diced
• 1 tsp Parsley, chopped
• 1 1/2 Cups of Bread Crumbs
• 1 tbs Pecorino Romano, grated
• 2 tbs Mozzarella, chopped
• 1 tbs Olive Oil
• 1/2 tsp Black Pepper
• Water

Directions:
Stuffing:

In a small frying pan, saute the onion and garlic in olive oil until onions are translucent. Add in the chopped mushrooms and cook together until mushrooms are softened (about 4 minutes). Set aside.

In a mixing bowl, combine the bread crumbs, pecorino romano (salty enough so we don't need to use salt), mozzarella, pepper, parsley. Add the sauteed onion, garlic, mushroom mixture; add in olive oil and mix all together . Add in water as needed to make the stuffing sticky, but not runny. Water will keep the stuffing from getting dry.

Mushroom Caps:

On your baking pan, spread a tiny bit of olive oil on bottom so mushrooms don't stick.

Lay mushroom caps upside down evenly spread out in pan. Roll a ball of the stuffing to fit in each mushroom cap and press down.

excuse the messy pan!

Bake in 375 degree oven for 15-20 minutes.