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Stuffed Mushrooms Parmigiana

Stuffed Mushrooms Parmigiana

Cheesy stuffing is made with simple ingredients like bread and fresh herbs, and stuffed gingerly into big, beautiful white button mushrooms.

Course Appetizer
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Author Erica Schwarz

Ingredients

  • 8-10 large white mushrooms
  • 1 cup Marinara
  • extra virgin olive oil
  • 1 cup fresh bread crumbs made from day-old¬†baguette
  • 1 Tbs fresh oregano leaves chopped
  • 1 Tbs chopped fresh Italian flat-leaf parsley
  • 1/2 tsp kosher salt
  • pinch fresh cracked pepper
  • 2 Tbs freshly grated Parmigiano-Reggiano
  • 1/3 cup shredded mozzarella cheese
  • 1 egg lightly beaten

Instructions

  1. Heat oven to 400F.
  2. Take a 2- or 3-qt bake dish and add the marinara in a layer.
  3. To prepare the mushrooms, gently brush the dirt off each using a damp paper towel. Break off the stems, chop the stems, and set aside. Take the mushroom caps and brush tops and bottoms very lightly with olive oil. Place them, bottom-sides up, into the bake dish on the marinara.
  4. In a mixing bowl, use a fork to combine the chopped mushrooms stems and remaining ingredients. Mound the stuffing into the mushrooms caps. Bake for 20 minutes until stuffing is heated through and lightly browned on top.