Stuffed Mushrooms

Stuffed Mushrooms are a wonderful appetizer or a side dish, dependent upon the size.  A large stuffed portabella mushroom can even be a meal with a salad.  This recipe is meatless, however, adding cooked, ground sausage is delicious too.

• 4 T olive oil
• 1 small onion, minced
• 1 lb. white, button mushrooms 
• ¼ c parmesan cheese
• ¼ bread crumbs
• 1 T parsley, chopped
• salt and pepper to taste
• ¼ c provolone cheese, grated

Wipe the mushrooms, gently and remove the stems. Cut the stems into very small pieces and set aside.

Place the oil and onions in a medium skillet over medium heat.  Cook until translucent, about four minutes. Add the chopped mushroom stems and cook for another three minutes.  Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a medium bowl, mix the parmesan cheese, bread crumbs, parsley, salt and pepper and provolone cheese.  Add the cooled mushrooms and onions.

Stuff the mushroom tops with the mixture and place in a baking pan with about 3T of olive oil.  Drizzle the stuffed mushrooms with a little olive oil and sprinkle with some freshly grated parmesan cheese. Bake for 15 to 10 minutes and enjoy!