Overfed Mushrooms

  It was Friday night and we had a cart full of the ingredients to make Sangria when suddenly we realized that we lacked any food for our evening. Which I have to admit happens more often than I should admit. I suggested stuffed (or overfed) mushrooms since we hadn't had them in forever. And this is where we ended up:

2 packages of baby bella mushrooms, stemmed
Mushroom stems
1 TBL olive oil
1/2 medium red onion, diced
4 garlic cloves, diced

1/2 cup plain bread crumbs
1 cup Asiago cheese, shredded
1/4 cup chopped fresh parsley
2-3 Tbl Olive Oil (to moisten the mixture, can substitute a couple of eggs)
Oil for brushing

Preheat the oven to 400 degrees

Stem your mushrooms and wipe them off gently with a damp rag. I use about half of the mushrooms and save the other half for a pasta sauce or something else. Chop half of the mushrooms stems.

Heat1 TBL of olive oil in a skillet over medium heat. Once heated, add the onion, stems, and garlic cloves. Cook until softened (about 5 minutes) and put into a small bowl.

Add the bread crumbs, approximately 3/4 cup of the cheese, the parsley, and the oil or eggs and mix together well. The mixture should hold together but not be too wet, just damp enough that it doesn't fall apart.

Take your baby bellas and lightly brush some olive oil over them. Or, sometimes I toss them into a bowl with a little oil to coat them.

Arrange the mushrooms on a baking sheet so that they aren't touching. Then fill each one with some of the mixture and top with a small amount of cheese.

Place the tray in the oven and bake for about 25 minutes. The tops should be slightly browned and crispy.

Pull out and enjoy!!!