This recipe is handed down from my mom. Whenever there is a dinner being made for a special occasion (Birthday, Thanksgiving, Christmas, etc.), these are always on the menu. There are just a few ingredients and they are relatively quick and easy to put together. In our family, we usually serve with some sort of salad or antipasta as an appetizer, but they work great as a side dish too. If you like balsamic vinegar, pour some over the top before eating. You will not be disappointed you did.
Time: 30-40 minutes
Servings: 4-6 as a side dish
1 pound (16 oz.) fresh white mushrooms
1 cup of Italian-style bread crumbs
¼ cup grated parmesan cheese
¼ – ½ cup Italian dressing
1. Preheat oven to 375 degrees.
2. Brush the tops of each mushroom with a damp cloth to remove any excess dirt. Remove the stems and save. Place the mushroom caps on a cookie sheet.
3. Chop stems and place in a boil. Add the bread crumbs, parmesan cheese, and ¼ cup Italian dressing. Stir together. Mixture may appear dry but when compressed with your hand or a spoon, it should stick together. If mixture is still too crumbly and not sticking together, add some more Italian dressing.
4. Using a spoon or your hands (I like to use my hands), stuff each mushroom cap with the filling. Place a little bit of water on bottom of pan and bake 15-20 minutes or until stuffing in mushrooms start to brown slightly.