Magick Mushrooms Stuffed Italian Style
Elevate your appetizer game with these irresistible **Magick Mushrooms Stuffed Italian Style**—a delectable blend of classic Italian flavors packed into tender, juicy mushroom caps. Each bite delivers a savory harmony of finely chopped mushroom stems, sautéed onions, and garlic, mingled with a rich medley of breadcrumbs, Parmesan, and mozzarella cheese. Fresh parsley and basil infuse vibrant herbaceous notes, while a hint of optional red chili flakes adds just the right touch of heat. Perfect for parties, dinners, or any gathering, these stuffed mushrooms are baked to golden perfection in just 20 minutes, offering a mouthwatering combination of textures and flavors that your guests won’t be able to resist. Whether you’re looking for an elegant appetizer or a vegetarian-friendly delight, these stuffed mushrooms promise to satisfy every craving.
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Recipe Information
Ingredients
- 12 pieces large button mushrooms
- 2 tablespoons olive oil
- 0.5 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 0.25 cups shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon, chopped fresh basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems carefully and set the caps aside. Finely chop the stems.
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened.
Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 2-3 minutes until the mixture is soft and fragrant. Remove from heat.
In a large mixing bowl, combine the sautéed vegetables with breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, basil, salt, black pepper, and red chili flakes, if using. Mix well until evenly combined.
Spoon the stuffing mixture into the mushroom caps, pressing it gently to pack it in. Arrange the stuffed mushrooms on the prepared baking sheet, spacing them slightly apart.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove from the oven and let them cool for a minute or two before serving. These stuffed mushrooms are best enjoyed warm.
Optional: Garnish with additional chopped parsley or a sprinkle of Parmesan cheese before serving.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 495 mg | 38% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
