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Fresh Basil and Parmesan Cheese Stuffed Mushroom Caps

Print Recipe

Ingredients
  

  • 16 oz Mushrooms remove the stems and save them for mincing, or throw them into your food processor
  • Stems of all the mushrooms
  • 3/4 cup fresh basil about 20 leaves
  • 1/2 cup grated parmesan cheese plus some to use as a garnish
  • 1/4 cup Italian bread crumbs
  • 1/4 c onion finely chopped
  • 2 T butter
  • 2 T buttermilk or any liquid - this is just to make it easier for your food processor
  • 1 clove garlic minced or 1/2 tsp powdered garlic
  • 1 date or a little sugar
  • 1/2 tsp capers completely optional
  • 0 -1 tsp kosher salt.
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 350 and line a cookie sheet with parchment paper.
  • Gently rub the really dirty mushrooms with a dry paper towel to get off the obvious dirt, or clean as you normally do.
  • Remove the stems from all the mushrooms.
  • Put everything but the mushroom caps in a food processor and blast until it becomes a paste. Or mince everything "minceable" and combine with the rest of the ingredients.
  • Put about 1 full tsp of filling in each mushroom cap.
  • Roast at 350 for about 20 minutes or until the tops are slightly browned.
  • If needed, crank your oven up to broil, and crisp up the tops. Watch them. It won't take more than a few minutes.
  • Remove from oven and sprinkle more parmesan cheese and fresh basil on top.
  • Serve hot.

Notes

There's salt in parmesan cheese, and there's salt in capers, so technically, you don't need more salt. If you scale back on the cheese and don't have or bother with the capers, use salt.