Stuffed Mushrooms

Stuffed mushrooms have been a staple on my buffet for years. This is one dish that is usually empty by the end of the night. The mushrooms can be prepared and stuffed up to 1 day in advance, and can be baked the day of the event.

1 lb. Mushrooms (Button Mushrooms or Baby Portabella)
1 Small Onion, chopped
2 Garlic Cloves, chopped
3 Tbsp. Olive Oil
1 Egg, Beaten
1 Cup Seasoned Breadcrumbs
½ Cup Parmesan Cheese, Grated
2 Tbsp. Parsley


Remove stems from the mushrooms, clean off the mushroom caps with a paper towel, and set caps aside. In a sauté pan over medium heat, brown onions and garlic in olive oil. In a separate bowl, mix beaten egg with bread crumbs, cheese and parsley. Add browned onions and garlic to the mixture, then stuff mushroom caps. Drizzle olive oil on the bottom of the baking dish, layer the stuffed mushrooms in the baking dish, and cover with foil. Bake at 350 degrees for 10 minutes. Uncover and continue baking until tops are golden brown.