2 tablespoonparsley (plus more for garnish)fresh, chopped
salt and freshly ground pepperto taste
Instructions
Preheat oven to 400°
Remove stems from mushrooms. Finely chop the stems
Heat 2 tablespoon of the olive oil in a skillet over medium heat
Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tablespoon olive oil
Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tablespoon of olive oil over the filling
Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
Transfer to a serving plate, garnish with parsley and serve warm
Notes
Although these stuffed mushrooms are perfect for appetizers, they also make a delicious side dish for steaks or a roast.Make these Classic Stuffed Mushrooms gluten free by using gluten-free panko crumbs in place of the panko.