Onion and Garlic Stuffed Mushrooms

Along with the two dips that I made for the appetizer round of Christmas dinner, I wanted to make a family favorite- stuffed mushrooms. They are small but they pack a punch in the flavor department! These beauties are topped with parmesan and Italian seasoned breadcrumbs to bring a bit of crunch to the soft and tender filling.

To prepare the mushrooms, start off by wiping brown (or white) button mushrooms. Remember, you don't have to wash mushrooms, just remove the dirt on the cap. Preheat the oven to 400 degrees F and oil a baking sheet. While the oven is heating up, prepare the filling. I used the stems of the mushrooms, onion, and garlic in mine, but really anything works. Another filling option is spicy sausage and cheese (super yummy and filling). When prepping the mushrooms for stuffed mushrooms, you want to remove the whole stem, that way you can get the most filling in as possible. Because of this, you end up wasting a lot of the mushroom. I like to dice up the stems and add it into the filling; it bulks up the filling while adding a meaty texture. Dice up the onion and mince the garlic and sauté along with the mushroom stems and a pinch of salt red chili flakes (this will give it a little heat). Line the mushrooms up and sprinkle on a pinch of salt. Use a spoon to stuff them with the onion and mushroom mixture. The topping is a mix of parmesan cheese and Italian breadcrumbs. You can buy the breadcrumbs pre-made or mix it by yourself by adding in breadcrumbs and Italian herbs like oregano and basil. Bake the mushrooms in the oven until the tops are golden brown and the juices are starting to bubble. This took about 20-25 minutes. Serve them up hot and enjoy!