I’ll admit it, I’m an appetizer whore. I would rather spend my meal at a cocktail party, eating one bite-sized delight after another, than at a full sit down dinner. One appetizer that has always disappointed me at weddings and restaurants alike, are stuffed mushrooms. Not only is this recipe great, but you can saute the onion, garlic and mushrooms ahead of time to save time when your guests arrive…if you can save any for them.
Adapted from Vegan Piggy
- 1 1/2 pounds Baby Portobellos, the bigger the better (or button mushrooms)
- 1 cup Italian Seasoning Bread Crumbs (The original recipe ground up two slices of bread and said that you needed 1.5 cups. However, I could barely fit a cup in. I would have extra bread crumbs lying around and add slowly; you want the mixture to be crumbly, but stick together when you pinch it.)
- 3 tablespoons Extra Virgin Olive Oil
- 1 Medium Red Onion, chopped
- 1 Garlic Clove, pressed
Remove stems from mushrooms. Brush one of the tablespoons of oil around in a 13 X 9 pan. Chop up the onion, garlic, and mushroom stems. (I did this in the food processor; just pulsed a few times.) Heat the rest of the oil in a pan over medium high heat.
Add garlic and onions and sauté for 7 minutes. Stir in the bread crumbs.
Evenly distribute mixture to mushroom caps. Bake for 30-45 minutes, depending on the size of your mushroom caps. Keep an eye out that they don’t get too brown.
Sorry, they went quickly…