Yield: Yields 24
Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.
Make Ahead Tips
The mushrooms can be stuffed up to 2 hours ahead; refrigerate, covered, until ready to bake.
Great flavor but went a bit flat and melted. Keep a close eye on them and don’t depend the timer.
These were good, not great. I am wondering if I am at fault for using baby bellas instead of white mushrooms - one issue that I had was that the caps didn't want to hold their shape very well and some had flattened in the oven, making them harder to eat. I would potentially make these again, with correct mushroom caps. The flavor was pretty mild and generic, which can be a fine thing at a party where people can have such different palates.
Absolutely delicious. Will definitely make these again. I think they'd also go very nicely with a grilled steak. I intend to "bake" these on the BBQ once the weather cooperates.
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