Ann’s Stuffed Mushroom Caps

They’re so fancy looking, your guest will never guess how quick and easy they are! Stretch your ingredients a bit further by mixing any extra chopped mushroom stems with softened cream cheese, salt and pepper for a nice spread.

8-10 large mushrooms
2 tablespoons butter
1 white onion, chopped
1 cup breadcrumbs
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.

Scrub the mushrooms and remove the stems, hollowing out the inside of the cap in the same process. (Reserve the stems and chop them finely).

Sauté mushrooms in the butter. Add half of the breadcrumbs and a handful of chopped mushrooms stems and sauté for about five minutes. Stir in the remainder of the breadcrumbs.

Using a spoon, stuff the mushrooms with the filling. Top with the mozzarella and bake for about 15 minutes, or until the cheese is golden brown. Devour immediately.

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