Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsp salted butter ($0.20); ½ yellow onion (diced small, $0.35); 1 sprig rosemary ($0.29); 3 garlic cloves, minced (minced, $0.24); 1 tsp parsley (minced, reserve a pinch for garnish, $0.05); 2 Tbsp walnuts (crushed, $0.42); 8 oz. cream cheese ($1.56); ½ tsp salt ($0.01); ½ tsp black pepper (freshly cracked, $0.08); ½ cup Italian breadcrumbs (or plain panko, $0.16); ⅓ cup shredded Parmesan ($0.61); 3 Tbsp sun dried tomatoes (in oil, minced + 1 Tbsp oil reserved, $0.55*); 16 oz. fresh button mushrooms ($3.44)

Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with an herby cream cheese filling.

35 min total 20 min prep 15 min cook 6 286 cal

Instructions

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1 In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
2 Add garlic and cook until fragrant, about 2 minutes.
3 Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
4 Pulse in food processor until combined but still chunky.
5 Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
6 Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
7 Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet. (See note)
8 Bake the mushrooms in a 400°F oven on a lightly greased, parchment-lined baking sheet for 15 minutes.
9 When done, garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.